Vietnamese · Dinner
Crispy Pork Belly Rice Bowl (High-Protein)
Crispy pork belly, rendered under a broiler until the skin shatters, served over jasmine rice with jammy eggs, pickled carrot and daikon, fresh herbs and edamame, finished with fish sauce and lime dressing. Extra eggs and legumes push protein well past standard versions.
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
742Calories
53.1gProtein
39.2gFat
48.9gCarbs
10.9gSugar
7.2gFiber
2124mgSodium
521mgChol
14.2gSat Fat
1056mgPotassium
155mgCalcium
5.4mgIron
1.8mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat pork belly dry and score the skin in a tight crosshatch; rub with salt and pepper, then rest uncovered on a rack in the fridge 15 minutes.
2
Pickle
Whisk rice vinegar and sugar until dissolved, toss with julienned carrot and daikon, and set aside 15 minutes until vegetables soften and turn translucent at edges.
3
Roast
Place pork skin-side up on a foil-lined tray and roast at 425°F for 20 minutes, then broil on high 3 to 5 minutes until skin blisters and turns deep golden.
4
Poach
Lower whole eggs into simmering water and cook 6.5 minutes for jammy yolks, transfer to ice bath, peel, and halve.
5
Build
Mince garlic and chili-fresh, thinly slice scallion, chop cilantro, combine fish sauce and lime juice with garlic and chili, warm edamame in vegetable oil over medium heat 1 minute.
6
Plate
Mound jasmine rice in bowl, arrange sliced pork belly, halved eggs, edamame, and pickled vegetables around rice, drizzle with dressing, and scatter scallion and cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly, skin scored
- 44 large eggs
- 2/3 cup130g edamame, shelled and cooked
- 1 1/2 cup280g cooked jasmine rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp chili-fresh
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp vegetable oil
