I know what you’re thinking right now…HOLYSH*TTHATSALOTOFINGREDIENTSJULI. And you’re correct. But that’s because that’s what bibimbap is all about. It’s a rice bowl full of all sorts of ingredients that make this bowl a mouth full of flavor. Sure, you could use less ingredients, but your mouth wouldn’t have a party and that would be lame. So since there are so many ingredients, I recommend prepping things ahead of time so all you really have to do is cook a couple things and organize when you’re ready to eat. You remember what I said the other day…”failing to plan is planning to fail.” SO DON’T FAIL.
Before I made this dish, I was totally freaked out about making my own pork belly. Because I had never made it and you see people cook it up in so many different ways. I was so intimidated. So I threw it in the freezer for a couple of weeks, until I was ready to put on my big girl pants. And you know what? It’s seriously not that hard. Like, at all. All you have to do is marinate it, cook it at a high temperature then turn down the heat and let it cook longer. Boom. That’s it. So stop being intimidated and make this. DO IT!
This recipe came from inspiration after eating at Uncle here in Denver. It’s the super new hip restaurant that EVERYONE is going to right now. And, of course, the space is uber small and makes you feel like you’re eating dinner with the entire restaurant. Super romantic. And since everyone is going there, getting a table at a decent hour sucks. So me and some girls decided to get there right when they opened. Well, we walked there in heels so that look a little longer and we got there at about 5:08…the wait was already 45 minutes for inside so we decided we would eat outside…then it began to rain and the wind picked up so we all had dirt in our drinks…then we found out that a girl was hit in the head by an umbrella a little bit earlier and they had to wash away the blood. So we got our food to go. Why the hell we didn’t do that in the first place, I don’t really know. Why can’t hip places be bigger…and deliver?
This reminds me, I need a date with my husband. We haven’t had one just the two of us since our wedding. And actually, during our wedding week we didn’t even have one meal just the two of us. So far being married means not hanging out with each other. That must change ASAP!
Pork Belly Bibimbap
- Yield: 2 1x
Ingredients
For the pork belly
- 1 pound pork belly, skin removed
- 1/2 cup coconut aminos
- 1/2 cup coconut vinegar
- 1/4 cup sriracha (make your own or try this brand)
- 2 tablespoons honey
- 2 teaspoon salt
- 1/4 teaspoon fish sauce
For the rest of the bibimbap
- 2 cups cooked rice or cauliflower rice (I eat white rice since I workout regularly, but you can use cauliflower rice if you prefer!)
- 2 tablespoons ghee
- 1 cup mushrooms
- pinch of salt
- 2 eggs
- 1 cup kimchi (there are many brands at whole foods, just find a brand that has the simplest ingredients in it)
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/2 cup sliced cucumbers
- 2–3 green onions, sliced
- handful of cilantro, roughly chopped
- sriracha, to garnish (make your own or try this brand)
- 1 tablespoon sesame seeds
Instructions
For the pork belly
- Whisk all sauce ingredients together. Divide in half an set half of it in a container for later. Pour the other half of the marinade into a ziplock bag then add pork belly, cover and place in the fridge overnight.
- The next day, remove pork belly from the marinade (discard marinade) and pay dry. Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Place pork belly fat side up on the wire rack. Put in oven to bake for 30 minutes then turn oven down to 225 degrees F and cook for 1 hour. (1 hour per pound of pork belly) Once cooked, remove and let rest for 5-10 minutes before slicing into bite size pieces.
For the bibimbap
- When pork belly has about 30 minutes left to cook, make cauliflower rice or regular rice then place evenly in two large bowls.
- Using the marinade that you placed in a container the night before, pour it into a large skillet over medium heat. Bring to boil and let reduce until the mixture coats the back of a spoon, about 10-12 minutes. Once thickened, toss pork belly in the sauce and sprinkle with sesame seeds.
- Place a small non-stick skillet over medium heat, add ghee along with mushrooms and a pinch of salt. Cook until browned then remove and set aside. To the same pan, crack an egg into the pan over low heat and cook for about 6-8 minutes until whites are cooked through and yolk is still runny. I did each egg separately to keep the cooking temperature even.
- Now build the entire bowl: on top of the rice divided between 2 large bowls, add pork belly, kimchi, shredded carrots, bean sprouts, cucumbers, mushrooms, an egg, cilantro and green onions on the side. Also, top with sriracha for an extra kick!
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Juli this was so unbelievably delicious!!! We had a tiny 1lb belly left from a hog share and made it last week…well, we didn’t even get around to eating it with the rest of the ingredients because it was so damn good we just devoured it!! So we decided the 5lb belly, the very last of the bellies in our freezer, had to happen. I mean, my Husband gave it up for this recipe instead of curing it for bacon, that is saying A LOT! This time we had it with all the other fixings and to say our tastebuds have been having a dance party for the last four days would be a complete understatement. I don’t even want to look in the fridge to see how much is left because it could never be enough and I might cry. This will officially be our go-to pork belly recipe for the rest of time. You’re our hero!
I wish some people who comment and say things like, ” ooh wow I can’t wait to try it.” Or, “my mouth is watering.” Just make the damn recipe and comment on the experience for eff’s sake. 🙂 So besides Jenna who also made it and commented I will as well. Friggin amazing! I’ve messed up some pork belly as of late so I gave this a go the other night. It was bomb-tastic. I love wrapping it in perilla leaves with kimchi and pickled vegetables. This has been added to my go-to rotating recipe “book.” AKA, added to my repertoire. Bam! Love it!
Juli! It’s me again. This recipe has been on my wish list to make for a long time. I didn’t plan to make this, but threw it together with what I had because I was in an Asian food mood. I wanted to share my modification since I didn’t have pork belly.
I halved the meat marinade, poured it into a skillet and put my salmon into the pan with it. I let the salmon sit in the marinade for 10 minutes, then I turned on the burner and cooked the salmon right in the sauce. It was awesome. Thanks again for all the great food you bring into my home!
I’m not a big carrot fan. What would be a good substitute?
you could just leave it out!
I bought pork belly after a friend brought over burnt ends pork belly, but like you I put it in my freezer for a few weeks until I had the courage to make it.
I searched on Pinterest for paleo pork belly recipes and when I found one by you I knew it was one I could trust.
I made the recipe the same as yours, except I omitted the kimchi. It was Ah-mazing!!! I have made it 3 times since. I ran out coconut vinegar and used apple cider vinegar and it was just as good.
The best part was the my 3 and 5 year old boys devoured it and asked for more and my husband who is more picky than the kids loved it.
Thanks for another awesome recipe!
yayyyyy!! so glad you found me through pinterest and loved this recipe! you should try out my pork belly tacos too if you ever have pork belly again!