Pork Belly + Kimchee Fried Rice later!
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Ingredients
- pan made out of stone, for best results, but regular tefal pan will do, too.
- pork belly (samgyopsal)
- 1 bowl rice
- 1/2 bowl diced kimchee
- some crumpled nori
- 1 egg
By bowl, I mean those Japanese rice bowls
Pork belly is very famous in Korea..and cooking kimchee fried rice using leftover pork belly and its fat is another very yummy recipe~ I like and many others like to eat this way (cooked pork belly and fried rice right after)!!
- cook pork belly on pan until done. Don't need oil.
- eat!! don't wash the pan!!
- with leftover pork belly + kimchee + nori + egg + rice, mix & cook all of them together at once on the pan (medium to high heat) you used for cooking pork belly, until everything is mixed well. The leftover pork belly grease will make it extra tasty.
- Eat contents right out of the pan.
Tip: For best results, use stone pan, and let the rice stick to the bottom...then scrape and eat it off with spoon..yum...toasty. :)
I love the idea of making one dish and then using what you've done with the first one to make another later.