Pork Belly Rice Bowl
Pork Belly Rice Bowl
Makes 2 large servings.
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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
Toppings:
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)
INSTRUCTIONS
INSTRUCTIONS
Prepare your rice, I like to put mine in the instant pot so that it is ready when I need it.
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.
Cut your cucumbers and carrots and lightly coat in a tiny bit of salt and sesame oil.
Assemble the bowls and top with a cooked egg and spicy mayo.
NOTES
NOTES
*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.
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