Crispy pork belly rice bowl

Serves: 4


  • 1 large boneless pork belly
  • Olive oil
  • Salt
  • 1 onion
  • 1 lemon
  • 1/4 cup honey
  • 1/4 cup water
  • 1/4 cup fish sauce
  • 1 tablespoon grated ginger
  • 2 crushed garlic cloves
  • 1 long red chilli thinly sliced
  • 1 tablespoon rice wine vinegar / mirin
  • 2 cups of water, boiled
  • 2 large pak choy roughly chopped


  1. The night before cooking, dry the pork belly fat with paper towel and score with 1cm cuts
  2. Place the pork belly on a plate, uncovered in the fridge overnight to dry out the skin
  3. Preheat oven to 180°C
  4. Coat the pork belly fat in olive oil and salt and place skin down on a baking tray
  5. Cook for 1 hour and 30 minutes
  6. Slice the onion and lemon into 1cm rounds and set aside
  7. To make the sauce, in a saucepan on medium heat mix 1/4 cup honey, 1/4 water and 1/4 cup fish sauce. Cook while stirring until combined
  8. Add 1 tablespoon of grated ginger, 2 crushed garlic cloves and 1 long red chilli. Cook while stirring for a few minutes
  9. Remove from the heat and add 1 tablespoon of rice wine vinegar. Set sauce aside
  10. Once the pork timer is up, take out of the oven and increase the temperature to 220°C
  11. Remove the pork belly from the tray and mop up any pools of oil with paper towel
  12. Arrange lemon and onion slices on the tray to form a bed for the pork and place the pork on top skin side up
  13. Place the tray into the oven for 30 minutes or until the fat has turned crispy undefined
  14. Cook rice
  15. To steam the greens, boil 2 cups of water in a kettle, add chopped pak choy to a heatproof bowl and cover with boiled water. Set a timer for 2 minutes then drain and set aside
  16. Once the pork is done, slice into thick pieces and serve with the rice and steamed greens topped with the chilli sauce

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