Cooked - Glazed Pork Belly Rice Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Glazed Pork Belly Rice Bowl

6.0

1 pound (450g) pork belly, sliced

4 cloves garlic, minced

1 inch fresh ginger, minced

½ tablespoon brown sugar

1 teaspoon crushed coriander seeds, optional

1 teaspoon crushed fennel seeds, optional

2 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoon vegetable oil

1 tablespoon hot sauce (we used Sriracha)

1 seedless cucumber, cut into sticks

1 bunch of fresh cilantro + dill greens, and fresh mint leaves

1 tablespoon light mayonnaise + hot sauce, for the drizzling sauce.

4 cups cooked rice

In a medium bowl, combine garlic, ginger, brown sugar, coriander seeds, fennel seeds, soy sauce, white vinegar, oil, and hot sauce. Divide the sauce in half: one half for marinating pork belly, the other half for glazing the fried pork belly before serving.
Marinate the pork belly in half the sauce for 30 minutes. Massage well to ensure all the pork belly slices are coated with the sauce.
Fry the pork belly in a skillet or grill over medium-high heat for 2 or 3 minutes on each side until crispy and golden brown. Keep an eye on the pork belly so it doesn’t burn.
Brush the pork belly slices with the reserved sauce from step 1.
Cut the fried pork belly slices into sticks using a cutting board and a sharp knife.
Make the spicy mayo: Combine mayonnaise and hot sauce in a small bowl.
Warm up rice in the microwave, and divide into bowls.
Arrange the pork belly, veggies, and herbs on top of rice, and serve the pork belly rice bowls immediately, with a drizzle of the spicy mayo – Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 15 weeks ago

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