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Glazed Pork Belly Rice Bowl captures that perfect balance of sticky savory caramelized pork belly on fluffy rice packed with crunch and freshness from herbs and cucumber. I keep this recipe in my back pocket for quick weeknight dinners or casual gatherings when I want to impress with something that feels like an indulgent treat but is surprisingly simple to put together.
The first time I made this bowl my family devoured it and fought over the last bits of the glaze I now double the marinade because everyone loves to spoon extra over the rice.
Ingredients
- Pork belly sliced into strips: look for pieces with a good mix of fat and meat for the best texture
- Garlic fresh: adds punch and aroma always use freshly minced for best flavor
- Fresh ginger: gives subtle heat and sharpness peel before mincing
- Brown sugar: for an irresistible sheen and sweet caramelization helps with crisping in the pan
- Crushed coriander seeds: add hints of citrusy warmth optional but fantastic if you have them
- Crushed fennel seeds: lift the pork with a light anise note also optional but they brighten everything
- Soy sauce: brings salt and depth choose a good quality naturally brewed variety
- White vinegar: for gentle tang and a touch of balance rice vinegar also works well
- Vegetable oil: neutral for high heat frying pick something like canola or sunflower
- Hot sauce: for kick sriracha is classic but your favorite works
- Seedless cucumber sliced into sticks: crisp refreshing bite and contrast to rich pork
- A big bunch of fresh cilantro dill greens and mint: for brightness chop just before serving for best aroma
- Light mayonnaise plus a little hot sauce: for quick spicy drizzle
- Cooked rice fluffy and hot: choose jasmine or basmati for best results or use leftover rice for ease
Step-by-Step Instructions
- Mix the Marinade:
- In a medium bowl stir together minced garlic minced ginger brown sugar crushed coriander and fennel seeds soy sauce vinegar oil and hot sauce until the sugar is dissolved and it smells fragrant. Use a spoon to really mash everything together so you get a balanced marinade. Pour half into another bowl and set aside for later you will use this to glaze after frying.
- Marinate the Pork Belly:
- Toss the pork belly slices with half the marinade ensuring every bit is well coated. Use your hands to massage the sauce into the meat pressing it in and flipping each piece so the flavors soak in. Leave it at room temperature for about thirty minutes so the garlic and ginger deeply infuse the pork.
- Fry the Pork Belly:
- Heat a heavy bottomed skillet or grill pan over medium high. Once hot add the marinated pork belly slices in a single layer avoid crowding so they crisp properly. Cook for two or three minutes per side until deeply golden brown and slightly charred at the edges for maximum flavor. Adjust the heat if needed to prevent burning but do not rush this step as this is where the magic happens.
- Glaze the Pork Belly:
- Once the pork is crispy brush each piece with the reserved marinade for a sticky shiny finish. Flip and brush again so every angle is lacquered with that sweet salty glaze. The heat will caramelize the sauce instantly giving glossy pork with tons of extra taste.
- Cut the Pork:
- Transfer pork to a clean cutting board. Use a sharp knife to cut each slice into sticks or bite sized pieces. This makes layering them over rice much easier and prettier.
- Make the Spicy Mayonnaise:
- In a small bowl mix mayonnaise with a dash of hot sauce. Stir until completely smooth and creamy. Adjust heat level to your preference.
- Prepare the Rice:
- Warm the cooked rice in the microwave or on the stove until steaming. Fluff with a fork then divide among serving bowls pressing it down gently to make a cozy bed for toppings.
- Assemble the Bowl:
- Arrange pork belly cucumber sticks and plenty of fresh herbs over each rice bowl. Drizzle with the spicy mayo right before serving. The colors and aromas will be irresistible.
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Glazed pork belly was always a special occasion dish in my home growing up but serving it over rice with quick pickled cucumber made it an easy dinner that still feels like a treat The magic is in the blend of fresh and rich ingredients
Storage Tips
Keep leftover pork belly covered in an airtight container in the refrigerator for up to three days To keep the pork crispy reheat it in a hot oven or toaster oven instead of the microwave Store herbs and cucumber separately to prevent wilting Warm rice fresh each time for the fluffiest texture
Ingredient Substitutions
If you cannot find pork belly you can swap with boneless pork shoulder slices or thick bacon for a similar effect Do not have coriander or fennel Use just garlic and ginger Or try a splash of five spice for a different twist Any hot sauce you love will work in place of sriracha and Greek yogurt can be used for mayonnaise for a lighter drizzle
Serving Suggestions
Serve pork belly rice bowls with a side of quick pickled vegetables like carrots or daikon for extra crunch and tang You can add a jammy egg or some sautéed greens to round out the bowl These bowls are fun for DIY dinners where everyone customizes their own toppings
Cultural Context
Rice bowls are a beloved comfort food across many Asian countries and glazed pork belly is a classic in both Chinese and Vietnamese kitchens The sweet soy and hot sauce echo the flavors of popular street food but homemade touches and garden herbs make it unique to your own table
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I always sneak a bit of extra garlic into my marinade for a bolder taste as my family says you can never have too much garlic Now every time we make this bowl together it sparks memories of shared dinners and laughter in the kitchen
Frequently Asked Questions
- → How do I get the pork belly crispy?
Slice pork belly evenly and fry in a hot skillet or grill for a few minutes on each side to achieve a golden, crispy texture.
- → Can I substitute the herbs?
Yes, swap cilantro, dill, and mint for any fresh herbs you prefer, such as Thai basil or scallions, to add different flavors.
- → What type of rice works best?
Jasmine or short grain rice works well, but feel free to use any cooked rice you enjoy, including brown or sushi rice.
- → Is the spicy mayo optional?
Spicy mayo adds a creamy, tangy kick, but you can skip it or use plain mayonnaise for a milder option.
- → Can I prepare components ahead of time?
Yes, marinate the pork belly and prep the vegetables and herbs in advance. Assemble bowls fresh for best texture.