Pork belly and rice is a comforting one-pot meal of tender, richly seasoned pork cooked with fragrant rice. Browning the pork first builds deep flavor, while simmering everything together lets the grains absorb its savory juices; a little acidity and fresh garnish keep the finished dish balanced.
Ingredients
- 1½ pounds (680 g) skinless pork belly, cut into ¾-inch cubes
- 1½ cups (300 g) jasmine rice
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- ¼ teaspoon ground black pepper
- 2 cups (475 ml) low-sodium chicken broth, plus a little more if needed
- 2 scallions, thinly sliced
- 1 teaspoon rice vinegar or lime juice, to finish
- Sesame seeds, optional, for serving
Instructions
- Rinse the rice. Put the jasmine rice in a bowl, cover with cool water, and swish it gently. Drain and repeat two or three times, until the water is less cloudy. Set the rice aside in a strainer to drain while you prepare the pork.
- Brown the pork. Pat the pork belly dry with paper towels. Heat the oil in a heavy, lidded pot or Dutch oven over medium heat. Add the pork in a single layer, working in batches if needed, and brown for 8–10 minutes, turning the pieces occasionally. The goal is golden sides and some rendered fat, not fully cooked pork. If there is more than about 1 tablespoon of fat in the pot, carefully spoon off the excess.
- Cook the aromatics. Add the onion to the pot and cook for 3–4 minutes, stirring and scraping up browned bits. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Avoid letting the garlic turn dark, which can make it bitter.
- Season the pork. Stir in the soy sauce, oyster sauce, brown sugar, and black pepper. Cook for 30 seconds to coat the pork. Pour in the chicken broth and bring it to a gentle boil, scraping the bottom of the pot so any browned flavor dissolves into the liquid.
- Simmer until tender. Lower the heat, cover the pot, and simmer gently for 25–35 minutes. Stir once or twice. The pork should be tender when pierced with a fork but should still hold its shape. If the liquid boils hard, reduce the heat; a vigorous boil can make the pork tough and evaporate too much broth.
- Add the rice. Stir in the drained rice, distributing it evenly among the pork pieces. Bring the liquid back to a gentle simmer, cover tightly, and cook on low for 15 minutes. Keep the lid closed so steam stays in the pot. Check that the rice is tender and the liquid has been absorbed; if it is still firm, add 2–3 tablespoons hot broth or water, cover, and cook for another 3–5 minutes.
- Rest and finish. Turn off the heat and leave the pot covered for 10 minutes. Fluff the rice gently with a fork, folding the pork through without mashing the grains. Stir in the rice vinegar or lime juice and most of the scallions. Taste and adjust seasoning with a little more soy sauce or pepper if needed. Serve hot with the remaining scallions and sesame seeds, if using.
Tips
- Choose the right cut. Skinless pork belly is easiest to cube and eat in this dish. If your belly has skin, remove it before cutting; skin can become chewy rather than tender during this short simmer.
- Control the fat. Pork belly renders a lot as it browns. Pour off excess carefully, leaving enough to cook the onion. Too much fat can leave the rice greasy and prevent the seasoning from tasting balanced.
- Use the right rice and liquid. Jasmine rice works well, but other long-grain white rice can be used; follow the package’s usual liquid needs if its cooking time differs. Brown rice takes much longer and is not a direct swap here.
- Keep food safety in mind. Pork should reach at least 145°F (63°C) with a three-minute rest for safety, though belly is usually more pleasant when simmered until tender. Use a food thermometer to check a thick piece, and don’t rely on color alone.
Serving Suggestions
Serve the pork and rice straight from the pot with a crisp vegetable to cut through the richness. Quick-pickled cucumber, steamed bok choy, sautéed greens, or a simple cabbage slaw all work well. Offer chili crisp or sliced fresh chili at the table for heat, and add extra vinegar or lime for a brighter finish. The recipe is filling on its own, so modest vegetable sides are usually enough.
Variations
For a more aromatic version, add one star anise pod and a small cinnamon stick to the broth, removing both before serving. For gentle heat, add ½ teaspoon red pepper flakes with the garlic. You can also replace up to half the broth with water if you prefer a less intense, less salty flavor; use low-sodium broth because soy and oyster sauces both contribute salt. For a vegetable addition, fold in a cup of sliced mushrooms with the onion, or stir in a handful of baby spinach after the rice rests. Avoid adding large quantities of watery vegetables, which can make the rice soggy.
Storage and Reheating
Refrigerate leftovers promptly in shallow, airtight containers, ideally within two hours of cooking (within one hour if the room is above 90°F/32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Rice needs careful handling: don’t leave it at room temperature, and cool it quickly rather than letting the whole pot sit out. For longer storage, freeze portions in airtight containers for up to 2 months; thaw overnight in the refrigerator for best texture.
Reheat only the portion you plan to eat. Add a tablespoon or two of water or broth, cover, and heat in a saucepan over low heat or in the microwave, stirring partway through, until steaming hot throughout and at least 165°F (74°C). Avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
Can I make pork belly and rice with skin-on pork belly?
It’s better to remove the skin for this recipe. The simmer is not long enough to make skin reliably tender, and it can remain rubbery. Save it for a preparation that cooks the skin separately until crisp or thoroughly tender.
Can I use pork shoulder instead of pork belly?
Yes. Use the same weight, cut into similar cubes, and brown it as directed. Pork shoulder is leaner, so you may need a little extra oil, and the finished dish will be less rich. Simmer until fork-tender; timing can vary with the size of the pieces.
Why is my rice still hard or the bottom scorched?
Hard rice often means the pot lost steam, the heat was too high, or the rice needed a little more liquid. Add a few tablespoons of hot broth or water and cook covered on low. Scorching usually comes from heat that is too high or a thin-bottomed pot; use a heavy pot and keep the simmer gentle.
Can I prepare this in advance?
You can brown and simmer the pork with the seasonings and broth a day ahead, then refrigerate it promptly. Reheat that mixture to a simmer before adding freshly rinsed rice, and cook the rice as directed. This gives the best texture; cooked rice can be stored and reheated, but it may soften.
Can I make this without oyster sauce?
Yes. Replace it with an equal amount of soy sauce, then taste before adding extra salt. For a vegetarian oyster-style substitute, use mushroom stir-fry sauce. The flavor will change slightly, but the dish will still be savory.
How do I know the pork is done?
Check a thick piece with a clean food thermometer: pork should reach at least 145°F (63°C), followed by a three-minute rest. For this braised dish, it is usually simmered longer until easily pierced and tender. Handle raw pork separately from ready-to-eat ingredients and wash hands and utensils after contact.