Pork Belly Korean Rice Bowl
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- • 300 g pork belly (about 2/3 a pound)
- • 1 Tbsp soy sauce
- • 1 tsp brown sugar
- • 1 clove garlic, minced
- • 1 cup carrots, julienned
- • 2 small zucchinis, spiralized
- • 1 beet, spiralized
- • 1 cup red cabbage, chopped
- • 1 cup sprout greens
- • 1 cup broccoli, chopped into bite-sized pieces
- • 2-3 green onions, for garnish
- • 1 cup kimchi (optional)
- • 1/2 tsp salt
- • 1/2 Tbsp soy sauce
- • 6 eggs
- • 2 cups rice, either whole grain or short grain white
- • 1 Tbsp sesame oil
- • 1 Tbsp canola oil, for cooking eggs
- 1. Slice the pork belly into thin strips and marinate them in soy sauce, brown sugar, and minced garlic for 30 minutes before cooking the pork belly on the stovetop.
- 2. Heat pan over medium heat, and place marinated pork belly in pan and cook for about 10-15 minutes. Increase heat near the end of cooking to crisp up pork belly.
- 3. Use a spiralizer to create vegetable spirals for your bibimbap. Peel your vegetables skin first, then wash the vegetables off. Pick the blade size you want for your spiralizer depending on your desired vegetable thickness. Spiral away!
- 4. Season vegetables using some salt, soya sauce and sesame oil. Cook them in a wok over a medium heat over the stovetop. Cook the beets separately from the other ingredients, or all your vegetables will turn beet red!
- 5. Follow the package instructions for cooking the rice. Typically for every cup of rice, add 2 cups of water. Add the rice to the water right away, working up to a boil. Do not stir the rice.
- 6. Fry eggs on a non-stick pan using high-temperature vegetable oil, only adding a tiny bit to prevent sticking.
- 7. Plate all your ingredients, adding green onion and kimchi if you desire!
- Ontario Pork
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