Pork belly is essentially better bacon. Wouldn’t you agree? It has more meat, more healthy fats, and a lot less salt. Last year Trader Joe’s added pork belly to their shelves and I’ve been racking my brain ever since trying to figure out what to do with it. The only time I’ve ever really had pork belly is at Korean BBQ where you basically grill it up and put it straight into your mouth. A couple weeks ago I decided to try the pork belly bowl that we serve in the restaurant that I work at. I don’t know why it took me so long to try it. I guess I didn’t really have a lot of faith in it but to my surprise the combination of flavors were excellent.
The dish is kind of an Asian fusion style, which combines ponzu marinated pork belly with soba noodles covered in a red pepper sauce served with broccolini. The sauce reminded me a lot of the red bell pepper spread I buy from Trader Joe’s from time to time. I usually add the red bell pepper spread to Mediterranean style dishes but I thought if I added a little vinegar and lemon juice, the red pepper spread would be pretty comparable to what I had in the restaurant. So I decided to experiment and create a pork belly bowl of my own.
I was totally right about the sauce, when you add vinegar and lemon juice the taste is great and the texture of the spread becomes more sauce like. Trader Joe’s doesn’t sell soba noodles but to be honest the texture and flavor of the soba noodles in this dish wasn’t something I was in love with anyways so I went with Trader Joe’s Yellow Lentil and Brown Rice Spaghetti instead. I decided to use Trader Joe’s Gyoza Sauce as the marinade for the pork belly, which gave this dish some really great flavor and finished it all off with a fried egg, chives, and basil. I’ve already eaten my pork belly bowl three times this week, I’m totally obsessed. It turned out even better than I expected. Let me know what you think!
- 1 Package Trader Joe's Pork Belly
- 1/2 Package Trader Joe's Yellow Lentil Spaghetti
- 3/4 Cup Trader Joe's Red Bell Pepper Spread
- 1/4 Cup Trader Joe's Gyoza Sauce
- 3 Tbsp White Vinegar
- 2 Tbsp Chives
- 2 Tbsp Basil
- 3 tsp Lemon Juice
- 3 tsp Olive oil
- 3 Eggs
- Boil pot of salted water on the stove. When water starts to boil, add spaghetti and boil for 7-8 minutes until tender.
- While waiting for water to boil, cut thin slices of pork belly and dip into a small bowl of gyoza sauce. Coat each side.
- In a pan over medium heat crisp up pork belly for a few minutes on each side.
- In a small bowl combine vinegar, lemon juice, and red bell pepper spread
- Fry one egg per bowl you’re creating
- Combine spaghetti and sauce. Top with pork belly, egg, chives, and basil.