Crispy Pork Belly Rice

Step 1

Pat the pork belly dry with paper towels by pressing firmly all over the skin and meat surface until no moisture beads appear. This helps the skin crisp later.

Step 2

Cut the pork belly crosswise into slices 0.25 inches thick, moving your knife straight down through skin and meat as if cutting bread.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Slice the Thai chili crosswise into very thin rings, about as thick as a credit card, keeping the seeds in.

Step 5

Place the pork belly slices skin-side down in a 12-inch skillet over medium-high heat. Do not add oil. Wait until the skin turns golden brown and renders fat, about 6–8 minutes.

Step 6

Flip each slice carefully and cook the meat side until browned, about 3–4 minutes, then transfer to a clean plate.

Step 7

Pour off all but 1 tablespoon of fat from the skillet, leaving the browned bits on the bottom.

Step 8

Add the minced garlic to the hot fat and stir constantly for 30 seconds until it smells strongly fragrant and nutty.

Step 9

Pour in the 2 tablespoons fish sauce and 1 tablespoon lime juice, then use a wooden spoon to scrape up the stuck-on brown bits from the pan bottom.

Step 10

Return the pork belly slices to the skillet and toss gently to coat all pieces with the glaze, about 1 minute.

Step 11

Divide the cooked jasmine rice between two bowls, creating an even layer on the bottom of each.

Step 12

Arrange the crispy pork belly slices on top of the rice in a single layer, overlapping slightly.

Step 13

Drizzle any remaining glaze from the skillet over the pork belly and rice.

Step 14

Scatter the sliced Thai chili evenly across the top of both bowls.