Breakfast
Crisp pork belly with kimchi
Kimchi cuts through pork fat better than anything else does, and it is the rare fermented thing that suits a breakfast plate rather than a side dish.
4gnet carbs
35gfat
24gprotein
425kcal
Per serving20 minServes 2
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Ingredients
For the whole dish · serves 2
- Cooked pork belly7 oz
- Kimchi3½ oz
- Egg2
- Scallion2
- Sesame oila few drops
- Sea saltto taste
Method
6 steps · 20 minutes
- Slice the cold belly thick, about 1/2 inch. Thin slices curl and go hard rather than crisp.
- Into a dry pan, fat side down, and left alone. Cold pork belly renders enough of its own fat within a minute.
- Check the kimchi label for sugar, which some brands use a lot of and others none at all.
- Fry the kimchi in the rendered pork fat for two minutes. Warm it changes completely and stops being a pickle.
- Fry the egg in the same pan so the white picks up the chili and the fat.
- Sesame oil and scallion at the end, off the heat. Cooked, sesame oil turns bitter.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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