Pork Belly Rice Bowl

Makes 2 large servings.

Pork Belly:

  • 1 lb Pork Belly in thick long slices

  • 1 tsp salt

  • 1 tsp brown sugar

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1/2 tsp white pepper

  • Avocado oil


  • 1 Cup Rice - Sushi/Medium Grain works best

  • Carrots

  • Cucumbers

  • Green Onions

  • Micro Cilantro

  • Sesame Seeds

  • Furikake Seasoning

  • Cooked Sunny Side Up Eggs (2)

  • Spicy Mayo* (homemade)


  1. Prepare your rice, I like to put mine in the instant pot so that it is ready when I need it.

  2. Dry your 1 lb Pork Belly and rub with avocado oil. Mix the spices and coat the pieces in 1 tsp salt, 1 tsp brown sugar, 1 tsp paprika, 1 tsp garlic powder, and 1/2 tsp white pepper. Cook in an air fryer at 400 degrees for about 20 minutes, internal temp should go to 185-190 degrees F.

  3. Cut your cucumbers and carrots and lightly coat in a tiny bit of salt and sesame oil.

  4. Assemble the bowls and top with a cooked egg and spicy mayo.


*I use Kewpie Mayo mixed with Sriracha in 2:1 ratio. I add a dollop of sesame oil and soy sauce to it and mix.