Pork Belly Kimchi Fried Rice
Feeds 2 to 3 people
Ingredients
• 250g pork belly, cut into bite sized pieces
• Wombok or leftover kimchi, chopped
• 3 cups cooked rice
• 3 spring onions, sliced
• 1 to 2 tbsp ChamCham Honey Pepper Ganjang
• 2 tbsp ChamCham Kimchi Relish
• 1 to 2 eggs
• Roasted seaweed, crushed
Method
- Crisp the pork belly. Get a pan hot and cook the pork belly pieces until the edges catch and go golden. Render out that fat, it's doing half the work here.
- Add the aromatics. Toss in the spring onion and the wombok or kimchi. Let them soften and pick up the pork fat.
- Season the base. Splash in the Honey Pepper Ganjang. That's your sticky, peppery, savoury layer done.
- Fry the rice. Add the cooked rice and fry it hard, pressing it into the pan so it picks up a bit of colour and those slightly crispy bits.
- The part that carries it. Stir through 2 tbsp of Kimchi Relish. Mix, let it sizzle, done. This is where the deep, tangy kimchi flavour comes from, and you didn't have to chop or balance a thing.
- Finish. Plate it up. Top with more spring onion and crushed roasted seaweed.
- The fried egg is non negotiable. Crispy edges, runny yolk, straight on top.
🥢 Made with: ChamCham Kimchi Relish & Honey Pepper Ganjang
