Vietnamese Pork Belly Bowl Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, fish sauce, garlic, sugar, and spices to make the marinade.
• STEP 2.Place the pork belly in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.
• STEP 3.Preheat the oven to 375°F (190°C). Remove the pork belly from the marinade and place it on a baking sheet lined with parchment paper.
• STEP 4.Roast the pork belly in the oven for about 45 minutes, or until the skin is crispy and the meat is tender.
• STEP 5.While the pork belly is roasting, prepare the pickled vegetables by combining vinegar, sugar, and salt in a bowl. Add thinly sliced carrots and daikon radish and let them marinate for at least 30 minutes.
• STEP 6.To serve, place a scoop of steamed rice in a bowl. Top it with slices of roasted pork belly, pickled vegetables, fresh herbs like cilantro and mint, and a drizzle of the tangy sauce.
• STEP 7.Enjoy the Vietnamese Pork Belly Bowl immediately, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra crispy skin, you can broil the pork belly for a few minutes after roasting.
• Feel free to customize the pickled vegetables by adding other vegetables like cucumber or red onion.
• You can make the tangy sauce by combining lime juice, fish sauce, sugar, and chili garlic sauce to taste.

Storage and Serving

• Store any leftovers of the Vietnamese Pork Belly Bowl in an airtight container in the refrigerator for up to 3 days.
• When reheating, place the pork belly in a hot skillet to crisp up the skin again.
• Serve the bowl with additional lime wedges and chili garlic sauce for extra flavor.