Crisp Skin Pork Belly Rice Bowls Pickled Vegetables

Crisp-Skin Pork Belly Rice Bowls with Pickled Vegetables

Name: Crisp-Skin Pork Belly Rice Bowls with Pickled Vegetables
Yield: 6 Servings
Ingredients: 2 medium carrots, peeled and shredded on the large holes of a box grater; 8 ounces green cabbage, cored and thinly sliced (4 cups); 1 cup unseasoned rice vinegar; 1/4 cup white sugar; Kosher salt; 1 tablespoon fish sauce; Kosher salt and ground black pepper; 1 2-pound piece skin-on pork belly or skin-on boneless pork shoulder; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons chili-garlic sauce; 1 1/2 tablespoons oyster sauce; 1 1/2 tablespoons lime juice; 1 1/2 tablespoons unseasoned rice vinegar; 1 tablespoon white sugar; 1 medium garlic clove, finely grated; Ground black pepper; 3 cups jasmine rice, rinsed and drained; 1 cup salted roasted peanuts, chopped; 1 cup lightly packed fresh cilantro, roughly chopped; Lime wedges, to serve

Adapted By Courtney Hill

6 Servings

4½ hours 1 hour active

Free

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Tender, succulent pork with deliciously crisp skin is the star of these rice bowls. They’re our re-creation of a dish we enjoyed in Paris at Khantine, a casual eatery that serves Khmer-inspired fare. There, chef Simon Octobre employs a two-day process to prepare the restaurant’s simmered, salted, then deep-fried pork belly that ends up both exceedingly tender and golden-brown crisp. Our faster, simpler version uses a hands-off roasting method that does the bulk of the cooking in a moderately low oven, then increases the heat to brown and crisp the skin. It’s important to purchase skin-on pork belly; skin-on boneless shoulder works well, too. In the supermarket meat case, these cuts often are skinless, so you may need to ask the butcher or order ahead. These rice bowls involve multiple components, but all are easy to make. The pickled vegetables can be prepared up to five days ahead and refrigerated; the sauce can be mixed a couple days ahead and refrigerated.

6

Servings

Tip

Don’t rub the fish sauce mixture onto the skin of the pork. In order to brown and crisp properly, the skin needs to be completely dry. For that reason, we even pat it dry with paper towels before sliding the pork into the oven.

4½ hours

1 hour active

2 medium carrots, peeled and shredded on the large holes of a box grater

8 ounces green cabbage, cored and thinly sliced (4 cups)

1 cup unseasoned rice vinegar

1/4 cup white sugar

Kosher salt

1 tablespoon fish sauce

Kosher salt and ground black pepper

1 2-pound piece skin-on pork belly or skin-on boneless pork shoulder

2 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons chili-garlic sauce

1 1/2 tablespoons oyster sauce

1 1/2 tablespoons lime juice

1 1/2 tablespoons unseasoned rice vinegar

1 tablespoon white sugar

1 medium garlic clove, finely grated

Ground black pepper

3 cups jasmine rice, rinsed and drained

1 cup salted roasted peanuts, chopped

1 cup lightly packed fresh cilantro, roughly chopped

Lime wedges, to serve

For the Pickled Vegetables:

2

medium carrots, peeled and shredded on the large holes of a box grater
8

ounces green cabbage, cored and thinly sliced (4 cups)
1

cup unseasoned rice vinegar
¼

cup white sugar
Kosher salt

For the Pork:

1

tablespoon fish sauce
Kosher salt and ground black pepper
1

2-pound piece skin-on pork belly or skin-on boneless pork shoulder

For the Sauce:

2

tablespoons fish sauce
2

tablespoons soy sauce
2

tablespoons chili-garlic sauce
1½

tablespoons oyster sauce
1½

tablespoons lime juice
1½

tablespoons unseasoned rice vinegar
1

tablespoon white sugar
1

medium garlic clove, finely grated
Ground black pepper

For the rice and garnishes:

3

cups jasmine rice, rinsed and drained
1

cup salted roasted peanuts, chopped
1

cup lightly packed fresh cilantro, roughly chopped
Lime wedges, to serve

Directions

01

To make the pickled vegetables, in a medium heatproof bowl, combine the carrots and cabbage. In a small saucepan, combine 1½ cups water, the vinegar, sugar and 1 teaspoon salt. Bring to a boil over medium-high, whisking, then immediately pour the mixture over the vegetables. Toss, then cover and let stand at room temperature while you prepare the other components or cool and refrigerate for up to 5 days.
02

To prepare the pork, heat the oven to 325°F with a rack in the middle position. In a small bowl, stir together 1 tablespoon fish sauce and 1½ teaspoons each salt and pepper. Place the pork skin side down in a 9-by-13-inch baking dish. Rub the fish sauce mixture all over the pork, avoiding the skin. Turn the pork skin side up and, using a sharp metal skewer or paring knife, puncture holes in the surface of the skin; do not poke all the way through the thickness of the pork. Pat the skin dry. Roast until a skewer inserted horizontally into the meaty part of the pork meets no resistance, about 2 hours if using belly or 3 hours if using shoulder.
03

Remove the pork from the oven; increase to 425°F. When the temperature is reached, return the pork to the oven and roast until golden brown and the skin is blistered and crisp, 45 to 60 minutes.
04

Meanwhile, make the sauce. In a small bowl, combine the fish sauce, the soy sauce, chili-garlic sauce, oyster sauce, lime juice, vinegar, sugar, garlic and ½ teaspoon pepper. Whisk until the sugar dissolves; set aside.
05

When the pork is done, remove it from the oven and let rest in the dish for 20 minutes. Meanwhile, cook the rice. In a large saucepan, combine the rice and 5 cups water. Bring to a simmer over medium-high, then reduce to low, cover and cook, undisturbed, until the rice has absorbed the water, 12 to 15 minutes. Remove from the heat and let stand 10 minutes.
06

While the rice rests, transfer the pork to a cutting board. If using belly, cut it crosswise into slices about ½ inch thick; if using shoulder, cut it into large bite-size chunks or slices (it’s fine if the pieces don’t fully hold together).
07

Using a fork, fluff the rice; divide it evenly among 6 serving bowls. Top with the pork and spoon on about 1½ tablespoons sauce. Top with the peanuts, cilantro and pickled vegetables. Serve with lime wedges and any additional sauce on the side.

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Reviews

Beth R.

June 6, 2023

Terrific meld of textures and flavors for a delish rice bowl!

I found skin on pork belly at a local Asian market (many Asian cultures use skin on pork belly). I used a package of coleslaw vegetables for the pickled veggies. Taste of pickles is similar to Vietnamese pickled daikon and carrots, as well as Filipino achara (made with green papaya). I made the rice in my zojirushi rice cooker, instead of following the stove top instructions for this part of the recipe. We really enjoyed this recipe and will make again. Leftover sauce would work well with grilled chicken.

C P.

April 7, 2024

Is this supposed to follow the Chinese style of roast pork?

Not sure about the flavor as I'm used to the Chinese style-somewhat similar style of cooking method, slight differences. But definitely no flavor on its own, you MUST use the sauce to provide any flavor to this dish, it's ok but not something I'd make again. Also, you definitely need to poke MANY holes into the pork belly skin in order to get that blistering of fat on top-it's not as easy as it reads. I prefer my homey way w/a dash of Five Spice and other seasonings, and the skin needs to be very dry-mine sits overnight in the frig exposed w/the meat side protected.