Kimchi Pork Belly Fried Rice

Nuoc Mam

Kimchi Pork Belly Fried Rice

With Mustard Greens & XO Sauce
Gluten Free, Pork, Spicy
Chef Phil Nguyen brings you a traditional Vietnamese meal with a flare! This meal kit includes everything you need to make his Nước Mắm Sous Vide Pork Belly Fried Rice with Housemade Kimchi and Mustard Greens in a savoury XO sauce.
Serves 2-3
•   Easy Prep
•   Ready in 15 Minutes



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  • 3 cups Cooked Rice
  • 250g Sous Vide Pork Belly
  • 250g Kimchi
  • 3pcs Eggs
  • 100g Brunoised Carrot
  • 120g Brunoised Onion
  • 1-2″ pc Ginger
  • 6pcs Garlic
  • 4pcs Green Onion
  • 4pcs Soy Sauce
  • 1 tbsp Black Sesame Seeds
  • 350g Mustard Greens
  • 4 fl oz XO Sauce


Cutting Board, Knife, Wok/Large Skillet, Wooden Spoon, Large Mixing Bowl, Sauté Pan, Canola Oil, Sugar, Salt, Pepper


  1. Mince 6 cloves of Garlic and finely chop Ginger. Set aside. 
  2. Thinly slice the Green Onions for garnish. Set aside. 
  3. In a wok or large non-stick pan, add 1 tablespoon of Canola Oil. On high heat, sear the Pork Belly until golden brown and allow the sugars to caramelize. Set aside. 
  4. In the same wok or pan, add 1 tablespoon of Canola Oil. On medium heat, cook the Garlic and Ginger until translucent and aromatic. Add Carrots and Onions and cook until tender. 
  5. Add Rice to the pan and season with Salt, Sugar, and Pepper. Using a wooden spoon or spatula, break up the Rice into individual grains. 
  6. In the pan, create a nest in the middle of the Rice, add 1 tablespoon of Canola Oil, and add your cracked Eggs into the nest. Scramble the Eggs and fold in the Rice
  7. Add the Soy Sauce and mix well. 
  8. Fold in your Pork Belly and Kimchi.
  9. Add more Salt, Sugar, or Pepper to taste if needed. 
  10. In a sauté pan on medium heat, add XO Sauce and Mustard Greens. Sauté until warmed through. 
  11. Garnish Fried Rice with Green Onions and Sesame Seeds. Enjoy!

Phil Nguyen

Executive Chef