Vietnamese · Dinner
Crispy Pork Belly Rice Bowl
Crispy pork belly cubes fried until the fat renders and the skin shatters, tossed in a gluten-free fish sauce caramel and served over steamed jasmine rice with pickled carrot and daikon, cucumber, herbs, and crushed peanuts. Vietnamese sweet, salty, funky flavors balance in one bowl.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
712Calories
30.2gProtein
38.9gFat
58.4gCarbs
15.6gSugar
3.8gFiber
1680mgSodium
144mgChol
14.1gSat Fat
720mgPotassium
68mgCalcium
3.1mgIron
0.9mcgVitamin B12
18mgVitamin C
Goes well with
Fresh limeade or sparkling ginger ale
local
Bia Saigon or Vietnamese iced coffee (cà phê đen đá)
international
gluten-free
gluten-free
Instructions
1
Prep
Cut the pork belly into 1-inch cubes, pat dry, and season with black pepper. Mince the garlic.
2
Marinate
Toss pork cubes with tamari, half the fish sauce, and garlic; let sit 15 minutes.
3
Pickle
Combine carrot, daikon, rice vinegar, and sugar in a bowl; set aside 15 minutes.
4
Sear
Heat vegetable oil in a skillet over medium-high; add pork and sear 8–10 minutes, turning occasionally, until fat renders and edges turn deep golden and crisp.
5
Glaze
Lower heat to medium, add remaining fish sauce and brown sugar, toss 2–3 minutes until sticky glaze clings to each piece.
6
Build
Spoon cooked jasmine rice into a bowl and arrange glazed pork, pickled vegetables, and cucumber around it.
7
Plate
Scatter fresh chili, cilantro, mint, and crushed peanuts over the bowl and squeeze lime juice across the top. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp tamari
- 1 1/2 cup280g jasmine rice, cooked
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 11 cucumber
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp chili-fresh
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp vegetable oil
