Crispy Pork Belly Rice
Thai-inspired crispy pork belly served over jasmine rice with a savory-spicy glaze. Ready in 25 minutes with a one-pan finish for maximum crunch and flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ¾ lb pork belly, skin-on
- 1.5 cups jasmine rice, cooked
- 2 tbsp fish sauce
- 1 tbsp lime juice, fresh
- 3 cloves garlic cloves, minced
- 1 whole Thai chili, sliced thin
Instructions
- 1
Pat the pork belly dry with paper towels by pressing firmly all over the skin and meat surface until no moisture beads appear. This helps the skin crisp later.
- 2
Cut the pork belly crosswise into slices 0.25 inches thick, moving your knife straight down through skin and meat as if cutting bread.
- 3
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Slice the Thai chili crosswise into very thin rings, about as thick as a credit card, keeping the seeds in.
- 5
Place the pork belly slices skin-side down in a 12-inch skillet over medium-high heat. Do not add oil. Wait until the skin turns golden brown and renders fat, about 6–8 minutes.
- 6
Flip each slice carefully and cook the meat side until browned, about 3–4 minutes, then transfer to a clean plate.
- 7
Pour off all but 1 tablespoon of fat from the skillet, leaving the browned bits on the bottom.
- 8
Add the minced garlic to the hot fat and stir constantly for 30 seconds until it smells strongly fragrant and nutty.
- 9
Pour in the 2 tablespoons fish sauce and 1 tablespoon lime juice, then use a wooden spoon to scrape up the stuck-on brown bits from the pan bottom.
- 10
Return the pork belly slices to the skillet and toss gently to coat all pieces with the glaze, about 1 minute.
- 11
Divide the cooked jasmine rice between two bowls, creating an even layer on the bottom of each.
- 12
Arrange the crispy pork belly slices on top of the rice in a single layer, overlapping slightly.
- 13
Drizzle any remaining glaze from the skillet over the pork belly and rice.
- 14
Scatter the sliced Thai chili evenly across the top of both bowls.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- wooden spoon
- paper towels
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
