Vietnamese · Dinner
Crispy Pork Belly Rice Bowl
Crispy-skinned pork belly braised in fish sauce and caramel until tender, finished under high heat until fat crackles and edges turn golden, sliced and served over steamed jasmine rice with pickled carrot and daikon, cucumber, scallion and cilantro, finished with nuoc cham.
$6
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
709Calories
30.2gProtein
40gFat
57gCarbs
16.6gSugar
3.4gFiber
2172mgSodium
135mgChol
14.8gSat Fat
778mgPotassium
84mgCalcium
2.9mgIron
0.9mcgVitamin B12
21mgVitamin C
gluten-free
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Cut the pork belly into 1-inch chunks and pat dry so it sears rather than steams.
2
Pickle
Toss julienned carrot and daikon with rice vinegar and 1 tsp sugar; set aside 15 minutes until slightly translucent.
3
Sear
Heat vegetable oil in a small pot over medium-high heat and sear pork 4 minutes, turning occasionally, until browned on all sides.
4
Braise
Add fish sauce, 1 tbsp sugar, minced garlic, black pepper and water to just cover; simmer covered 40 minutes until fork-tender and liquid reduces to glaze.
5
Crisp
Transfer pork to a small oven-safe dish and broil on high 4 minutes, watching closely, until fat edges bubble and turn deep golden.
6
Whisk
Whisk together lime juice, thinly sliced chili and a splash of reserved braising liquid to make nuoc cham dressing.
7
Plate
Spoon jasmine rice into a bowl, top with crisped pork, drained pickled vegetables, cucumber, thinly sliced scallion and roughly chopped cilantro, then drizzle with nuoc cham.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork-belly
- 4 tbsp4 tbsp fish-sauce
- 2 tbsp2 tbsp sugar-white
- 4 cloves4 cloves garlic
- 1 tsp1 tsp black-pepper
- 1 1/2 cup280g jasmine-rice-cooked
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice-vinegar
- 2 tsp2 tsp sugar-white for pickling
- 4 tbsp4 tbsp lime-juice
- 2 tsp2 tsp chili-fresh
- 22 scallion
- 4 tbsp4 tbsp cilantro
- 66 cucumber slices
- 2 tsp2 tsp vegetable-oil
