lunch

Crispy Pan-Seared Pork Belly Banh Mi Bowls with Pickled Daikon & Carrot

Name: Crispy Pan-Seared Pork Belly Banh Mi Bowls with Pickled Daikon & Carrot
Ingredients: 2.2 oz (170 g) Pork belly, skin removed, cut into 1-inch cubes; 1.4 cup (180 g) Jasmine rice, cooked; 1.4 /2 cup (60 g) Daikon radish, julienned; 1.4 /4 cup (30 g) Carrot, julienned; 2.6 tbsp (30 ml) Rice vinegar; 1.4 tbsp (12 g) Granulated sugar; 2.6 tbsp (30 ml) Water; 0.3 tbsp (15 ml) Soy sauce; 0.3 tsp (5 ml) Fish sauce; 1.4 clove (2 g) Garlic, minced; 1.4 /4 pepper (5 g) Serrano pepper, thinly sliced (optional); 1.4 /4 cup (30 g) Cucumber, thinly sliced; 1.4 /4 cup, packed (5 g) Fresh mint leaves; 1.4 /4 cup, packed (5 g) Fresh Thai basil leaves; 1.4 wedge (10 g) Lime, cut into wedges; Pinch Flaky sea salt

Nutrition

482

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(16)

Pork belly, skin removed, cut into 1-inch cubes2.2 oz (170 g)

Jasmine rice, cooked1.4 cup (180 g)

Daikon radish, julienned1.4 /2 cup (60 g)

Carrot, julienned1.4 /4 cup (30 g)

Rice vinegar2.6 tbsp (30 ml)

Granulated sugar1.4 tbsp (12 g)

Water2.6 tbsp (30 ml)

Soy sauce0.3 tbsp (15 ml)

Fish sauce0.3 tsp (5 ml)

Garlic, minced1.4 clove (2 g)

Serrano pepper, thinly sliced (optional)1.4 /4 pepper (5 g)

Cucumber, thinly sliced1.4 /4 cup (30 g)

Fresh mint leaves1.4 /4 cup, packed (5 g)

Fresh Thai basil leaves1.4 /4 cup, packed (5 g)

Lime, cut into wedges1.4 wedge (10 g)

Flaky sea saltPinch

Instructions

Pickle the Vegetables: In a small bowl, whisk together rice vinegar, sugar, and water until the sugar dissolves. Add the julienned daikon radish and carrot. Stir to combine, then let sit for at least 20 minutes, stirring occasionally.

Crisp the Pork Belly: Pat the pork belly cubes very dry with paper towels. Season generously with flaky sea salt. Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the pork belly in a single layer, ensuring not to overcrowd the pan. Sear for 8-10 minutes per side, until deeply golden brown and incredibly crispy. You'll hear a vigorous sizzle and see the fat rendering out. Remove the pork belly to a plate lined with paper towels to drain excess fat.

Prepare the Dressing: In a small bowl, whisk together soy sauce, fish sauce, minced garlic, and sliced serrano pepper (if using).

Assemble the Bowls: Divide the cooked jasmine rice between two bowls. Top with the crispy pork belly. Drain the pickled daikon and carrot and arrange them over the pork belly. Add the sliced cucumber and fresh mint and Thai basil leaves. Drizzle the soy-fish sauce dressing over everything. Serve immediately with lime wedges on the side for squeezing.

Serve: Present the bowls with the vibrant pickled vegetables and fresh herbs contrasting with the rich, crispy pork belly and fluffy rice. Squeeze fresh lime juice over the top just before eating for a bright, acidic finish.