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Sticky Rice with Kimchi Pork Belly
Rich and spicy-sour kimchi hot pot, a harmonious blend of fermented kimchi, delicious mandu, and piping hot, authentic Korean broth.
LevelAdvance
Time25-30 minutes
Portion1-2 people
MAIN INGREDIENTS
Steamed sticky rice
500g
Pork jowl
300g
Chicken Eggs
1 Fruit
Kimchi
15g
Mixed Spices
60g
HOW TO DO
1
Preparation
Cleaned pork jowl, lightly scored; marinate with five-spice powder, pepper, seasoning, soy sauce, chili sauce, and garlic (15–20 minutes). Sauté shallots to make fried shallots; caramelize sugar to create a coloring sauce, mix with shallot oil.
2
Processing
Pan-sear the meat, then braise it with caramel sauce over low heat until tender and the sauce thickens; remove and slice.
3
Present
Put sticky rice in a bowl, arrange meat and eggs on top. Drizzle with braised sauce, sprinkle with fried shallots, serve with kimchi.
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