Korean Pork Kimchi Fried Rice

Here is my crispy pork belly with sesame toasted rice in an array of satay kimchi, zucchini, and garlic garnished with tangy apple cider vinaigrette green onion shoe string. If you love regular kimchi fried rice you will LOVE this!! This can also easily be made vegan, just omit the pork and add soy meat or extra veggies.

What makes a good fried rice? Adding LEFTOVERS. You've got chicken left from last nights dinner? Add it in! Do you have roasted veggies left from your lunch two days ago? Add it in! Do you have vegetables that are sitting in your fridge that are about to go bad? You know it... ADD IT IN! This is what makes fried rice affordable and delicious! When I came up with this recipe I used what I had in my fridge and went out and just bought the pork belly.

NOW here is a tip to save you some extra $$. Pork belly can be called "pork side". In the grocery store when they label it as "pork belly" the price gets dramatically higher but the side and the belly are so close they are pretty much the same cut. Of course the belly has more fat content but the side has still an amazing fat content but just not as much; which i actually prefer that way their is less drainage going on during the cooking process. Another tip is when the any meat is sold un cut or trimmed it is cheaper because of labour cost. Buy the cheaper bulk of meat with the fat or trimmings (like the whole slab of pork side rather then it pre-sliced) because you end up with more meat for cheaper and can utilize the extra trimmings. Don't know how to cut meat? EASY; I can teach you.

NOW FOR THE RECIPE:

(Recipe can feed 4 people) or if you like to eat a lot like I do, this is good for just you...

Prep takes 30 minutes- cooking time takes 30-35 minutes. Total of 1 hour

You will need:

4 cups of cooked jasmine rice (can use Korean rice, I prefer a drier grain)

2 cups of kimchi

1 cup of kimchi juice

2 cups of diced pork belly

1 1/1 cup of zucchini

2 tbsp of minced garlic

2 tbsp of sesame oil

1 tbsp korean red pepper paste

1 tbsp sugar or rice honey

3 tbsp soy sauce

3 dash of fish sauce

salt + pepper to taste

For garnish:

You will need:

1 green onion

2 tbsp of apple cider vinegar

1 tbsp of sesame oil

1 pinch of red pepper flakes

salt and pepper to taste

Get a satay pan or wok ( deep enough to fit all the rice) and cook pork belly dices until light golden brown on medium heat, add a pinch of salt and pepper to the meat while it cooks (I suggest using an bacon oil protector screen so the fat doesn't splash everywhere). If there is more than 2 tbsp of oil that came out of the pork drain some.

Then add kimchi, zucchini, and sesame oil and rice. Satay until there are crisp edges forming on the pork and kimchi. In a side bowl mix garlic, red pepper paste, sugar, soy sauce, fish sauce and kimchi juice until combined. Then add into the satay pan and mix well. Cook for another 3-5 mins until our sauce is well mixed in. Add pepper and taste to see if it needs salt.

Get green onion and cut the both ends of the onion off, not too much- just the tip of each root. Grab a end of the green part and start to pull small strings like a cheese string. (If its hard for the white part to be pulled then cut off the white part and thinly slice for garnish and just pull the green part) Add all ingredients listed in garnish and mix. Garnish on top of your fried rice!

P.S for extra garnish add toasted seaweed, sesame seeds and top with extra sesame oil and red pepper flakes.

ENJOY!!

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