Crispy Pork Rice Bowl

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
  1. 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.
  2. 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.



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