Korean Barbecue Pork with Kimchi Fried Rice

Ingredients

• 1 1/2 cups (300g) SunRice medium grain rice
• 2 green onions, thinly sliced lengthways
• 500g pork belly, very thinly sliced
• 2 garlic cloves, crushed
• 1 tsp finely grated ginger
• 1 tsp Korean chilli powder
• 1 tbs chilli sauce
• 1 tbs caster sugar
• 1 tbs rice wine vinegar
• 1 tbs sesame oil
• 200g green beans, ends trimmed, cut into 5cm lengths
• 200g kimchi, coarsely chopped (see note)
• 1 cup bean sprouts
• 1 tbs toasted sesame seeds
• Butter lettuce leaves, to serve

Method
Step 1. Cook SunRice medium grain rice following packet directions. Spread rice evenly over a large baking tray. Place in the fridge for 2-3 hours or overnight until rice dries. {Or place in freezer for 25 minutes}
Step 2.

Meanwhile, combine the pork, garlic, ginger, chilli powder, chilli sauce, sugar, vinegar and half the oil in a large bowl. Season with ground white pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Step 3. Place the green onions in a bowl of iced water, set aside to curl.

Step 4. Heat a chargrill pan on high. Add half the pork; cook, turning occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with remaining pork.

Step 5. Heat remaining oil in a wok over high heat. Add the beans; stir-fry for 2 minutes or until beans begin to blister. Add the rice and kimchi; stir-fry for 2-3 minutes or until heated through and well combine. Add the bean sprouts and toss to combine. Remove from heat.

Step 6. Place the rice in a large serving bowl. Sprinkle with green onions and sesame seeds. Place the pork in a separate serving bowl. Serve immediately with butter lettuce leaves. Place the rice and pork on lettuce leaves to serve.