Leftover Pork Belly and Rice Bowl
A quick and satisfying lunch featuring tender leftover pork belly, served over fluffy rice with a simple, savory sauce and fresh garnishes. Perfect for a midday meal that's easy to prepare and full of flavor.
Ingredients
- •1 cup cooked white rice (leftover or freshly made)
- •4 oz cooked pork belly (leftover, sliced into bite-sized pieces)
- •1 tablespoon soy sauce
- •1 teaspoon rice vinegar
- •1/2 teaspoon sesame oil
- •1/4 teaspoon sugar
- •1 green onion, thinly sliced
- •1/4 cup shredded carrots (optional)
- •1/4 cup chopped cucumber (optional)
- •Pinch of toasted sesame seeds (for garnish, optional)
Dietary Info
Instructions
- 1
If your rice is cold, gently reheat it in the microwave or a small saucepan until warm. Place the warm rice into a serving bowl.
- 2
Heat a small non-stick pan over medium heat. Add the sliced leftover pork belly and cook for 2-3 minutes, stirring occasionally, until it's warmed through and slightly crispy on the edges. Remove from heat.
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar is dissolved. This is your sauce.
- 4
Arrange the warmed pork belly over the rice in the serving bowl. If using, add shredded carrots and chopped cucumber around the pork belly.
- 5
Drizzle the prepared sauce evenly over the pork belly and rice. Garnish with sliced green onion and a pinch of toasted sesame seeds, if desired. Serve immediately.
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