Thai Braised Red Pork over Rice

Ingredients

• 1 lb pork belly with skin, cut into 1.5-inch cubes
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1.5 tablespoons rock sugar or regular sugar
• 2 whole whole star anise
• 4 slices fresh ginger, sliced into coins
• 4 whole garlic cloves
• 1.5 cups water
• 1 cup jasmine rice, uncooked
• 1.5 cups water for rice
• ¼ cup fried shallots
• ¼ cup fresh cilantro leaves
• 2 whole soft-boiled eggs, halved
• ½ whole cucumber, sliced

Instructions

1. 1

   Cut 1 lb of pork belly into 1.5-inch cubes, keeping the skin attached to each piece — this ensures tender, succulent meat with crispy edges. Pat the pieces dry with paper towels so they'll sear properly instead of steam.

2. 2

   Smash 4 unpeeled garlic cloves gently with the side of a knife to loosen the skin and increase flavor extraction during braising. Slice a 2-inch piece of fresh ginger into 1/4-inch coins (no need to peel it).

3. 3

   Measure out 3 tablespoons low-sodium soy sauce, 1 tablespoon dark soy sauce, and 1 tablespoon oyster sauce into a small bowl. Have 1.5 tablespoons rock sugar or regular sugar, 2 whole star anise, and 1.5 cups water ready.

4. 4

   Set a 12-inch heavy-bottomed pot or Dutch oven over medium-high heat and let it preheat for 1 minute. Working in batches to avoid crowding, lay the pork belly pieces skin-side down in the pot. Sear for 3-4 minutes without moving them — you want a deep golden crust to develop on the skin for color and flavor.

5. 5

   Flip each piece and sear the sides for 2-3 minutes until light brown. Transfer all the browned pork to a plate. You'll see rendered fat in the pot — this is exactly what you want.

6. 6

   Add the smashed garlic cloves and ginger coins to the same pot. Stir constantly for 30 seconds until fragrant — you should smell the garlic and ginger immediately. This releases their aromatic oils into the fat.

7. 7

   Pour in the 3 tablespoons low-sodium soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, and 1.5 tablespoons sugar. Stir until the sugar dissolves completely, then add 1.5 cups water and both star anise. Bring to a boil over medium-high heat — watch for large, rolling bubbles breaking the surface.

8. 8

   Return the seared pork to the pot, skin-side up. The liquid should partially submerge the meat. Reduce heat to low, cover with a lid, and simmer gently for 35-40 minutes. The meat is done when fork-tender and easily pierced — the skin should still hold its shape but the flesh should shred effortlessly. If you prefer extra tender meat, go closer to 40 minutes.

9. 9

   While the pork braises, cook your jasmine rice. In a separate pot, add 1 cup jasmine rice and 1.5 cups water. Bring to a boil over medium-high heat, then cover, reduce to low, and cook for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let rest covered for 5 minutes — this finishes cooking with residual heat and fluffs the grains.

10. 10

    Once the pork is tender, uncover the pot and increase heat to medium-high. Simmer uncovered for 5-8 minutes to reduce the braising liquid slightly — it should thicken and become glossy, coating the back of a spoon. This concentrates the flavors and creates a light glaze.

11. 11

    Divide the cooked jasmine rice between two bowls, fluffing gently with a fork as you portion. Slice a cucumber in half lengthwise, then slice into thin half-moons. Peel 2 soft-boiled eggs and halve them carefully (the yolk should still be runny or jammy).

12. 12

    Spoon the braised pork and its glossy sauce over the rice. Arrange the cucumber slices and soft-boiled egg halves on the side of each bowl. Scatter 0.25 cup total fried shallots over the top and finish with fresh cilantro leaves. Serve immediately while the rice is warm and the pork is still hot.

Tools you’ll need

• 12-inch heavy-bottomed pot or Dutch oven with lid
• medium saucepan with lid
• paper towels
• chef's knife
• cutting board
• small mixing bowl
• wooden spoon or silicone spatula
• serving bowls
• fork

More recipes like this

• 

  Crispy Chicken Chalugas with Quick Lime Crema

  45 min

• 

  Southern Quick-Pickled Green Tomatoes

  50 min

• 

  Burritos de Carne Asada

  25 min

• 

  Crispy Seafood Batagor with Peanut Sauce

  30 min