Pork Belly Rice Bowl Recipe
coconut rice, sesame cucumber aioli, cabbage, peppers, yams, crispy Korean style pork belly, miso mushrooms, house made kimchi, 6 minute egg & crispy shallots
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Ingredients
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Coconut Rice
Sesame Cucumber Aioli
Pork Belly
Miso Mushrooms
Vegetables
Egg
Method
Coconut Rice
- 1
Cook the Rice
In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
Pork Belly
- 2
Prepare the Pork Belly
Preheat oven to 300°F (150°C). Rub pork belly with soy sauce, brown sugar, gochujang, garlic powder, and salt. Place in a roasting pan and cook for 2-3 hours or until tender. Increase heat to 500°F (260°C) for 10-15 minutes to crisp the skin. Let rest before slicing.
Miso Mushrooms
- 3
Cook the Mushrooms
In a pan, heat sesame oil over medium heat. Add sliced mushrooms, miso paste, and soy sauce. Sauté until mushrooms are tender and miso is well combined, about 5-7 minutes.
Sesame Cucumber Aioli
- 4
Make the Aioli
In a bowl, combine grated cucumber, mayonnaise, sesame oil, minced garlic, lemon juice, and salt. Mix until smooth and refrigerate until ready to use.
Egg
- 5
Assembly
- 6
Assemble the Bowl
In a bowl, layer coconut rice, sliced pork belly, miso mushrooms, shredded cabbage, sliced bell peppers, roasted yams, house-made kimchi, and top with a 6-minute egg and crispy shallots.
