Spicy Pork Bowl

Ingredients

• 12 oz pork belly, sliced thin (about 1/8-inch)
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp low-sodium soy sauce
• 1.5 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 3 cloves garlic cloves, minced
• ½ inch fresh ginger, grated
• 1.5 cups cooked short-grain white rice
• ½ cup kimchi, roughly chopped
• 2 stalks green onions, thinly sliced
• 1 tbsp sesame seeds, toasted
• 1 tbsp vegetable oil for cooking

Instructions

1. 1

   Set a 12-inch stainless steel skillet over medium-high heat and let it preheat for 2 minutes until a drop of water dances on the surface. While the pan heats, pat the 12 oz of thinly sliced pork belly completely dry with paper towels — dry meat will sear and caramelize instead of steam.

2. 2

   Add 1 tablespoon of vegetable oil to the hot pan. When it shimmers (about 1 minute), carefully arrange the pork slices in a single layer — work in batches if needed to avoid crowding. You should hear an immediate sizzle. Let each piece sear undisturbed for 1-2 minutes until the underside is deep golden and slightly crispy at the edges.

3. 3

   Flip the pork and cook the second side for 1-2 minutes until golden. You want the meat cooked through but still tender — pork belly has enough fat that slight pink is okay. Transfer the cooked pork to a clean plate.

4. 4

   In a small bowl, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1.5 tablespoons of sesame oil, 1 tablespoon of honey, 3 minced garlic cloves, and a grated 0.5-inch piece of fresh ginger. Stir well until the mixture is smooth — the gochujang should break down and incorporate evenly with the other ingredients.

5. 5

   Return the skillet to medium heat (no need to clean it — the browned bits add depth). Pour the sauce into the pan and let it warm for 30 seconds, stirring constantly. You should smell the garlic and ginger become fragrant. Add the cooked pork back to the pan and toss to coat every piece in the sauce, about 1-2 minutes. The sauce will thicken slightly and cling to the meat.

6. 6

   Divide the 1.5 cups of warm cooked rice between two large bowls, creating a slight well in the center of each.

7. 7

   Spoon half the spicy pork and all its sauce into the well of each bowl. Top each with 1/4 cup of roughly chopped kimchi (let some of the kimchi's brine drip into the rice — it adds wonderful flavor). Garnish with 1 sliced green onion per bowl and 0.5 tablespoon of toasted sesame seeds sprinkled over the top. Serve immediately while the pork is still hot and the rice is steaming.

Tools you’ll need

• 12-inch stainless steel skillet
• paper towels
• small mixing bowl
• wooden spoon or silicone spatula
• two large serving bowls
• knife for slicing green onions

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