Pork Belly Bibimbap
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
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!