Soy-Braised Pork Belly with Ruby Wild Blend™ Kimchee Fried Rice

Soy-Braised Pork Belly with Ruby Wild Blend™ Kimchee Fried Rice

InHarvest Products Used


Yield: 6 servings

  • 2 lbs. pork belly, cut into 6 equal squares
  • 6 cloves garlic, smashed
  • 3 slices fresh ginger
  • 4 c. water
  • 2 T. dark brown sugar
  • 4 whole star anise
  • 1 t. black peppercorns
  • 2 hot red chiles (Chinese or Thai)
  • 3 T. Shaoxing wine (see note)
  • ½ c. soy sauce
  • ½ t. ground white pepper
  • 6 hard-boiled eggs, for garnish (optional)

Ruby Wild Blend™ Kimchee Fried Rice (recipe follows)


  1. On the stovetop over medium-high heat, heat a Dutch oven.
  2. Sear the pork-belly pieces until browned on all sides. Remove the pork from the Dutch oven and drain off excess fat. Reserve the pork.
  3. Add the garlic and ginger to the Dutch oven and sauté until lightly browned.
  4. Add the water, brown sugar, star anise, peppercorns, chiles, Shaoxing, soy sauce and white pepper. Bring to a boil.
  5. Return the pork pieces to the Dutch oven in a single layer. (Add more water if necessary to completely cover the pork.) Cover the Dutch oven and place in a 325°F oven. Cook for 3 hours or until the pork is very tender.
  6. After 2 hours in the oven, add the hard boiled eggs to the Dutch oven to color and flavor the eggs. Let the eggs cook with the pork for the remaining hour.
  7. Remove the pork and eggs from the Dutch oven and reserve. Strain the braising liquid and skim off all fat.
  8. In a small saucepan, reduce the strained sauce over low heat until it has thickened and coats the back of a spoon.
  9. At service, sear the top of the pork-belly square in a hot pan or under a broiler until crispy. (Finish heating in the oven, if necessary.)
  10. Cut the eggs into quarters lengthwise.
  11. Serve the pork with Ruby Wild Blend kimchee fried rice. Garnish 4 egg quarters and a drizzle of the sauce.

Chef’s note: Shaoxing wine is a rice wine found in Chinese grocery stores. It may be substituted with a good-quality dry sherry.

Ruby Wild Blend Kimchee Fried Rice

  • 2 c. water or stock
  • 8 oz. InHarvest Ruby Wild Blend
  • 1 T. vegetable oil
  • 1 T. minced fresh ginger
  • 1 T. minced fresh garlic
  • ½ c. thinly sliced scallion
  • 2 c. 1/8”-sliced bok choy
  • 1 c. chopped commercial kimchee (napa cabbage variety)
  • ¼ c. liquid from kimchee
  • 1 t. sesame oil
  1. In a pot, bring the water or stock to a boil. Stir in InHarvest Ruby Wild Blend. Reduce heat and simmer, covered, for 30 minutes. Remove from heat and let cool.
  2. In a wok or sauté pan over high heat, heat the vegetable oil. Add the ginger, garlic and scallion. Cook, stirring constantly until fragrant and not burned.
  3. Add the bok choy to the pan. Cook, stirring, until the bok choy is tender.
  4. Add the kimchee to the pan and cook until heated through.
  5. Add the cooked Ruby Wild Blend and kimchee liquid. Cook, stirring, until the liquid is absorbed and the rice is hot.
  6. Add the sesame oil and stir to combine.