Spicy Pork Belly and Kimchi Stir-Fry with Crisped Rice

Instructions

1. 1

   Rinse the rice under cold water until it runs clear, then drain. Put it in the small saucepan with 160 ml water and 0.25 tsp salt. Bring to a boil, cover, and cook on low until the water is absorbed and the grains are tender, about 15 minutes.

   ~15 min

   Why?
2. 2

   While step 1 cooks

   While the rice cooks, slice the pork belly slices into 2 cm pieces. Cut the kimchi into 2 cm pieces and slice the spring onions, keeping the white and green parts separate.

   ~5 min

3. 3

   While step 1 cooks

   Mix the curry powder, ground cumin, ground coriander, turmeric, cinnamon, paprika, garlic powder, onion powder, 0.25 tsp salt and black pepper in a small bowl.

   ~2 min

   Why?
4. 4

   Heat the vegetable oil in the large frying pan over medium-high heat. Add the pork belly in a single layer and sear until golden and crisp at the edges, about 5 minutes. Push the pork to one side, add the spice mix and the white spring onion parts to the fat, and stir for 30 seconds until fragrant.

   ~5 min

   Why? Chef's tip Technique
5. 5

   Add the kimchi to the pan and stir-fry with the pork for 3 minutes until glossy and heated through. Taste and adjust salt.

   ~3 min

   Why?
6. 6

   Fluff the cooked rice with a fork. Push the pork and kimchi to the side of the pan, add the rice to the empty space and press it flat. Let it crisp undisturbed for 3 minutes, then toss everything together and scatter over the green spring onion tops.

   ~3 min

   Why? Chef's tip