Crispy Pork Belly Rice Bowl is the ultimate lunch for pork lovers—think golden, crackling pork belly over fluffy jasmine rice, surrounded by fresh veggies and a sweet-savory sauce. This Asian-inspired bowl is a showstopper, perfect for impressing guests or treating yourself to a five-star meal at home.
Ingredients
For the Pork Belly:
– 2 lbs pork belly, skin on
– 1 tablespoon kosher salt
– 1 teaspoon baking powder
– 1 teaspoon five-spice powder
– 1 teaspoon white pepper
– 1 tablespoon rice vinegar
For the Rice Bowl:
– 2 cups jasmine rice
– 1 large cucumber, thinly sliced
– 1 large carrot, julienned
– 1/2 cup pickled red onions (optional)
– 2 scallions, thinly sliced
– 1 tablespoon toasted sesame seeds
– 1/4 cup fresh cilantro leaves
For the Sauce:
– 3 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 clove garlic, minced
– 1/2 teaspoon chili flakes (optional)
Instructions
- Prepare the Pork Belly:
Pat the pork belly dry with paper towels. Score the skin with a sharp knife, making shallow cuts about 1/2 inch apart.
Rub the meat side with five-spice powder, white pepper, and a pinch of salt. Flip and rub the skin with baking powder, kosher salt, and rice vinegar.
Place the pork belly, skin side up, uncovered in the fridge for at least 1 hour (or overnight) to dry out the skin. - Roast the Pork Belly:
Preheat oven to 400°F (200°C). Place pork belly on a rack over a baking sheet, skin side up.
Roast for 40 minutes. Increase oven temperature to 450°F (230°C) and roast for another 20–30 minutes, or until the skin is golden and crispy.
Let rest for 10 minutes, then slice into bite-sized pieces. - Cook the Rice:
Rinse jasmine rice under cold water until water runs clear. Cook according to package instructions. - Make the Sauce:
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and chili flakes. - Assemble the Bowls:
Divide rice among 4 bowls. Top with crispy pork belly slices.
Arrange cucumber, carrot, and pickled onions around the pork.
Drizzle with sauce. Garnish with scallions, sesame seeds, and cilantro.
Tips
- For extra crispy skin, use a blowtorch on the pork belly after roasting.
- Marinate the pork belly overnight for deeper flavor.
- Add a soft-boiled egg for extra richness.
FAQ
Can I use another cut of pork?
Pork shoulder works, but the skin won’t get as crispy.
How do I store leftovers?
Store pork and rice separately in airtight containers in the fridge for up to 3 days. Reheat pork in the oven to keep it crispy.
Looking for more Asian-inspired recipes? Try our Japanese Chicken Curry or One-Pan Lemon Garlic Shrimp Rice!
