Glazed Pork Belly Rice Bowl with Quick Pickled Cucumbers and Soft-Cooked Egg-Style Topping

Ingredients

• 1.5 lb pork belly, skin removed and cut into 2-inch cubes
• 2 cups short-grain white rice, rinsed
• 1/2 cup coconut aminos
• 1/4 cup rice vinegar
• 1/4 cup mirin
• 3 tbsp fresh ginger, grated and divided
• 5 garlic cloves, smashed
• 2 tbsp avocado oil
• 4 Persian cucumbers, thinly sliced
• 1/3 cup rice vinegar (for pickles)
• 2 tbsp sugar
• 2 tsp kosher salt, divided
• 1 tsp dried red chili flakes(optional)
• 4 scallions, thinly sliced
• 1/4 cup toasted pumpkin seeds
• 3 cups water

Instructions

1. 1

   Pat the pork belly cubes dry and season all over with 1 teaspoon of the kosher salt.

2. 2

   Heat the avocado oil in a heavy Dutch oven over medium-high heat. Sear the pork belly cubes on all sides until deeply browned, about 8 minutes total. Remove and set aside.

3. 3

   Pour off excess fat, leaving 1 tablespoon. Add the garlic and 1 tablespoon of the grated ginger and stir until fragrant, about 30 seconds.

4. 4

   Return the pork to the pot. Add the coconut aminos, mirin, rice vinegar, and 2 cups of the water. Bring to a simmer, cover, and braise over low heat for 90 minutes, stirring occasionally, until the pork is fork-tender.

5. 5

   While the pork braises, make the pickles: toss the cucumber slices with 1 teaspoon kosher salt and let sit 15 minutes. Rinse briefly, drain, then combine with 1/3 cup rice vinegar, 1 tablespoon of the sugar, and the remaining grated ginger. Chill at least 30 minutes.

6. 6

   Cook the rice: rinse well, then combine with 2 cups water and the remaining 1 teaspoon salt in a pot. Bring to a boil, cover, reduce to low, and cook 18 minutes. Rest 10 minutes off heat, then fluff.

7. 7

   Uncover the pork and add the remaining 1 tablespoon sugar and the dried red chili flakes if using. Simmer over medium heat, tossing, until the sauce reduces to a thick glaze that coats the pork, about 10 minutes.

8. 8

   To serve, mound rice into four bowls, top with the glazed pork belly and a spoonful of the glaze, add pickled cucumbers alongside, and finish with sliced scallions and toasted pumpkin seeds.