Savory Pork Belly Rice Bowl: A Hearty One-Dish Meal
How to Make Delicious Pork Belly Rice Bowl at Home
Get ready for a deeply satisfying one-bowl meal! This recipe for Pork Belly Rice Bowl is sure to become a favorite. We’ll guide you through creating a delicious dish featuring tender, flavorful pork belly coated in a savory-sweet sauce, served over fluffy rice. Perfect for a quick lunch or an impressive dinner!
Main Ingredients- 1 slab Pork Belly (approx. 200-250g)
- 1 bowl Warm Cooked Rice (210g)
- 10 Fresh Perilla Leaves
- 1 Egg
Special Sauce- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (for gloss and sweetness!)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Mirin (for removing any pork odor)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (for gloss and sweetness!)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Mirin (for removing any pork odor)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water and pat them dry. Trim the tough stem ends with a knife. Stack the leaves, roll them up tightly, and thinly slice them into ribbons. This julienned style ensures a pleasant texture when mixed with the rice.
Step 2
The secret to a delicious Pork Belly Rice Bowl lies in this special sauce! In a bowl, combine 1 Tbsp sugar, 1 Tbsp corn syrup, 1 Tbsp gochugaru, 1/2 Tbsp gochujang, 1/2 Tbsp doenjang, 1 Tbsp mirin, 1 Tbsp soy sauce, and 1 Tbsp minced garlic. Stir well with a spoon until everything is evenly mixed. If the sauce seems too thick, you can add a tiny splash of mirin or water. Ensure all ingredients are fully incorporated for the best flavor.
Step 3
Now it’s time to cook the pork belly. Preheat your pan over medium-low heat. Place the pork belly slices in the preheated pan, ideally with minimal seasoning at this stage. Once the pork belly begins to cook and render some fat, generously brush the prepared sauce all over it using a pastry brush. Cooking over medium-low heat, rather than high heat, helps the sauce caramelize beautifully without burning.
Step 4
When the bottom side of the pork belly turns golden brown and looks appetizing, flip the slices over. Apply the remaining sauce evenly to the other side. Ensuring the sauce coats both sides well will deepen the flavor profile.
Step 5
Continue to cook the pork belly over low heat, allowing the sauce to reduce and thicken, like a gentle braise. The goal is to achieve a slightly crispy exterior while keeping the inside tender and juicy. Once cooked, cut the pork belly into bite-sized pieces for easy eating and topping.
Step 6
Spoon the warm rice into a serving bowl. Generously top the rice with the delicious, saucy pork belly. For an extra touch of richness and flavor, top with a perfectly fried sunny-side-up egg. Breaking the runny yolk and mixing it with the rice and pork belly is pure bliss! The thinly sliced perilla leaves add a refreshing aroma and finish to this delightful meal. Enjoy!
