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Greatest plates · Main
Korean BBQ pork belly bowls with steamed rice
Sticky, spicy-sweet Korean pork belly over steamed rice with quick pickled cucumber and fresh greens. Big flavour, easy assembly.
Serves 4Prep 25 minCook 25 minPork
Containsgluten · soy · sesame
Protein 7%Carbs 26%Fat 67%
About 1420 kcal a serve — 26 g protein, 90 g carbs, 104 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse and steam the jasmine rice until fluffy, then keep warm.
In the potSteam rice →
Quick-pickle cucumber
PickleToss the sliced cucumber with the rice vinegar and a pinch of salt and set aside to lightly pickle.
In the bowlPickle →
Mix the sauce
SauceWhisk together the gochujang, soy sauce, honey, sesame oil, garlic and ginger until smooth.
In the bowlWhisk sauce →
Fry the pork
CrispFry the sliced pork belly in a large hot pan in batches for 4-5 minutes until browned and crisp at the edges.
Into the panFry pork →
5 min · high
Glaze the pork
GlazeReturn all the pork, pour over the sauce and toss for 3 minutes until sticky and caramelised.
Build the bowls
ServeSpoon rice into bowls, top with the glazed pork and pickled cucumber, then scatter with spring onion and sesame seeds.
In the bowlAssemble →
Cook's noteDrain the pork fat between batches for the crispest result; for the adults load up the pork and pickles with just a small scoop of rice.
Estimated per serve
1420 kcal · 26 g protein · 90 g carbs · 104 g fatestimates, within ~10%
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