Glazed Pork Belly Rice Bowl (Print Version)
# Ingredients:
→ For the Pork Belly and Marinade
01 -
450 g pork belly, sliced
02 -
4 cloves garlic, minced
03 -
1 inch fresh ginger, minced
04 -
0.5 tablespoon brown sugar
05 -
1 teaspoon crushed coriander seeds (optional)
06 -
1 teaspoon crushed fennel seeds (optional)
07 -
2 tablespoons soy sauce
08 -
1 tablespoon white vinegar
09 -
1 tablespoon vegetable oil
10 -
1 tablespoon hot sauce (such as Sriracha)
→ For Assembly
11 -
1 seedless cucumber, cut into sticks
12 -
1 bunch fresh cilantro, dill, and mint leaves
13 -
4 cups cooked rice
→ For Spicy Mayo Drizzle
14 -
1 tablespoon light mayonnaise
15 -
Hot sauce, to taste
# Instructions:
01 -
In a medium bowl, combine minced garlic, ginger, brown sugar, coriander seeds, fennel seeds, soy sauce, white vinegar, vegetable oil, and hot sauce. Divide the sauce into two equal portions: one for marinating the pork belly, the other reserved for glazing after cooking.
02 -
Place the sliced pork belly in half of the prepared sauce and massage thoroughly to ensure even coating. Cover and marinate for 30 minutes.
03 -
Preheat a skillet or grill over medium-high heat. Fry the pork belly slices for 2 to 3 minutes on each side until golden brown and crispy, monitoring closely to prevent burning.
04 -
Using a brush, coat the fried pork belly slices on both sides with the reserved sauce.
05 -
Transfer pork belly to a cutting board and cut into sticks using a sharp knife.
06 -
In a small bowl, combine light mayonnaise and hot sauce until well mixed.
07 -
Heat the cooked rice in a microwave until hot. Divide rice evenly among serving bowls.
08 -
Arrange pork belly, cucumber sticks, and assorted fresh herbs atop the rice in each bowl. Drizzle with spicy mayo and serve immediately.
# Notes:
01 -
For optimal flavor, marinate the pork belly overnight if time allows.
02 -
Use freshly cooked, hot rice to prevent the pork belly from cooling too quickly.