Careme

Ingredients

• Pork belly

  10 ounces, sliced crosswise into 1/4-inch strips $7.99
• Sugar snap peas

  8 ounces, strings removed if needed $3.99
• Napa cabbage

  6 cups thinly sliced $3.49
• Green onions

  4, sliced; whites and greens separated $1.50
• Garlic

  3 cloves, minced $0.79
• Ginger root

  1 tablespoon grated $4.99
• Calrose rice

  1 cup uncooked $8.99
• Kimchi

  1/2 cup, roughly chopped, for serving $6.99
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Brown sugar or honey

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon, only if needed
• Toasted sesame seeds

  1 tablespoon, optional
• Kung Fu Girl Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Rinse the rice until the water runs mostly clear, then cook it with 1 1/4 cups water in a covered saucepan; bring to a boil, reduce to low for 15 minutes, then rest off heat for 10 minutes while you stir-fry.
2. While the rice cooks, slice the pork belly, cabbage, green onions, garlic, and ginger; trim the snap peas. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger.
3. Heat a large skillet or wok over medium-high heat. Add the pork belly in a single layer and cook, stirring occasionally, until browned and crisp at the edges, 7 to 9 minutes.
4. Carefully spoon off all but about 1 tablespoon rendered fat from the pan. Add the green onion whites and stir-fry for 30 seconds until fragrant.
5. Add the snap peas and Napa cabbage; stir-fry 3 to 4 minutes, until the peas are bright green and the cabbage is wilted but still has texture.
6. Pour in the gochujang sauce and toss constantly for 1 to 2 minutes, until the pork and vegetables are glossy and the sauce clings to everything.
7. Fluff the rice and divide it among 3 bowls. Top with the pork belly snap pea stir-fry, kimchi, green onion greens, and sesame seeds if using; serve hot.