Pork Belly Recipe

Season and render

Pat pork belly cubes dry with paper towels. Toss with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large skillet over medium-high heat and add 1 tbsp neutral oil. When shimmering, add pork belly in a single layer (do not overcrowd; cook in two batches if necessary). Cook, stirring occasionally, until the fat renders and edges are deeply browned and crisp, about 8–12 minutes. Reduce heat if browning too quickly.

Remove browned pork with a slotted spoon to a paper-towel-lined plate to drain. Reserve 1–2 tbsp of the fat in the skillet for cooking the fried rice (if fat is excessive, pour off excess leaving about 1 tbsp).

While pork renders (or earlier), combine 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt in a bowl and stir until the sugar dissolves. Add sliced cucumber and toss to coat. Let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours). Sprinkle with 1/2 tsp sesame seeds before serving.

Whisk together 2 tbsp gochujang, 1 tsp rice vinegar, 1 tsp honey (or sugar), 1/2 tsp sesame oil and 1 tbsp water until smooth. Adjust thickness with a little more water if needed. Taste and adjust sweetness or acidity to preference. Set aside.

If rice is clumped, break it up with your hands or a fork so grains are separated. Heat the skillet with the reserved pork fat over medium-high heat; add 1 tbsp neutral oil if the skillet seems dry.

Add the diced onion and cook until translucent, about 2–3 minutes. Add minced garlic and the white parts of the scallions; cook for 30 seconds until fragrant.

Add the chopped kimchi and 2 tbsp kimchi juice; stir and cook 2–3 minutes until the kimchi darkens slightly and releases aroma.

Add the rice to the skillet, breaking up any remaining clumps. Stir-fry, pressing and tossing rice so it gets some toasted bits, about 4–6 minutes.

Stir in 1 tbsp soy sauce, 1 tsp sugar and 1 tsp sesame oil. Taste and adjust seasoning. Fold in the cooked pork belly pieces (reserve a few for topping) and the green parts of the scallions. Cook 1–2 minutes to combine and warm through.

In a separate nonstick skillet, heat 1 tbsp neutral oil or butter over medium. Crack eggs (one per serving) and fry sunny-side up or to your preferred doneness. For runny yolks, cook until whites set but yolks remain soft, 2–3 minutes; cover for 30–45 seconds if whites need finishing.

Assemble: Divide kimchi fried rice among 4 bowls. Top each with remaining crispy pork belly pieces. Place a fried egg on each bowl, add a generous spoonful of gochujang sauce (or serve on the side). Add pickled cucumber, sprinkle with toasted sesame seeds, sliced scallion greens and nori strips if using.