Chef Thomas Kim's Seared Pork Belly Breakfast Bowl
This recipe, from Chef Thomas Kim at the Rabbit Hole, uses a heritage breed of Smithfield DURoC Pork Belly as the main component of a breakfast kimchi bowl. It combines authentic ethnic flavors, heritage breed meats, and is an easy breakfast option all in one.
Pork Belly brands offered: Farmland, Farmland Smoke’NFast, Smithfield DURoC
- 4 6-oz. servings Steamed Rice (recipe follows)
- 1 lb. marinated, cooked Smithfield DURoC Pork Belly, skinless, thinly sliced about ⅛inch or less (recipe to follow)
- 4 oz. kimchi (available at any well-stocked Asian grocer)
- 4 oz. pickled daikon and carrot (available at any well-stocked Asian grocer)
- 8 slices cucumber, ¼-inch slices
- 4 hard-cooked eggs, sliced
- 4 leaves Korean perilla or shiso, julienned
To serve, add 6 oz. rice to each bowl, and then top with ¼ of each, in order, pork slices, kimchi, pickled daikon and carrot, cucumber slices, egg slices and julienned perilla.
Marinade for Pork Belly:
- 1 lb. Smithfield DURoC Pork Belly, skinless, thinly sliced about 1⅛ inch or less
- 2 Tbsp. gochujang
- 1 tsp. gochugaru or chili flakes
- 2 Tbsp. soy sauce
- 2 Tbsp. sugar
- 1 Tbsp. sesame oil
- 1 Tbsp. minced ginger
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 Tbsp. lime juice
- 1 tsp. ground black pepper
- 1 tsp. salt
- Mix all ingredients except pork belly until marinade is smooth.
- Toss pork in marinade until evenly coated. Marinate for 3 hours to overnight.
- When pork is ready, sauté in pan and cook until cooked through.
2 cups rice
Water to cover
- Wash rice until water runs fairly clear. (It may take a few rinses before the rice is ready.)
- Place rice in covered saucepan; add water to ½ inch above rice; put on high heat.
- As soon as water boils rapidly, reduce heat to medium-low and keep simmering for 10 minutes covered with lid.
- Remove pot from burner and let rice rest undisturbed for 5 minutes. Fluff rice by flipping and breaking up grains before serving.