Pan-Seared Pork Belly with Steamed Rice and Bok Choy

Ingredients

• 200g Raw pork belly
• 150g White rice, long grain, raw
• 200g Raw bok choy

Method

1. 1Begin by rinsing 150g of long-grain white rice under cold water in a fine-mesh strainer, stirring gently until the water runs mostly clear to remove excess starch for fluffier rice.
2. 2In a medium saucepan, combine the rinsed rice with 250ml of cold water. Bring to a boil over high heat uncovered (about 5 minutes), then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the water is fully absorbed and rice is tender.
3. 3While the rice cooks, pat the 200g pork belly dry with paper towels—this is crucial for achieving a crispy exterior. Season generously on both sides with salt and pepper.
4. 4Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes. No oil is needed—pork belly has sufficient fat. Place the pork belly skin-side down in the hot pan.
5. 5Sear the pork belly skin-side down for 10-12 minutes without moving it, allowing the fat to render and the skin to become golden brown and crispy. You should hear an active sizzle throughout.
6. 6Flip the pork belly and sear the meat side for 5-7 minutes until lightly browned. The internal temperature should reach 160-165°F (71-74°C) for medium-cooked pork. Remove from heat and let rest for 5 minutes before slicing.
7. 7While the pork belly cooks, prepare the bok choy: wash 200g of bok choy thoroughly and pat dry. Cut lengthwise into quarters or halves depending on size.
8. 8In the last 5 minutes of cooking the pork, fill a pot with 2-3cm of water and bring to a boil. Place a steamer basket over the boiling water. Arrange bok choy in the steamer in a single layer.
9. 9Cover the steamer and steam the bok choy for 4-5 minutes until tender-crisp and bright green. The leaves should remain vibrant and slightly resistant when pierced with a fork.
10. 10Assemble the plate: place a mound of fluffy white rice on the center, arrange the steamed bok choy on one side, and slice the rested pork belly into 1-2cm pieces. Arrange the pork slices on the remaining space.
11. 11Optional finishing: drizzle any accumulated pork fat from the pan over the rice for added flavor. Serve hot immediately while all components are still warm.