Crispy Pork Belly Rice Bowls

Tender slow-roasted pork belly gets a blistered crackling finish, then meets fluffy rice, crisp pickles, bok choy, and sharp soy-lime dressing.

220 min

6 servings

Rice bowls topped with sliced crispy pork belly, pickled cucumber and carrots, bok choy, and scallions.

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

Equipment

Rimmed roasting pan · Wire rack · Instant-read thermometer · Sharp chef's knife · Medium saucepan · Wide lidded pan

Dry overnight

Score the pork, then refrigerate it uncovered on a rack overnight for drier skin and more even blistering.

Watch the finish

Stay at the oven during the 500 F finish; rotate the pan and broil only pale spots so the crackling does not burn.

Dry and slow-roast

01. Dry the pork thoroughly and score the skin at 1/2-inch intervals, stopping before the meat. Overnight uncovered refrigeration gives the most reliable dry surface.

02. Rub 1 1/2 tsp salt into the skin and begin roasting level on a rack at 325 F so rendered fat drains away.

03. Roast for 135 minutes. Look for 190 F meat that yields easily to a skewer, then blot the skin dry.

Prepare the bowl toppings

04. Pickle the cucumber and carrots for at least 20 minutes; drain them so their brine does not soak the rice.

05. Simmer the rice covered for 15 minutes and rest it off heat for 10 minutes so the grains finish steaming before fluffing.

06. Whisk soy sauce, lime juice, honey, ginger, and 2 tsp sesame oil until the honey fully dissolves.

07. Steam the bok choy for 4 to 5 minutes, just until its stems yield and its leaves stay bright green.

Make the crackling

08. Finish the pork at 500 F for 8 to 12 minutes, rotating as the skin bubbles. Broil only stubborn pale areas for 1 to 3 minutes and pull the pork before the blisters blacken.

09. Rest uncovered for 10 minutes, then slice skin side down between score lines so the crackling stays intact.

Assemble and serve

10. Layer rice, pork, drained pickles, and bok choy in bowls. Spoon the bright soy-lime dressing around the pork and finish with scallions just before serving.