Pork Belly and Kimchi Fried Rice

Directions

1. 1

   Lightly season the sliced pork belly with salt and pepper. Let it sit while preparing everything else.

2. 2

   In a small bowl, combine soy sauce, gochujang, gochugaru, sesame oil, and sugar to make the sauce.

3. 3

   Heat a Blackstone Griddle on high. Render out the fat from the pork belly for about 3 minutes on each side. Cook until golden and lightly crispy or until the pork is cooked through. Set it aside.

4. 4

   Using any of the leftover pork belly oils, sauté onions and garlic until translucent. Add the day-old rice and break up any chunks that remain.

5. 5

   Add kimchi, kimchi juice, and the prepared sauce over the rice. Mix until the rice is evenly coated. This should take about 3-5 minutes.

6. 6

   Optional: Create a hole in the middle of the fried rice and cook fried eggs in the center.

7. 7

   Sprinkle cheese over the rice and let it melt.

8. 8

   Garnish with green onions and enjoy your delicious Pork Belly and Kimchi Fried Rice!