Thai · Dinner
Crispy Pork Belly Rice
Thai crispy pork belly served over jasmine rice, the skin rendered and crackling from a two-stage boil-then-fry, meat braised until tender in a garlicky sauce built on fish sauce, oyster sauce, and brown sugar. Finished with fresh chili, scallion, and cilantro, balancing salty, savory, and mild heat.
$7
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
792Calories
33.8gProtein
48.4gFat
57.2gCarbs
10.9gSugar
1.8gFiber
1710mgSodium
147mgChol
18.2gSat Fat
615mgPotassium
53mgCalcium
2.5mgIron
0.9mcgVitamin B12
13mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Pat pork belly skin dry, prick all over with a skewer, rub with salt and white pepper, and refrigerate uncovered 15 minutes.
2
Boil
Simmer pork belly in water over high heat 25 minutes until meat is tender but skin remains tough; remove and pat dry.
3
Fry
Heat oil to 350°F (175°C) and fry pork belly skin-side down 8–10 minutes until skin blisters, turns deep golden, and crackles.
4
Braise
Combine garlic, fish sauce, oyster sauce, dark soy sauce, brown sugar, and water in a skillet over medium heat; simmer 3–4 minutes until thickened.
5
Plate
Spoon jasmine rice onto a plate, top with glazed pork belly, and scatter with Thai chili, scallion, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly, skin on
- 1 1/2 cup360ml jasmine rice, cooked
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp dark soy sauce
- 2 tbsp2 tbsp brown sugar
- 1/2 cup120ml water
- 22 fresh Thai chili
- 22 scallion
- 4 tbsp4 tbsp fresh cilantro
- 4 cups950ml vegetable oil, for deep-frying
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
