Name: Shrimp Rice and Pork Belly with Cucumber Kimchi Salad and a 6-minute Egg
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: Vegetable or canola oil, for frying; 1 pound pork belly, skin removed, cut into 1-inch squares; 1 cup diced white onion; 4 cloves garlic, sliced; 1 quart chicken stock; 1 cup kimchi; 1/2 cup mirin; 1/4 cup light soy sauce; 2 tablespoons gochujang; 2 cups short-grain white rice; 1 1/2 cups shrimp or seafood stock; 1 1/4 cups kimchi juice; 1 pound shrimp, heads removed and reserved, peeled, cut into 1-inch pieces; 1 tablespoon unsalted butter; 3 tablespoons neutral oil; 4 cloves garlic, minced; 1/2 cup finely diced white onion; 1/2 cup chopped kimchi; Kosher salt; 2 large eggs; Kosher salt and freshly ground black pepper; 1 English cucumber; 3 scallions; 1/4 cup kimchi juice; 1 teaspoon gochugaru chile flakes or kimchi paste; 1 teaspoon lime zest plus 1 teaspoon lime juice; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1 bunch fresh cilantro, leaves picked

Directions

Watch how to make this recipe.

Special equipment:

a 6- or 8-quart Instant Pot® multi-cooker; a mandoline; a juicer; a deep-frying thermometer

For the pork belly: Heat a deep-fryer or heavy-bottomed pot with 2 inches of oil to 350 to 375 degrees F. Add the pork belly and fry until golden brown, about 2 minutes.
Add the onions, garlic, chicken stock, kimchi, mirin, soy sauce and gochujang to a 6-quart Instant Pot®. Add the fried pork belly to the mixture. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes (see Cook’s Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. 
Remove the pork from the pressure cooker and set aside. Strain the liquid through a fine-mesh strainer and set aside separately. Discard the remaining solids.
For the shrimp rice: Rinse the rice using a strainer or colander until the water runs clear. Dump the rice into a heavy-bottomed pot with high sides and a lid. Add the shrimp stock, kimchi juice, shrimp heads and butter to the pot. Turn the heat to high, bring to a boil, cover with the lid and then lower the heat to medium. Cook for 10 to 15 minutes, checking once or twice to make sure that the water hasn’t evaporated too fast. Once the liquid has reduced by about three-quarters, turn off the heat and let sit, covered, for another 10 minutes. Remove the shrimp heads and fluff.
Heat a large heavy-bottomed sauté pan over high heat until hot; add the neutral oil. Add the cooked pork belly, chopped shrimp, garlic, onions and chopped kimchi. When the shrimp is almost cooked through, after about 2 minutes, lower the heat to medium. Add the cooked rice with 1/2 cup of the braising liquid from the pork (reserve any remaining braising liquid for another use). Cook over medium heat until the rice starts to crisp a bit but is still moist, 3 to 5 minutes. Season to taste with salt.
For the 6-minute eggs: Meanwhile, bring a pot of water to a boil; prepare an ice bath. Gently lower the eggs into the boiling water with a slotted spoon. Set a timer for 6 minutes. When the timer rings, remove the eggs and place them in the ice bath until cool. Remove from the ice bath, peel and set aside.
For the cucumber kimchi salad: Cut the cucumber into 3 equal pieces crosswise. Using a mandoline, make matchstick-size pieces with the firmer flesh and skin of the cucumber. When you hit an area with seeds, rotate the cucumber to another firm portion. Slice the scallions on a long bias using most of the onion but stopping midway through the white portion. Place the cucumbers and scallions in a bowl with the kimchi juice, chile flakes, lime zest and juice, sugar and salt. Mix well, then add the cilantro at the end so it holds its structure.
To build the dish: Set up 4 bowls. Place generous scoops of the rice mixture into the base of the bowls. Next, garnish with a small handful of the cucumber salad, creating a small well in the center to place the egg. Cut the eggs in half and add one half to the center of each of the bowls. Season the egg with salt and pepper and serve immediately.