Grilled Pork Belly Rice Bowl
A quick and satisfying bowl of grilled pork belly over rice, topped with fresh bean sprouts, microgreens, peanuts, and a tangy fish sauce dressing. Perfect for a weeknight dinner with bold Vietnamese-inspired flavors.
- Total time
- 35 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 1 lb pork belly
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 cloves garlic
- 2 cups cooked rice
- 1 cup bean sprouts
- 1 cup microgreens
- ¼ cup peanuts
Instructions
- 1
Slice the 1 lb pork belly into 1/4-inch thick pieces. In a bowl, mix 3 tbsp fish sauce, 2 tbsp brown sugar, and 2 minced garlic cloves. Add pork and marinate for 15 minutes.
- 2
Heat a grill pan or skillet over medium-high heat. Cook the pork in a single layer, about 3-4 minutes per side, until charred and caramelized. Work in batches if needed to avoid crowding.
- 3
While pork cooks, divide the 2 cups cooked rice between two bowls. Top with 1 cup bean sprouts and 1 cup microgreens.
- 4
Once pork is done, slice it into bite-sized strips and arrange over the rice bowls.
- 5
Garnish with 1/4 cup chopped peanuts and optional sliced red chili or green onions. Drizzle with extra fish sauce or a squeeze of lime if desired.
- 6
Serve immediately, mixing everything together so the dressing coats the rice and toppings.
Tools you’ll need
- Grill pan or skillet
- Mixing bowl
- Knife
- Cutting board
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