Seared Pork Belly Breakfast Bowl – Kimchi, Pickled Vegetables, Hard-Cooked Egg, Steamed Rice
- 4 6-oz. servings Steamed Rice (recipe follows)
- 1 lb. marinated, cooked Pork Belly, skinless, thinly sliced about ⅛ inch or less (recipe to follow)
- 4 oz. kimchi (available at any well-stocked Asian grocer)
- 4 oz. pickled daikon and carrot (available at any well-stocked Asian grocer)
- 8 slices cucumber, ¼-inch slices
- 4 hard-cooked eggs, sliced
- 4 leaves Korean perilla or shiso, julienned
Marinade for Pork Belly:
- 1 lb. Pork Belly, skinless, thinly sliced about 1⅛ inch or less
- 2 Tbsp. gochujang
- 1 tsp. gochugaru or chili flakes
- 2 Tbsp. soy sauce
- 2 Tbsp. sugar
- 1 Tbsp. sesame oil
- 1 Tbsp. minced ginger
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 Tbsp. lime juice
- 1 tsp. ground black pepper
- 1 tsp. salt
- 2 cups rice
- Water to cover
DetailsPork Belly brands offered: Farmland, Farmland Smoke’NFast, Smithfield Culinary DURoC
- To serve, add 6 oz. rice to each bowl, and then top with ¼ of each, in order, pork slices, kimchi, pickled daikon and carrot, cucumber slices, egg slices and julienned perilla.
Marinade for Pork Belly
- Mix all ingredients except pork belly until marinade is smooth.
- Toss pork in marinade until evenly coated. Marinate for 3 hours to overnight.
- When pork is ready, sauté in pan and cook until cooked through.
- Wash rice until water runs fairly clear. (It may take a few rinses before the rice is ready.)
- Place rice in covered saucepan; add water to ½ inch above rice; put on high heat.
- As soon as water boils rapidly, reduce heat to medium-low and keep simmering for 10 minutes covered with lid.
- Remove pot from burner and let rice rest undisturbed for 5 minutes. Fluff rice by flipping and breaking up grains before serving.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.