Kimchi Fried Rice with Pork Belly (Gluten-Free)

Instructions

1. 1Cut the about 225 g pork belly into 1.27 cm cubes. Place the cubed pork belly in a cold, about 25 cm skillet. Cook over medium heat for 10-15 minutes, stirring occasionally, until the pork belly is golden brown and crispy, and most of the fat has rendered out. Remove the crispy pork belly with a slotted spoon and set aside on a plate lined with paper towels, leaving the rendered fat in the skillet.
2. 2While the pork belly cooks, prepare the kimchi mixture. In a medium bowl, combine the 1 cup kimchi, 2 tablespoons gluten-free soy sauce (tamari), and 1 tablespoon gochujang (Korean chili paste). Stir well to combine.
3. 3Add the 2 tablespoons sesame oil to the skillet with the rendered pork fat over medium-high heat (about 204.4°C or 200°C). Add the 1/2 medium onion, finely chopped, and 2 cloves garlic, minced. Stir-fry for 1-2 minutes until the onion is softened and the garlic is fragrant, being careful not to burn the garlic.
4. 4Add the prepared kimchi mixture to the skillet. Stir-fry for 2-3 minutes, allowing the flavors to meld and the mixture to become slightly reduced.
5. 5Add the 4 cups cooked rice (day-old, short-grain) to the skillet. Break up any clumps of rice with your spoon and stir-fry for 5-7 minutes, until the rice is heated through and well combined with the kimchi mixture. The rice should be slightly toasted.
6. 6In a separate non-stick skillet, heat a small amount of the reserved pork fat or a little extra sesame oil over medium heat (about 176.7°C or 175°C). Crack the 4 large eggs into the skillet and fry sunny-side up for 3-4 minutes, until the whites are set but the yolks are still runny. Alternatively, cook until the yolks reach your desired doneness.
7. 7To serve, divide the kimchi fried rice among 4 bowls. Top each serving with a fried egg, the reserved crispy about 225 g pork belly, 2 stalks green onions, thinly sliced, and 1 tablespoon sesame seeds.

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