Korean Spicy Cream Pork Belly Rice Bowl
Caramel Crème Brûlée

Indulge in a sweet and savory feast featuring tender, oven-roasted pork belly in a rich, spicy kimchi-cream sauce over rice, paired with silky caramel crème brûlée.

Ingredients

• 400 g pork belly
• 1 tbsp soy sauce
• 3 tbsp ketchup
• 2 tbsp Korean chili paste
• 3 tbsp sugar
• 120 g milk
• 200 g heavy cream
• 4 egg yolks
• 0.5 onion
• 1 tomato
• 50 g kimchi
• 1 tbsp chili powder
• 2 servings steamed rice
• 2 slices cheese
• 1 bunch arugula
• to taste cooking oil

Instructions

1. 1Prepare the Custard Base

   

   Add 120g of milk and 200g of heavy cream into a pot. Heat over medium heat until it begins to bubble slightly around the edges, then remove from heat.

   Tip: Do not let the cream come to a full boil; just heat it until it bubbles slightly.
2. 2Whisk Egg Yolks and Sugar

   

   Separate four egg yolks into a bowl, add 20g of sugar, and whisk until the mixture is well-combined and slightly pale.

   Tip: Ensure no egg whites get into the yolks to maintain the proper texture for the custard.
3. 3Temper the Custard

   

   Slowly pour the heated milk mixture into the egg yolk and sugar while whisking continuously to prevent the eggs from curdling.

   Tip: Pour slowly and whisk constantly to prevent the hot liquid from cooking the eggs into lumps.
4. 4Bake the Custard

   

   Strain the mixture twice for smoothness, pour into ramekins, and place them in a water bath on a baking tray. Bake at 180 degrees Celsius for 30 minutes, then refrigerate.

   Tip: The water bath ensures even and gentle heating for the custard, preventing it from curdling.
5. 5Prepare the Pork Belly

   

   Cut the pork belly into thick, even slices. You may remove the skin if you prefer a less chewy texture.

   Tip: Slice evenly so that all pieces cook at the same rate during baking.
6. 6Marinate the Pork

   

   Toss the pork slices in a mixture of 1 tbsp soy sauce, 3 tbsp ketchup, 1 tbsp Korean chili paste, and 2 tbsp sugar. Let sit for 20 minutes.

   Tip: Letting it rest for 20 minutes ensures the flavors deeply absorb into the meat.
7. 7Roast the Pork Belly

   

   Arrange the marinated pork on a parchment-lined tray and bake at 180 degrees Celsius for 30 minutes, flipping halfway through for even caramelization.

   Tip: Space the slices evenly on the tray to ensure they cook and caramelize uniformly.
8. 8Create the Spicy Cream Sauce

   

   Sauté onions and tomatoes in an oiled pan until soft. Add kimchi, chili paste, chili powder, soy sauce, sugar, and milk. Simmer until the sauce thickens into a creamy consistency.

   Tip: Cook the tomatoes down until they are completely softened to create a rich and savory base for the spicy cream sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions