Ingredients
- null 1 cup Texmati® White Rice
- null 1 ½ lb skinless pork belly
- null ½ tsp salt, divided
- null ½ tsp pepper, divided
- null 6 cups water
- null 2 ¼ cups rice vinegar, divided
- null 4 bay leaves
- null 2 tsp soy sauce
- null 2 tsp peanut oil
- null 1 small red onion, chopped
- null 3 cloves garlic, minced
- null 1 Tbsp fresh ginger, minced
- null 1 red finger chili pepper, sliced
- null 1 tsp brown sugar
- null 3 Tbsp butter
- null 1 onion, chopped
- null 3 cloves garlic, minced
- null 2 cups chopped dandelion greens
- null 1 cup kimchi, diced
- null 2 Tbsp soy sauce
- null 2 tsp sesame oil
- null ½ tsp brown sugar
- null 3 eggs, scrambled
- null 4 green onions, thinly sliced
- null 2 Tbsp fresh cilantro, finely chopped
- null 4 tsp sesame seeds, toasted
Instructions
- Pork Sisig: Season pork belly with 1/4 tsp each salt and pepper. Heat large Dutch oven over medium heat; cook pork belly for 5 to 8 minutes per side or until starting to brown. Stir in 6 cups water, 2 cups vinegar and bay leaves; bring to boil. Reduce heat to medium-low; cover and cook for 1 to 1 1/2 hours or until pork is very tender. Remove pork from braising liquid. Let cool slightly and chop into 1-inch pieces. Toss with remaining vinegar and soy sauce. Let stand for 15 minutes.
- Garlic Kimchi Fried Rice: Cook rice according to package directions. Let cool completely and refrigerate.
- Tip: Alternatively, sprinkle with crushed peanuts or cashews.