Pork Belly and Kimchi Fried Rice

Directions

1. Lightly season the sliced pork belly with salt and pepper. Let it sit while preparing everything else.

2. In a small bowl, combine soy sauce, gochujang, gochugaru, sesame oil, and sugar to make the sauce.

3. Heat a Blackstone Griddle on high. Render out the fat from the pork belly for about 3 minutes on each side. Cook until golden and lightly crispy or until the pork is cooked through. Set it aside.

4. Using any of the leftover pork belly oils, sauté onions and garlic until translucent. Add the day-old rice and break up any chunks that remain.

5. Add kimchi, kimchi juice, and the prepared sauce over the rice. Mix until the rice is evenly coated. This should take about 3-5 minutes.

6. Optional: Create a hole in the middle of the fried rice and cook fried eggs in the center.

7. Sprinkle cheese over the rice and let it melt.

8. Garnish with green onions and enjoy your delicious Pork Belly and Kimchi Fried Rice!