JOIN! 12 Weeks for $1

Crisp-Skin Pork Belly Rice Bowls with Pickled Vegetables

6 Servings

4½ hours 1 hour active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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

For the Pickled Vegetables:

  • 2

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


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

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.