Pork Belly Bibimbap

5 from 4 reviews



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
  • 23 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

  1. 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.
  2. 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

  1. When pork belly has about 30 minutes left to cook, make cauliflower rice or regular rice then place evenly in two large bowls.
  2. 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.
  3. 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.
  4. 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!