10 Breakfast for Dinner Recipes You’ll Want to Eat 24/7

by The Latin Kitchen Staff for The Latin Kitchen


This Latin fusion recipe combines Asian and Latin flavors to perfection. Created by chef-partner Jose Mendín of the Pubbelly Group, its sweet, spicy and hearty ingredients yield a modern take on traditional fried rice recipes and make it one of the most popular side dishes at the original Pubbelly restaurant in Miami’s South Beach.




For the Pork Belly Confit
7 ounces
pork belly
1 quart
vegetable oil
1 quart
duck fat

For the Slow Poached Egg
1 large farm egg

For the Kimchee Fried Rice
vegetable oil
1 tablespoon
sliced garlic
2 ounces
Pork Belly Confit, from above
2 tablespoons
1/4 cup
green peas
1/4 cup
snow peas
2 cups
steamed white rice, preferably sushi rice
1 tablespoon
jarred kimchee base
2 teaspoons
soy sauce
1/4 cup
chopped caramelized pineapple
1 teaspoon
sesame seeds
1 teaspoon
chopped scallions


Make the confit: Preheat the oven to 220 F. Using a casserole or any ovenproof dish, place pork belly inside dish and cover with the oil and fat.
Cook in the oven until tender, about 4 hours. Cool in the oil then remove and cut into small pieces.
To cook the egg place it in a temperature controlled water bath, such as an immersion circulator, at 145 F for 28 minutes. Transfer to an ice bath to stop the egg from cooking further. Reheat before serving and carefully peel.
To make the fried rice heat a wok until hot. Add just enough vegetable oil to coat and the garlic. Cook, stirring until the garlic is toasted.
Add pork belly and brown on all sides. Add fresh kimchee and both peas and stir together.
Then add rice, packing it down slightly to let it toast on one side. Once toasted, slowly add the kimchee base and soy sauce and stir together.
Remove from heat and stir in caramelized pineapple. Transfer to a serving bowl and top with the poached egg, sesame seeds and scallions.