Target: 6 × 4 inches · landscape

Crispy Pork Belly Rice Bowls

220 min · 6 servings

Ingredients

□ 2 1/2 lb skin-on boneless pork belly slab

□ 2 1/2 tsp kosher salt, divided

□ 1 English cucumber, thinly sliced

□ 2 medium carrots, cut into thin matchsticks

□ 1/3 cup rice vinegar

□ 2 tbsp granulated sugar

□ 1/2 cup water

□ 2 cups jasmine rice, rinsed

□ 2 1/2 cups water

□ 1 1/2 lb baby bok choy, halved lengthwise

□ 1 tbsp toasted sesame oil, divided

□ 3 tbsp low-sodium soy sauce

□ 3 tbsp fresh lime juice

□ 1 tbsp honey

□ 1 tsp finely grated fresh ginger

□ 3 scallions, thinly sliced

1. Dry and score pork skin without cutting meat. Salt, rack skin side up, and begin roasting at 325 F.

2. Roast pork 135 minutes to 190 F and tender. Pickle cucumber and carrots at least 20 minutes.

3. Cook and rest jasmine rice. Whisk soy sauce, lime, honey, ginger, and 2 tsp sesame oil.

4. Steam bok choy. Roast pork at 500 F for 8–12 minutes, broiling briefly only if needed for even crackling.

5. Rest pork uncovered, slice skin side down, and serve over rice with vegetables, dressing, and scallions.

Cook’s note: Keep the skin dry and watch constantly during the high-heat finish; crackling can scorch quickly.