← Back to recipe
With photoWithout photo
Blackstone

Pork Belly and Kimchi Fried Rice

By Stephanie Tea

Prep
15 min
Cook
25 min
Serves
4–5
Difficulty
Medium

Ingredients

  • 1 lb pork belly, cut into 2-inch slices
  • 5 cups day-old rice
  • 1 cup kimchi, roughly chopped
  • 1/2 cup kimchi juice
  • 1 cup mozzarella cheese
  • 1 large onion, small diced
  • 4-5 cloves garlic, minced
  • Eggs (optional, per serving)
  • Green onions, sliced for garnish
  • Salt
  • Pepper
  • Cooking oil (if needed)
  • 2 1/2 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 1/2 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp sesame oil
  • 1 tbsp sugar

Directions

  1. Lightly season the sliced pork belly with salt and pepper. Let it sit while preparing everything else.
  2. In a small bowl, combine soy sauce, gochujang, gochugaru, sesame oil, and sugar to make the sauce.
  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. 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. 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. Optional: Create a hole in the middle of the fried rice and cook fried eggs in the center.
  7. Sprinkle cheese over the rice and let it melt.
  8. Garnish with green onions and enjoy your delicious Pork Belly and Kimchi Fried Rice!
Blackstone · https://recipe-studio-dev.myshopify.com/apps/recipes/recipes/pork-belly-and-kimchi-fried-rice