Pork belly Korean rice bowl Rate this article: 4.0 8780 Print Yield:Serves 6-8 Prep Time: 40 minutes Cooking Time: 20 minutes Ingredients: 300 g pork belly (about 2/3 a pound) 1 Tbsp soy sauce 1 tsp brown sugar 1 clove garlic, minced 1 cup carrots, julienned 2 small zucchinis, spiralized 1 beet, spiralized 1 cup red cabbage, chopped 1 cup sprout greens 1 cup broccoli, chopped into bite-sized pieces 2-3 green onions, for garnish 1 cup kimchi 1/2 tsp salt 1/2 Tbsp soy sauce 6 eggs 2 cups rice, either whole grain or short grain white 1 Tbsp sesame oil 1 Tbsp canola oil, for cooking eggs Cooking Instructions: Slice the pork belly into thin strips and marinate them in soy sauce, brown sugar, and minced garlic for 30 minutes before cooking the pork belly on the stovetop. When cooking the pork belly, set the temperature to medium heat. Heat the pan before placing the pork belly on top—you may hear the fat crackle a bit once you set the strips down! It takes about 10-15 minutes to cook the pork belly and I usually increase the heat towards the end of cooking to encourage the pork belly to get crispy. To make fun shaped vegetables like a side of beets and zucchini noodles, I used a spiralizer. You can find a good quality spiralizer for about $30 at Walmart. Start by peeling the vegetable skin first, then wash the vegetables off. Pick the blade you want to use from your spiralizer set, whether you want larger thicker noodles or skinnier shaped noodles, and then spiral away! To season the vegetables, mix together some salt, soya sauce and sesame oil. I like keeping the vegetables raw, but if you prefer to cook them, place them in a wok with the seasoning and cook for about 5-7 minutes on medium heat over the stovetop. I recommend cooking the beets separately from the other ingredients, or all your vegetables will turn beet red! Cold macaroni nicoise salad... and the freshness of summer Apple cider & mustard pork rib roast... and gathering the family