Slow Braised Pork Belly Rice Bowl – Tender, Juicy & Packed with Flavor
Course: Meat RecipesCuisine: Fusion CuisineDifficulty: EasyThis recipe uses a gentle 5-hour roast, followed by a fragrant red wine and dark soy glaze, served over fluffy basmati rice with pickled kale and fennel. Perfect for a cozy night in, this dish blends sweet, savory, and umami flavors with the relaxing sounds of home cooking.
Ingredients
- For the pork belly:
700g pork belly joint
3 tsp muscovado sugar
1 tsp Chinese five spice
3 garlic cloves, peeled and crushed
30g butter
1 shallot, peeled and halved
1 sprig thyme
Sea salt flakes
- For the rice:
110g basmati rice
220ml water
- For serving:
300g cooked pork belly, cut into cubes
2 shallots, peeled and sliced
50ml red wine
3 tsp dark soy sauce
Ground black pepper
Rapeseed oil
Pickled kale and fennel
Parsley, finely chopped, for garnish
Directions
- Marinate: Rub the pork belly with sugar, five spice, garlic, thyme, and salt. Wrap tightly in cling film, place in an airtight bag, and refrigerate for 48 hours.
- Slow roast: Preheat oven to 120°C (fan). Place the pork belly in an ovenproof sauté pan with the halved shallot and butter. Cover with a lid and roast for 5 hours.
- Chill: Remove from the oven, cool, wrap in baking paper and cling film, and refrigerate for 24 hours to firm up.
- Prepare pork belly cubes: Trim excess fat, cut into cubes.
- Cook rice: Rinse rice. Boil with 2 parts water to 1 part rice. Once boiling, cover, reduce heat, and simmer for 20 minutes.
- Pan-fry pork belly: Heat oil in a frying pan. Cook sliced shallots until tender. Add pork belly cubes and fry slowly until golden and crispy, rendering the fat.
- Deglaze & season: Add red wine, stir to deglaze, and reduce by half. Stir in dark soy sauce, cook until sauce thickens. Season with pepper.
- Serve: Spoon rice into bowls, top with pork belly and sauce. Add pickled kale and fennel, and garnish with parsley. Enjoy.
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