Fresh yet hearty, these bowls make a satisfying supper for late summer into early fall.
Crispy Pork Rice Bowl
Makes 4 Servings
- ½ cup firmly packed light brown sugar
- 6 cups plus 1 tablespoon water, divided
- 1½ pounds skinless pork belly, sliced crosswise into ¼-inch-thick pieces
- 1 small red onion, thinly sliced (about 1 cup) and divided
- 4 cloves garlic, thinly sliced
- 1½ tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1 teaspoon Creole seasoning
- 1½ teaspoons kosher salt
- 2 cups long-grain rice
- 1 cup thinly sliced seeded halved cucumber
- ½ cup thinly sliced green onion
- ½ cup packed fresh mint leaves
- ½ cup packed fresh cilantro leaves
- ½ cup chopped roasted salted peanuts
- In a medium skillet, heat brown sugar and 1 tablespoon water over medium heat, stirring occasionally, until sugar is melted and resembles caramel, about 2 minutes. Add pork, 2 cups water, three-fourths of red onion, garlic, fish sauce, soy sauce, pepper, and Creole seasoning, stirring until combined. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, until most of liquid is evaporated, pork is crispy, and sauce coats pork, 45 minutes to 1 hour. Remove pork using a slotted spoon, letting excess fat drip off.
- In a medium saucepan, bring salt and remaining 4 cups water to a boil over high heat. Stir in rice, and return mixture to a boil. Reduce heat to medium, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with a fork. Arrange rice and pork in serving bowls. Top with cucumber, green onion, mint, cilantro, peanuts, and remaining red onion.