In response to Sunny’s Siu Yuk (which looked amazing, I’m definitely going to try it at home!):
If you’re anything like me, you consumed the short two-parter Korean Pork Belly Rhapsody on Netflix (not an ad!) in one sitting the weekend it came out and immediately had a craving for pork belly. One type of pork belly dish I grew up eating that I do not often see is a pork rice dish my grandma used to make. It’s kind of like siu yuk and super simple to make. And of course, I learned how to make it by observing my grandma so there are no measurements but here’s what you need:
Ingredients
Rice cooker or Instapot
Uncooked rice (can be white, brown, etc., but my preference is a mix of white:brown:wild in 5:3:2 ratio)
Uncooked pork belly
Uncooked bean sprouts (I happened to have eaten take out pho the day before, so I ended up having those around, score!)
Directions
Once your rice cooker signals it’s ready, it should look something like this:
The texture and taste of the bean sprouts counter the pork nicely. You can eat this with banchan, or, PROTIP: make a spicy soy sauce mix and drizzle it over.
To make the spicy soy sauce mix:
Chop 1 serrano pepper (or other type of peppers, I tend to prefer serrano because they are more consistently spicy compared to jalepeño) and 1 green onion, and place in a bowl. Pour soy sauce over the chopped ingredients, then add some pepper flakes on top for added spice if you’d like:
Recipe and photos by APALA member Moon Kim. To learn more about APALA Community Kitchen, or to submit your own recipe, see the project page.