Sizzling Sisig Kimchi Bibimbap with Gochujang-Calamansi Sauce (Filipino × Korean)

Method

1. Slice the pork belly 1 cm thick and season with the salt and pepper. Heat a 26 cm pan on medium-high heat and lay the pork in it, with no oil, for 12 min. Turn it so both sides turn golden and the edges crisp as the fat renders out, cooking in batches if needed. Lift out the pork and leave just 1 tbsp of fat in the pan. Chop the pork into 0.5 to 1 cm bits.

   Add in this stepPork belly (skin-on if possible) 240 gSalt ½ tspCoarsely ground black pepper ¼ tsp

   medium-high heat

2. Add the chopped kimchi to the fat and stir-fry on medium heat for 3 min, until its tangy aroma deepens. Add the chopped pork, diced red onion, sliced chillies, soy sauce and half the calamansi juice and stir-fry 1 minute more to finish the sisig.

   Add in this stepWell-fermented cabbage kimchi 100 gRed onion ½Bird's eye chillies (siling labuyo) 1Soy sauce 1 tbspCalamansi juice (or lime juice) 1 tbsp

   medium heat

3. In a small bowl, mix the gochujang, honey, the remaining calamansi juice and part of the sesame oil into a sweet-sour bibimbap sauce. Thin with water 1 tsp at a time if it is too thick.

   Add in this stepGochujang (Korean chilli paste) 2 tbspHoney 1 tspCalamansi juice (or lime juice) 1 tbspToasted sesame oil 1¼ tsp

4. Cut the cucumber and carrot into thin 5 cm matchsticks. The crunchy raw vegetables freshen up the rich sisig.

   Add in this stepCucumber ½Carrot ½

5. Wipe the pan, add the oil and fry the eggs on medium heat for 2 min, until the whites are fully set and the yolks are as runny or firm as you like.

   Add in this stepEggs 2Vegetable oil 1 tsp

   medium heat

6. Heat the rest of the sesame oil in a 24 cm cast-iron (or heavy) pan, spread the rice evenly and press it down firmly with a spatula. Leave it on medium-high heat for 6 min without stirring, until it crackles and a golden crust forms on the bottom.

   Add in this stepCooked short-grain rice (day-old is fine) 400 gToasted sesame oil 1¾ tsp

   medium-high heat

7. Turn off the heat and arrange the sisig, cucumber, carrot and fried eggs over the rice, then scatter with sesame seeds and spring onions. Bring the pan to the table, add the sauce and mix everything together, scraping up the crispy rice as you go.

   Add in this stepToasted sesame seeds 1 tspSpring onions 1