CRISPY PORK BELLY AND KIMCHI RICE BOWL
For busy nights, you'll love this Crispy Pork Belly and Kimchi Rice Bowl. This stir fry is super easy, flavourful, and spicy and takes less than 30 minutes to make from start to finish.
Provided by Carmy
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- In a large wok or pan cook your pork belly. I put it in a single layer and let each side crisp up before flipping it over. Once the other side browns, I stir it around with my wooden spoon to get the sides crispy. Drain any excessive oil, leaving only a tablespoon or so left in the pan.
- Once the pork belly has browned, add in the sliced onion, kimchi, garlic, gochugaru, and sugar. Stir until the onions have softened.
- Add in the gochujang and stir until it's all been combined.
- Serve with rice or grain of your choice.
EASY STIR FRY KIMCHI & PORK BELLY
Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.
Provided by Yang
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Slice the pork belly as thin as possible. Marinate in tamari soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut them into 1 inch size.
- Heat a heavy bottom pan (I use cast iron). When the pan is very hot, add the marinated pork belly. Stir fry the pork belly on medium high heat for about 6 to 8 minutes until nicely browned. You should see some fat being cooked out of the pork belly at this point.
- Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely combine.
- Turn off the heat. Thinly slice the green onion, and add to the stir fry.
- If available, sprinkle toasted sesame seeds on top as garnish.
Nutrition Facts : Calories 804 kcal, ServingSize 1 serving
STIR-FRY WITH PORK BELLY, KIMCHI, AND TRUMPET MUSHROOMS
This dish incorporates rich, savory pork belly, acidic kimchi, sweet, buttery king trumpet mushrooms, and the light crunch of onions into an irresistibly delicious combo. Enjoy this dish with freshly steamed white rice for a decadently delicious meal!
Provided by Jenny
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.
- Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi; cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 14.2 g, Cholesterol 25.7 mg, Fat 10.7 g, Fiber 2.3 g, Protein 11.4 g, SaturatedFat 3.3 g, Sodium 1049.4 mg, Sugar 7.2 g
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