• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 1
    OK

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    Kimchee Fried Rice with Pork Belly, Peas, Pineapple and Poached Egg

    Kimchee Fried Rice with Pork Belly, Peas, Pineapple and Poached Egg

    This Latin fusion recipe combines Asian and Latin flavors to perfection. Created by chef-partner Jose Mendín of the Pubbelly Group, its sweet, spicy and hearty ingredients yield a modern take on traditional fried rice recipes and make it one of the most popular side dishes at the original Pubbelly restaurant in Miami's South Beach.


    Ingredients
    For the Pork Belly Confit
    7
    ounces
    pork belly
    1
    quart
    vegetable oil
    1
    quart
    duck fat
    For the Slow Poached Egg
    1
    large farm egg
    For the Kimchee Fried Rice
    *
    vegetable oil
    1
    tablespoon
    sliced garlic
    2
    ounces
    Pork Belly Confit, from above
    2
    tablespoons
    kimchee
    1/4
    cup
    green peas
    1/4
    cup
    snow peas
    2
    cups
    steamed white rice, preferably sushi rice
    1
    tablespoon
    jarred kimchee base
    2
    teaspoons
    soy sauce
    1/4
    cup
    chopped caramelized pineapple
    1
    teaspoon
    sesame seeds
    1
    teaspoon
    chopped scallions
    Directions
    Make the confit: Preheat the oven to 220 F. Using a casserole or any ovenproof dish, place pork belly inside dish and cover with the oil and fat.
    Cook in the oven until tender, about 4 hours. Cool in the oil then remove and cut into small pieces.
    To cook the egg place it in a temperature controlled water bath, such as an immersion circulator, at 145 F for 28 minutes. Transfer to an ice bath to stop the egg from cooking further. Reheat before serving and carefully peel.
    To make the fried rice heat a wok until hot. Add just enough vegetable oil to coat and the garlic. Cook, stirring until the garlic is toasted.
    Add pork belly and brown on all sides. Add fresh kimchee and both peas and stir together.
    Then add rice, packing it down slightly to let it toast on one side. Once toasted, slowly add the kimchee base and soy sauce and stir together.
    Remove from heat and stir in caramelized pineapple. Transfer to a serving bowl and top with the poached egg, sesame seeds and scallions.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Hearty DinnersPork

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