Thai · Dinner
Crispy Pork Belly Rice
Pork belly is cubed and seared until fat renders and skin crisps, then tossed with garlic, fish sauce and fresh chili. Served over jasmine rice with cucumber and cilantro, delivering classic Thai crispy pork flavor while staying under 400 calories through lean portion engineering.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
325Calories
25.1gProtein
13.8gFat
33.6gCarbs
3.2gSugar
1.9gFiber
761mgSodium
82mgChol
5.2gSat Fat
390mgPotassium
42mgCalcium
1.7mgIron
0.7mcgVitamin B12
14mgVitamin C
Goes well with
Singha Beer
local
Thai Iced Tea
international
low-calorie
low-calorie
Instructions
1
Prep
Pat pork belly cubes dry, mince garlic, slice chili and cucumber, chop cilantro. Season pork with black pepper.
2
Sear
Heat oil in a nonstick skillet over medium-high heat. Add pork in a single layer and sear 10 minutes, turning occasionally, until fat renders and edges crisp deeply.
3
Saute
Push pork to the side, add minced garlic to rendered fat, saute 30 seconds over medium heat until golden and aromatic.
4
Plate
Stir fish sauce, soy sauce and brown sugar into the skillet, toss 1 minute until pork glazes. Spoon rice onto a plate, top with pork, scatter chili and cilantro, arrange cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork belly, cut into 1.5cm cubes
- 1 1/3 cup200g cooked jasmine rice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp brown sugar
- 22 small fresh red chili
- 4 oz110g cucumber
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp vegetable oil
