Careme

Ingredients

• Pork Belly

  12 oz, sliced 1/4 inch thick $7.99
• Green Asparagus

  8 oz, trimmed $5.99
• Green Onions

  4, divided $1.50
• Green Top Red Radishes

  4 radishes, thinly sliced $1.99
• Fresh Green Leaf Lettuce

  8 large leaves $2.99
• Botan Calrose Rice

  2/3 cup uncooked $8.99
• Garlic

  2 cloves, grated or minced $1.50
• Ginger Root

  1 teaspoon grated $4.99
• Gochujang

  1 1/2 tablespoons
• Soy sauce

  1 tablespoon
• Toasted sesame oil

  2 teaspoons, divided
• Rice vinegar

  1 tablespoon, divided
• Brown sugar or honey

  1 teaspoon
• Neutral oil

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Sesame seeds

  1 teaspoon, optional
• Chateau Ste Michelle Eroica Riesling Washington White Wine

  750 ml $24.99

Instructions

1. Rinse the rice until the water runs mostly clear, then cook it with 1 cup water and a pinch of salt on the stove; bring to a boil, cover, reduce to low, cook 15 minutes, then rest covered off heat for 10 minutes.
2. While the rice cooks, heat a grill or grill pan to medium-high. Slice the pork belly if needed, trim the asparagus, thinly slice the radishes, wash and dry the lettuce leaves, and cut 2 green onions into 2-inch pieces; thinly slice the remaining 2 green onions for garnish.
3. Mix the gochujang, soy sauce, garlic, ginger, brown sugar or honey, 1 teaspoon sesame oil, 2 teaspoons rice vinegar, and 1 tablespoon water into a glossy basting sauce.
4. Toss the asparagus and 2-inch green onion pieces with neutral oil, salt, and pepper. Toss the sliced radishes with the remaining 1 teaspoon rice vinegar, a pinch of salt, and the remaining 1 teaspoon sesame oil.
5. Grill the pork belly slices 3 to 4 minutes per side, moving them as needed to avoid flare-ups, until browned, lightly charred, and cooked through; brush with the gochujang sauce during the final minute on each side.
6. Grill the asparagus and green onion pieces alongside the pork for 4 to 6 minutes, turning occasionally, until crisp-tender and charred in spots.
7. Fluff the rice, then plate it with the grilled pork belly, asparagus, charred green onions, lettuce leaves, and sesame radishes; sprinkle with sliced green onions and sesame seeds, and use the lettuce to wrap bites of rice, pork, and vegetables.