Spicy Miso-Glazed Pork Belly Protein Rice Bowls with Quick Cucumber Kimchi
Pinterest is buzzing with Korean fusion comfort food, and this bowl combines crispy pork belly with quick-pickled veggies in under 35 minutes. The secret is a savory-sweet miso glaze caramelized under the broiler for restaurant-quality texture. Weeknight dinner just got a major upgrade with this balanced, protein-packed meal.
Ingredients
- 1 lb pork belly, sliced into 1-inch strips
- 3 tbsp white miso paste
- 2 tbsp gochujang
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 cups cooked sushi rice
- 1 English cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp Kewpie mayo
- 1 tsp gochugaru (Korean red pepper flakes)
- 2 soft-boiled eggs
- 1 tbsp toasted sesame seeds
- 2 green onions, sliced
Instructions
- Pat pork belly strips dry with paper towels. Mix miso paste, 1 tbsp gochujang, honey, garlic, and ginger in a bowl to create glaze.
- Brush pork generously with miso glaze. Arrange on baking sheet lined with foil or parchment.
- Broil on high rack for 6-8 minutes until caramelized and crispy, flipping halfway.
- Meanwhile, combine cucumber slices with rice vinegar, sugar, and salt. Massage gently and set aside to quick-pickle.
- Mix Kewpie mayo with remaining 1 tbsp gochujang and gochugaru for spicy mayo sauce.
- Divide warm rice among 4 bowls. Top with crispy pork belly slices.
- Add quick-pickled cucumber kimchi and halved soft-boiled eggs to each bowl.
- Drizzle with spicy gochujang mayo and sprinkle with sesame seeds and green onions.
- Serve immediately while pork is hot and crispy. Optional: add extra gochujang on side.
Chef's Note
For maximum crispiness, don't overcrowd the baking sheet—give pork belly space to render fat and caramelize.
Make-Ahead Tips
Miso glaze can be made 3 days ahead. Store cucumber kimchi refrigerated up to 5 days.
Substitutions
Use thick-cut bacon if pork belly unavailable. Sriracha mayo works for spicy sauce.
Tags:
Main Dishes