Kimchee Fried Rice

Recipe courtesy of Pubbelly
Show: Unique Eats Episode: New Asian
TOTAL TIME: 6 hr 40 min
Prep: 1 hr 10 min
Inactive Prep: --
Cook: 5 hr 30 min
YIELD: 1 serving
LEVEL: Expert


  • 7 ounces pork belly
  • 4 cups duck fat
  • 4 cups vegetable oil
    • 1 egg
      • 1 tablespoon vegetable oil
      • 1 tablespoon sliced garlic
      • 1/4 cup green peas
      • 1/4 cup snow peas
      • 2 tablespoons kimchee
      • 3 teaspoons jarred kimchee base
      • 2 teaspoons soy sauce
      • 1 teaspoon sliced scallions
      • 1 teaspoon white sesame seeds
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      For the pork belly confit: Preheat the oven to 220 degrees F. Combine the pork belly, duck fat and vegetable oil in a high-sided baking dish; the pork belly should be fully submerged. Transfer to the oven and cook for 4 hours.

      For the steamed rice: Add the rice and 1 cup water to a rice cooker. Cook for 35 minutes.

      For the caramelized pineapple: Heat a nonstick skillet over medium-high heat. Add the pineapple and cook, turning once, until caramelized, about 10 minutes.

      For the slow-poached egg: Heat a temperature-controlled water bath to 145 degrees F. Add the egg and cook for 28 minutes. Remove with a slotted spoon and plunge immediately in an ice bath. Before serving, reheat the egg in simmering water for 1 to 2 minutes.

      For the fried rice: Cut 2 ounces of the pork belly confit into 1-inch cubes. Heat the vegetable oil in a wok over high heat. Add the garlic and cook until toasted, 1 minute. Add the cubed pork belly and brown on all sides. Add the green peas, snow peas and kimchee and stir fry 1 to 2 minutes. Add 2 cups of the steamed rice and leave undisturbed to toast on one side, 1 to 2 minutes. Slowly add the kimchee base and soy sauce and stir to incorporate. Stir in the caramelized pineapple and transfer the fried rice to a bowl. Crack the slow-poached egg over the top. Garnish with scallions and sesame seeds.

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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