This recipe, from Chef Thomas Kim at the Rabbit Hole, uses a heritage breed of Smithfield DURoC Pork Belly as the main component of a breakfast kimchi bowl. It combines authentic ethnic flavors, heritage breed meats, and is an easy breakfast option all in one.

Serves 4

Pork Belly brands offered: Farmland, Farmland Smoke’NFast, Smithfield DURoC


  • 4 6-oz. servings Steamed Rice (recipe follows)
  • 1 lb. marinated, cooked Smithfield DURoC Pork Belly, skinless, thinly sliced about ⅛inch or less (recipe to follow)
  • 4 oz. kimchi (available at any well-stocked Asian grocer)
  • 4 oz. pickled daikon and carrot  (available at any well-stocked Asian grocer)
  • 8 slices cucumber, ¼-inch slices
  • 4 hard-cooked eggs, sliced
  • 4 leaves Korean perilla or shiso, julienned


To serve, add 6 oz. rice to each bowl, and then top with ¼ of each, in order, pork slices, kimchi, pickled daikon and carrot, cucumber slices, egg slices and julienned perilla.


Marinade for Pork Belly:

  • 1 lb. Smithfield DURoC Pork Belly, skinless, thinly sliced about 1⅛ inch or less
  • 2 Tbsp. gochujang
  • 1 tsp. gochugaru or chili flakes
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. minced ginger
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 Tbsp. lime juice
  • 1 tsp. ground black pepper
  • 1 tsp. salt         


  1. Mix all ingredients except pork belly until marinade is smooth.
  2. Toss pork in marinade until evenly coated. Marinate for 3 hours to overnight.
  3. When pork is ready, sauté in pan and cook until cooked through.


2 cups rice

Water to cover

  1. Wash rice until water runs fairly clear. (It may take a few rinses before the rice is ready.)
  2. Place rice in covered saucepan; add water to ½ inch above rice; put on high heat.
  3. As soon as water boils rapidly, reduce heat to medium-low and keep simmering for 10 minutes covered with lid.
  4. Remove pot from burner and let rice rest undisturbed for 5 minutes. Fluff rice by flipping and breaking up grains before serving.
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