Shoyu Pork Belly with Soft Rice
Braised pork belly gone tender and glossy in a soy-based broth, served over creamy congee rice for ultimate comfort in a bowl.
Ingredients (serves 4)
- 1.5 lbs Pork Tenderloin
- 1 cup Jasmine Rice
- 6 cups Chicken Stock
- 0.75 cup soy sauce
- 3 tablespoons mirin
- 2 tablespoon brown sugar
- 4 cloves Garlic
- 2 tablespoon Ginger
- 2 Scallion
- 1 Bay Leaf
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Save this recipeInstructions
- 1
Cut pork into 2-inch cubes. In a pot, bring chicken stock to a boil and add pork.
- 2
Skim off impurities for 2 minutes, then reduce heat to low.
- 3
Add soy sauce, mirin, brown sugar, sliced garlic, ginger, and bay leaf. Simmer for 35 minutes until pork is very tender.
- 4
In a separate pot, combine rice with 4 cups of the pork braising liquid and simmer until rice breaks down into creamy congee, about 20 minutes.
- 5
Ladle congee into bowls and top with braised pork and extra liquid.
- 6
Garnish with sliced scallions and serve hot.
