Pork Belly Bibimbap

Pork Belly Bibimbap
from PaleOmg


Ingredients
You need 20 Ingredients
Steps
Showing 3 out of 6 Steps
  1. When pork belly has about 30 minutes left to cook, make cauliflower rice or regular rice then place evenly in two large bowls.
  2. The next day, remove pork belly from the marinade (discard marinade) and pay dry. Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Place pork belly fat side up on the wire rack. Put in oven to bake for 30 minutes then turn oven down to 225 degrees F and cook for 1 hour. (1 hour per pound of pork belly) Once cooked, remove and let rest for 5-10 minutes before slicing into bite size pieces.
  3. Whisk all sauce ingredients together. Divide in half an set half of it in a container for later. Pour the other half of the marinade into a ziplock bag then add pork belly, cover and place in the fridge overnight.

PaleOmg

I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.

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Recipe Overview
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Recipe Tags
pork, coconut, fish, rice, cauliflower