Pork Belly Rice Bowl Recipe
Bowl of rice topped with braised pork belly
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Ingredients
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For the Braised Pork Belly
For the Rice
Method
Prepare the Braised Pork Belly
- 1
Sear the Pork
In a large pot or Dutch oven, heat sesame oil over medium heat. Add the pork belly, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.
- 2
Add the Braising Ingredients
Add soy sauce, water, brown sugar, minced garlic, sliced ginger, and star anise to the pot. Stir to combine, ensuring the pork is well coated.
- 3
Braise the Pork
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the pork is tender and easily shredded.
- 4
Finish and Garnish
Once done, remove the pork from the pot and let it rest for a few minutes. Slice or chop the pork belly, then drizzle with some of the braising liquid. Garnish with chopped green onions before serving.
Cook the Rice
- 5
Rinse the Rice
In a fine mesh strainer, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
- 7
Fluff the Rice
Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.
Assemble the Rice Bowl
- 8
Combine the Ingredients
In a serving bowl, place a generous scoop of the cooked rice as the base. Top with sliced braised pork belly and drizzle with additional braising sauce if desired.
- 9
Serve
Serve hot, garnished with extra chopped green onions on top.