Korean Crispy Pork & Kimchi Fried Rice Bowl

Ingredients

• 1.5 lbs pork belly strips, cut into 2-inch pieces
• 3 cups day-old cooked rice, cold, broken into grains
• 1 cup kimchi, chopped, plus 2 tbsp juice
• 4 whole eggs, for topping
• 2 tbsp soy sauce
• 2 tbsp sesame oil, divided
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 stalks green onions, sliced, divided
• 4 sheets nori sheets, torn into strips
• 2 tbsp vegetable oil, for frying pork
• 1 tbsp gochujang, optional for adults
• to taste salt and black pepper

Instructions

1. 1

   Pat pork belly strips dry with paper towels. Season with salt and pepper on both sides.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry pork strips 3-4 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.