How To Make A Delicious Pork Belly With Rice Dish

How To Make A Delicious Pork Belly With Rice Dish

This is the second time I’ve made this crispy pork belly with rice dish.  The family loves this recipe!    The kids have been asking me to make this again for a while. The first time, Dave and I agreed that we felt it could use more sauce.  So, this pork belly recipe includes double the sauce.

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Pork Belly 

Print Recipe ◄

Place the pork belly pieces in a large stockpot.  Add the chicken stock, ginger, garlic, rice vinegar, and white sugar to the pot.

How To Make A Delicious Pork Belly With Rice Dish
Cover and simmer for 2 hours.

Bring the broth up to a boil.  Then, place a lid on the pan, turn it down to low, and simmer for two hours.

How To Make A Delicious Pork Belly With Rice Dish
Drain on paper towels

Remove the pot from the heat.  Then, remove the pork belly to a folded paper towel on a cutting board. Use another paper towel between layers and drain the excess liquid on the paper towels.  Place another towel on the top and press lightly.

 
 

Cut The Pork Strips

Then, cut the pork strips into bite-sized pieces.  It is so tender, you can probably cut this with a butter knife!
(You can save the broth for a Chinese noodle soup if you like.)
 
Before you start browning the pork, start your rice.  The first time I made this, I used 1 cup of rice and 2 cups of water.  This time, I doubled that.  There ended up being a little rice leftover, but not much!  FYI - all of the pork and sauce disappeared!
 

 

Sauce Directions

How To Make A Delicious Pork Belly With Rice Dish
Ingredients for sauce

Mix the minced ginger, gochujang, honey, brown sugar, soy sauce, and lemon zest in a bowl.  Set to the side.

How To Make A Delicious Pork Belly With Rice Dish
Mix the ingredients

Fry The Pork Crispy

 
Add about a tablespoon of olive oil to a frying pan and heat to medium-high to high.  Add the pork pieces.  (I fried half of the pork pieces at a time in this 12-inch skillet.) 
Start laying the pork pieces in the middle of the skillet.  Then, lay the rest of the pieces in a spiral fashion.  By the time you have the outer spiral of pork pieces added, those in the center will be close to a golden brown.  As I laid these in the pan, I held the spatter guard in one hand to control the spatter.
How To Make A Delicious Pork Belly With Rice Dish
Cut into bite-size pieces

Season with salt and pepper.  Fry the pieces until the pork is golden brown.  Add a little more olive oil as needed.

How To Make A Delicious Pork Belly With Rice Dish
Starting in the center of the pan, place the pieces of pork in a spiral fashion.
Tips:
Add the pork pieces in batches if your skillet isn't big enough! If you add too much meat at once, you'll end up boiling the meat instead of frying it.  Don't overcrowd the pan!

 
How To Make A Delicious Pork Belly With Rice Dish
Use a splatter screen!

After all of the pork is golden brown, pour the sauce over the pork in the pan and cook until the sauce is dark and thickened.  Remove the pan from the heat.

How To Make A Delicious Pork Belly With Rice Dish
Fry until golden brown on both sides.
Serve over warm cooked rice and garnish with sliced green onions.
 

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How To Make A Delicious Pork Belly With Rice Dish
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MiloTree
MiloTree
Recipe
How To Make A Delicious Pork Belly With Rice Dish
Yield: 4 - 6 Servings

Pork Belly With Rice

Cook Time: 2 hours 3 seconds
Total Time: 2 hours 3 seconds

Ingredients

Pork Belly

  • 2-1/2 pounds pork belly slices - Cut each piece into 3-inch pieces
  • 4 cups chicken broth
  • 1 piece of fresh ginger (thumb-sized)  peeled and finely chopped
  • 3  garlic cloves - (peel and cut in half)
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon white sugar

Sauce Ingredients

  • 2 Tablespoons olive oil (more if needed)
  • Salt and Pepper
  • 2 Thumb-size pieces of fresh Ginger - peeled and minced
  • 1 teaspoon Gochujang
  • 4 Tablespoons Honey
  • 4 Tablespoons Brown Sugar
  • 6 Tablespoons Soy Sauce
  • 2 teaspoons lemon zest

Instructions

Pork Belly Directions:

Place the pork belly pieces in a large stockpot.  Add the chicken stock, ginger, garlic, rice vinegar, and white sugar to the pot.

Bring the broth up to a boil.  Then, place a lid on the pan, turn it down to low, and simmer for two hours.

Then, cut the pork strips into bite-sized pieces.  It is so tender, you can probably cut this with a butter knife!
Before you start browning the pork, start your rice.  The first time I made this, I used 1 cup of rice and 2 cups of water.  This time, I doubled that.  There ended up being a little leftover, but not much!

Sauce Directions

Mix the minced ginger, the gochujang, honey, brown sugar, soy sauce, and lemon zest in a bowl.  Set to the side.

Fry The Pork Crispy

Add about a tablespoon of olive oil to a frying pan and heat to medium-high to high.  Add the pork pieces.  (I fried half of the pork pieces at a time in this 12-inch skillet.) 

Start laying the pork pieces in the middle of the skillet.  Then, lay the rest of the pieces in a spiral fashion.  By the time you have the outer spiral of pork pieces added, those in the center will be close to a golden brown. As I laid these in the pan, I held the spatter guard in one hand to control the spatter.

Season with salt and pepper.  Fry the pieces until the pork is golden brown.  Add a little more olive oil as needed.

After all of the pork is golden brown, pour the sauce over the pork in the pan and cook until the sauce is dark and thickened.  Remove the pan from the heat.

Serve over warm cooked rice and garnish with sliced green onions.

Notes

Don't overcrowd the skillet when browning the pork!

 

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