Say it with me: Sticky. Pork. Belly. Rice. Bowls! I am a total pork belly lover and it doesn’t matter which form it comes in either. Bacon? Yes please! Pancetta? Um yeah! Braised then crisped up and covered in a sticky spicy and sweet sauce? Fork yeah! And that is just what I’ve done here in these sticky pork belly rice bowls.
Sticky pork belly rice bowls make people jealous. Friends get mad that you didn’t invite them over. Co-workers give you a death stare when you take leftovers into work, but you don’t care because you’re happily consuming the most delicious thing in the entire world! I would even go as far to say that this is better than chocolate.
It all starts with a piece of pork belly. Pork belly shopping can be fun. It comes in all sorts of sizes from small rectangular pieces that are just over a pound in weight, all the way to the full belly. It comes with the skin on, little nipples reminding you that you are indeed a carnivore, or the skin removed depending on your use.
For this recipe, opt for a skinless piece that is between 1 1/4 to 1 1/2 pounds for four people. You also want to find a slab that doesn’t have a huge layer of fat on the top. While the fat is definitely delicious, it can create some problems when you’re crisping up, as in it can hold onto moisture which will then spit, sputter and spatter every where.
If you have a pressure cooker, it makes the whole process go a lot quicker, but it’s not necessary. Pork belly needs to be braised in order to be tender. Cooking it along with some stock and aromatics beforehand is not a step to skip. It adds in a layer of flavor as well as making it easier to chew later on.
Sticky pork belly rice bowls are all about that porky goodness, but I couldn’t call it a rice bowl until I added in some veggies. Carrots, mushrooms and some onions are quickly stir fried and accompany this dish along with some fluffy rice making this dish a complete meal. Really, what more could ask for?
I would love to know your thoughts. Leave a comment below or if you make Sticky Pork Belly Rice Bowls take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 1 1/4lb 'rindless' pork belly, cut into bite size pieces*
- 4 cups stock (beef or chicken)
- 3 inch piece of ginger, sliced
- 3 cloves garlic, smashed
- 1 tsp salt
- 1/4 c honey
- 2 tbs dark soy**
- 1 tbs gochujang
- 2 tbs rice wine vinegar
- 2 tbs peanut oil
- 4 large carrots, peeled and cut into 'matchsticks'
- 1 small onion, sliced
- 4oz shiitakes mushroom caps, sliced
- 1 1/2 tbs peanut oil
- 4 servings of cooked rice, preferably jasmine
- Add the pork belly, 4 cups of stock, ginger, garlic and salt to a pressure cooker and cook at 12-15 lbs of pressure for 30 minutes, or use the "beef/bean" setting for the same amount of time. (If you don't have a pressure cooker, add the above into a large dutch oven, or other heavy bottomed pot, bring to a boil, reduce to a simmer and cook for 1 to 2 hours, stirring often. You want the pork to be tender.)
- While the pork is cooking, work on the veggies.
- Heat 1/2 tbs of peanut oil in a wok over high heat.
- Quickly stir fry the onions until just tender. It should only take about 60 seconds, moving them constantly so they don't brown or burn. Remove to a plate.
- Heat another 1/2 tbs of peanut oil and cook the carrots until just crisp/tender, stirring often. Remove to a plate
- Finally, heat the remaining 1/2 tbs of peanut oil and cook the mushrooms in a single layer until browned, giving a stir and browning the other side. Remove to a plate with the rest of the veggies.
- In a small bowl, carefully whisk together the honey, gochujang, dark soy and rice wine vinegar and set aside.
- Once the pork is done, remove from the liquid with a slotted spoon to paper towels. You want to soak up any excess liquid.
- Heat 2 tbs peanut oil over medium high heat in a wok.
- Once hot, add the pork pieces and stir occasionally until browned and crispy. BE CAREFUL! The pork belly might 'spit and sputter' as it's being stirred.
- Remove the pork belly from the oil and drain any excess oil.
- Return the wok to the heat and add the pork belly back to it along with the sauce.
- Toss the pork belly with the glaze and stir often until the the pork is thoroughly coated in the glaze and it has reduced to just a few tablespoons. It will be super thick and incredibly sticky. Again, BE CAREFUL! There is super hot 'sugar' in this glaze and getting even a drop on your skin could cause a serious burn.
- Remove from the heat and assemble the rice bowls.
- Divided the rice and then the veggies evenly among four bowls.
- Top with the pork and any remaining glaze.
- A few thinly sliced scallions on top and your good to go!
- *Rindless pork belly does not have the skin. If you can't find it, the skin is easily removed with a sharp knife.
- **Dark soy is different from regular soy. It's thicker and has contains less salt. If you can't find it, you can use regular soy, just reduce the amount to 1 tbs. The flavor will differ slightly.