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Vietnamese pork belly bowl with sushi rice, sliced cucumbers and carrots with shredded pork in a blue bowl on a dark background.

Vietnamese Pork Belly Bowl

cucumber, pickled veggies, nuoc cham

STARS

Braised pork belly joins cucumber, pickled carrots, cabbage, and daikon radish on a bed of fluffy jasmine rice. On the side, nuoc cham—a traditional Vietnamese dipping sauce—with additional heat from jalapenos.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Pickles

  • 1 daikon radish, shredded
  • ½ cup carrot matchsticks
  • ½ cup shredded green cabbage
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1 teaspoon sugar
  • 1 teaspoon salt

Pork Belly

  • 2 pounds pork belly, diced
  • 1 pound boneless pork shoulder, diced 
  • 2 star anise
  • 1 cinnamon stick
  • 1 inch fresh ginger, sliced thinly
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Rice

  • 1 cup jasmine rice
  • ½ teaspoon salt

Salad Dressing

  • ½ cup water
  • 3 tablespoons white sugar
  • 1 garlic clove, minced
  • 1 Thai chile, minced
  • 1 tablespoon distilled white vinegar
  • ½ lemon, juiced
  • 2 tablespoons fish sauce

Serving

  • 1 English cucumber, sliced
  • 1 jalapeño, sliced thinly
  • 1 cup matchstick carrots
  • Fresh cilantro sprigs
  • Thai basil sprigs
  • Mint sprigs
Directions
1
Place the daikon, carrots and cabbage in a heatproof bowl. In a small saucepan, combine the remaining pickle ingredients, stirring to dissolve the sugar. When it simmers, remove from heat and pour the liquid over the vegetables. Cool to room temperature
2
Preheat the oven to 300°F. 
3
In an oven-safe braising pot, combine the pork belly, pork shoulder, spices, soy sauce, fish sauce, brown sugar, and enough water to come at least halfway up the sides of the meat. 
4
Cover tightly with a lid and braise for 3-4 hours, until the meat is very tender. Remove the meat from the sauce and shred, adding sauce as necessary to moisten. 
5
Place the rice, 2 cups of water and salt in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 20 minutes. 
6
In a small saucepan, heat the water and sugar for the salad dressing, stirring to dissolve the sugar. Add the remaining ingredients and chill the dressing. 
7
To serve, divide the rice and pork stew between bowls. Top with pickles, cucumbers, jalapeños, carrots and herb sprigs. Serve the dressing on the side. 

Vietnamese Pork Belly Bowl

cucumber, pickled veggies, nuoc cham

STARS

Braised pork belly joins cucumber, pickled carrots, cabbage, and daikon radish on a bed of fluffy jasmine rice. On the side, nuoc cham—a traditional Vietnamese dipping sauce—with additional heat from jalapenos.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Pickles

  • 1 daikon radish, shredded
  • ½ cup carrot matchsticks
  • ½ cup shredded green cabbage
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1 teaspoon sugar
  • 1 teaspoon salt

Pork Belly

  • 2 pounds pork belly, diced
  • 1 pound boneless pork shoulder, diced 
  • 2 star anise
  • 1 cinnamon stick
  • 1 inch fresh ginger, sliced thinly
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Rice

  • 1 cup jasmine rice
  • ½ teaspoon salt

Salad Dressing

  • ½ cup water
  • 3 tablespoons white sugar
  • 1 garlic clove, minced
  • 1 Thai chile, minced
  • 1 tablespoon distilled white vinegar
  • ½ lemon, juiced
  • 2 tablespoons fish sauce

Serving

  • 1 English cucumber, sliced
  • 1 jalapeño, sliced thinly
  • 1 cup matchstick carrots
  • Fresh cilantro sprigs
  • Thai basil sprigs
  • Mint sprigs

Directions

1
Place the daikon, carrots and cabbage in a heatproof bowl. In a small saucepan, combine the remaining pickle ingredients, stirring to dissolve the sugar. When it simmers, remove from heat and pour the liquid over the vegetables. Cool to room temperature
2
Preheat the oven to 300°F. 
3
In an oven-safe braising pot, combine the pork belly, pork shoulder, spices, soy sauce, fish sauce, brown sugar, and enough water to come at least halfway up the sides of the meat. 
4
Cover tightly with a lid and braise for 3-4 hours, until the meat is very tender. Remove the meat from the sauce and shred, adding sauce as necessary to moisten. 
5
Place the rice, 2 cups of water and salt in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 20 minutes. 
6
In a small saucepan, heat the water and sugar for the salad dressing, stirring to dissolve the sugar. Add the remaining ingredients and chill the dressing. 
7
To serve, divide the rice and pork stew between bowls. Top with pickles, cucumbers, jalapeños, carrots and herb sprigs. Serve the dressing on the side.