Pork Belly Kimchi Fried Rice

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic1, finely chopped
  
• 🍚Rice300 g
  
• 🥚Eggs2
  
• 🫙Sesame Oil2 tbsp
  
• 🫙Stock or Broth600 ml
  
• 🌶️Gochugaru1 tsp
  
• 🍗Pork Belly500 g
  
• 🫙Kimchi200 g
  

Optional extras

• 🌿Perilla Leaveshandful, to finish
  

Instructions

1. 1

   Rinse the rice until the water runs clear, then drain well.

2. 2

   Heat the Sesame Oil in a wide pot, soften the garlic, and bloom the gochugaru for 30 seconds.

3. 3

   Stir in the pork belly, then add the rice and turn everything gently through the fragrant oil.

4. 4

   Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.

5. 5

   Rest off the heat for 5 minutes, then fluff with a fork and crown with perilla leaves.