This Korean Pork Rice Bowl with Sticky Rice & Greens is one of my favourite ways to serve my ever popular Korean Belly Pork. The soft, sweet and slightly spicy pork is complemented by the gingery blandness of the sticky rice and balanced by the freshness of steamed greens. Try it, you won't be disappointed!
If cooking the pork at the same time as making this dish, start the steps given here when you put the pork in the oven to glaze. Otherwise prepare circa 500g Korean Belly Pork ready for reheating.
Fill the kettle and pop it on to boil.
Start by putting 200g Sushi Rice in a sieve and rinsing under a running cold tap for 10-20 seconds. Leave aside to drain.
Prepare 250g Greens in the manner required. Trim any gnarly ends. Cut into more reasonable portions if using something larger like pak choi or broccoli. Place in a steamer basket and drizzle over 0.5 tsp Sesame Oil and 0.5 tsp Sea Salt Flakes.
Take the rinsed rice and add to a lidded saucepan with 2 tbsp Ginger Paste. Add 400ml Cold Water to the pan and stir the rice and ginger around.
Put the lid on and place on a medium heat until the water is boiling. At that point, fully seal the lid, turn the heat to low and leave to cook for 10 minutes.
Meanwhile finely chop 2 Spring Onions and 2 tbsp Coriander. Set aside.
Once the rice has boiled for 10 minutes. Turn off the heat and leave it to sit. Do not remove the lid.
Fill your steamer pan with boiling water from the kettle and put on a medium heat with the steamer basket and lid on top.
You will also want to start warming your sauce at this stage.
If you are using leftover or pre-prepared pork. Start to warm it through in a pan or in the microwave now.
The greens are ready when they are tender. I use a small knife to poke them to check. It will take around 10 minutes depending on what veg you chose.
When the greens are ready, the pork is warm and rice has sat off the heat for at least 10 minutes, you can start to serve.
Start with the rice in the bottom of the bowls. Add the steamed greens to the other side.
Add slices of the pork belly on top of the rice.
Add the sauce over the top or serve on the side.
Sprinkle over the spring onion and coriander garnishes.