I make kimchi fried rice quite frequently, but what makes this one special is the red braised pork belly that I made. I went to an asian supermarket just to find the right ingredients and spent hours making this pork belly. Honestly, braised meats are easy on paper, but for me, I was stressed out the whole time because it is only after hours of cooking a large batch of meat that I find out if I messed it up or not. Thankfully, for my first time, this pork belly came out amazingly. I could stick a chopstick through the layers of fat with no resistance, and it had the most flavorful, sweet, savory taste that made me eat bowls and bowls of rice at a time.

For the fried rice, I kept it simple with a little garlic, eggs, and green onions. I would then fry the kimchi a little and mix it in with the pork belly broken apart. A final topping of cheese, green onions, and fresh kimchi makes the ultimate late-night dinner. Braised pork belly can seem intimidating, but I highly recommend making it because when made right, you will be sent to another dimension.