Crispy Pork Belly with Rice & Salsa

Ingredients

• 1.25 lb pork belly (skin-on if possible), cut into 2-inch chunks
• 1 cup long-grain white rice
• 3 medium plum tomatoes, diced (or 1 can crushed tomatoes, drained)
• 1 whole jalapeño, minced
• ¼ cup fresh cilantro, chopped
• 1 whole lime (juiced)

Instructions

1. 1

   Start rice: boil 2 cups salted water, add rice, reduce heat to low, cover, simmer 18 minutes.

2. 2

   Pat pork belly dry. Heat a large skillet over medium-high until very hot, about 2 minutes.

3. 3

   Add pork to dry skillet skin-side down. Don't move it—let it sear 8–10 minutes until skin is golden and crispy.

4. 4

   Flip pork, cook 4–5 minutes more until meat is cooked through and edges are dark. Transfer to a plate.

5. 5

   Make salsa: combine tomatoes, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl.

6. 6

   Fluff rice with a fork. Serve pork over rice, salsa on the side. Drizzle extra salt and pepper on the pork.

Tools you’ll need

• 12-inch cast iron skillet or heavy stainless steel pan
• medium saucepan with lid
• cutting board and knife
• fork for fluffing rice
• small bowl

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