1 cup white rice
¼ small cabbage
2 spring onions
1 tbs soy sauce
1 tbs sugar
1 tsp sesame seeds
1 tsp sesame oil
½ tsp chilli flakes
200g thinly sliced pork belly (or 200g boneless pork belly) - p.s sliced pork belly is easy to find in the butcher section of most Asian supermarkets and is perfect for this
½ cup kimchi
Lettuce cups to serve (optional)
Directions
Cook rice: Cook 1 cup of white rice
Vegetables: Finely shred ¼ small cabbage and 2 spring onions. In a small bowl combine 1 tbs soy sauce, 1 tbs sugar, 1 tsp sesame seeds, 1 tsp toasted sesame oil, and ½ tsp chilli flakes in a small bowl. Mix well and toss over the cabbage, then set aside.
Pork: If using a piece of pork belly, slice into thin strips. Heat a grill pan to high heat and sear pork for 2-3 minutes per side until crispy and brown. Once cooked, slice each piece in half with scissors. Remove and set aside.
Plate up: Plate crispy pork in a circle, add cabbage/spring onion to the middle and serve with kimchi and rice on the side. Optional - serve inside lettuce cups! Enjoy by serving bowls with rice, pork, veg & kimchi.
