Ingredients with Measurements:
- 1 lb pork belly, skin on
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 1 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp salt
- 1/2 cup carrots, julienned
- 1/2 cup daikon radish, julienned
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot with lid
- Baking sheet
- Cooling rack
- Medium saucepan
- Mandoline or sharp knife
Step-by-step instructions:
1. Preheat oven to 425°F.
2. Rinse pork belly and pat dry. Score the skin with a sharp knife, making shallow cuts about 1/4 inch apart.
3. In a large pot, combine rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes, or until rice is tender and water is absorbed.
4. In a small bowl, whisk together soy sauce, oyster sauce, and brown sugar.
5. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, and cook for 1-2 minutes, or until fragrant.
6. Add pork belly to the skillet, skin side down. Cook for 5-7 minutes, or until skin is crispy and golden brown.
7. Flip pork belly over and brush the soy sauce mixture over the meat. Transfer the pork belly to a baking sheet fitted with a cooling rack.
8. Roast pork belly in the oven for 20-25 minutes, or until the internal temperature reaches 145°F.
9. While the pork is roasting, make the pickled vegetables. In a medium saucepan, combine rice vinegar, sugar, water, and salt. Bring to a boil, then remove from heat and let cool.
10. Use a mandoline or sharp knife to julienne the carrots and daikon radish. Place them in a bowl and pour the cooled pickling liquid over them.
11. To serve, slice the pork belly into bite-sized pieces and serve over the cooked rice. Top with pickled vegetables and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 425°F
Internal temperature of pork belly: 145°F
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 670
Fat: 38g
Carbohydrates: 57g
Protein: 24g
Sodium: 1,600mg
Sugar: 26g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork loin.
- Jasmine rice can be substituted with any type of rice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Daikon radish can be substituted with regular radish or cucumber.
Variations:
- Add sliced scallions or chopped peanuts for extra flavor and texture.
- Use different types of pickled vegetables, such as pickled onions or pickled jalapenos.
- Serve with a side of steamed bok choy or sautéed green beans.
Tips and tricks:
- Make sure to pat the pork belly dry before cooking to ensure a crispy skin.
- Use a meat thermometer to check the internal temperature of the pork.
- Let the pickled vegetables sit for at least 30 minutes before serving to allow the flavors to develop.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork and rice in a microwave-safe dish and microwave for 1-2 minutes, or until heated through. Serve with the pickled vegetables.
Presentation ideas:
Serve the pork belly and rice in individual bowls, topped with the pickled vegetables and cilantro. Garnish with sliced scallions or chopped peanuts.
Garnishes:
- Chopped cilantro
- Sliced scallions
- Chopped peanuts
Pairings:
- Thai iced tea
- Beer, such as a lager or pilsner
- White wine, such as a Riesling or Sauvignon Blanc
Suggested side dishes:
- Steamed bok choy
- Sautéed green beans
- Stir-fried vegetables
Troubleshooting advice:
- If the pork skin is not crispy enough, broil it for 1-2 minutes at the end of cooking.
- If the pickling liquid is too sweet or too sour, adjust the amount of sugar or vinegar accordingly.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Khao Mu Krob with Pickled Vegetables is a traditional Thai dish that is often served as street food. The pork belly is first boiled, then roasted until crispy, and served over rice with pickled vegetables.
Flavor profiles:
This dish is savory, sweet, and tangy. The pork belly is rich and fatty, while the pickled vegetables add a refreshing crunch and acidity.
Serving suggestions:
Serve this dish as a main course for lunch or dinner. It is also great for a casual gathering or potluck.
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Region: Thai