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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I didn't use paper towels to absorb the excess liquid on the pork pieces the first time I made this dish. Trust me! You will be glad you drained off the liquid when you put the meat pieces into the hot skillet! The pop, sizzle, and spatter were ridiculous! After that, I bought a set of splatter guards. I used a 12-inch skillet, so the 13-inch guard is perfect for it.
Gochujang may not be in your pantry. My brother, who lives in California raves about this Korean chili paste. He sent me some to use in sauces and just a little bit adds a little zip to this sauce. If you like spicy, you might want to add more gochujang.
Pork Belly
You can find pork belly that has already been cut into strips at some stores. This pork belly came in a slab. Cut it into 1/2-inch slices. Then, cut the slices into three pieces.
Pork Belly Ingredients:
- 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
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.
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
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
Mix the minced ginger, gochujang, honey, brown sugar, soy sauce, and lemon zest in a bowl. Set to the side.
Fry The Pork Crispy
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.
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!
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.
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Recipe
Pork Belly With Rice
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.
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!
