Sticky Garlic Pork Belly Rice Bowl

Succulent pork belly simmered in a fragrant garlic-ginger broth, then pan-crisped and glazed in a sticky, garlicky sauce, all served over rice with fresh vegetables and a punch of savory-sweet heat. This dish is comforting and indulgent, but still feels balanced when paired with crisp, seasonal greens and bright pickled veggies. The richness of the pork is perfectly offset by freshness and contrast — think quick-pickled cucumbers, sautéed bok choy, or crunchy radish. You can go classic or add a spicy kick. For faster prep, slice the pork thickly before poaching.

Prep Time: 20 minutes
Cook Time: 2 hours
Serves: 4

Ingredients:

For the Braised Pork Belly:

• 2 lbs Central Park Farms pork belly (skin on or off), cut into large 4-inch slabs or thick slices

• 3–4 cups low-sodium Central Park Farms chicken stock

• 4-6 cloves garlic, smashed

• 1 thumb-sized piece fresh ginger, sliced

• 2 green onions, cut into large pieces

• 1 tbsp soy sauce

• 1 tsp salt

For the Sticky Garlic Sauce:

• 4 cloves garlic, minced

• 1½ tbsp soy sauce

• 2 tbsp hoisin sauce

• 3 tbsp honey or brown sugar

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tbsp Japanese BBQ sauce (optional)

• ¼ cup reserved braising liquid (strained)

• 2 tsp cornstarch + 1 tbsp water (slurry)

Optional Spicy Add-Ins:

• 1–2 tsp chili garlic sauce (like Sambal Oelek)

• OR 1 tbsp gochujang

• OR 1 tsp crushed red pepper flakes

To Serve:

• Steamed jasmine or short-grain rice

• Quick pickled cucumbers or radish

• Sautéed or steamed fresh greens (bok choy, gai lan, spinach, or whatever’s in season)

• Soft-boiled egg (optional)

• Sesame seeds and chopped green onions, for garnish

• Extra chili crisp or hot sauce, for serving

Instructions:

1. Place the pork belly in a Dutch oven or deep pot along with chicken stock, garlic, ginger, green onions, soy sauce, and salt. You can cut the pork belly into thick slices before simmering to reduce cooking time. Bring everything to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours (or up to 2.5 hours for large, intact pieces), until the pork is fork-tender but still holds its shape.
   

2. Remove the pork from the braising liquid and let it cool slightly. Strain and reserve at least ¼ cup of the braising liquid for the sauce.
   

3. Cut the pork belly into your desired serving pieces. If needed, remove the rind by gently slicing just underneath the skin and peeling it off. In a large skillet, heat a bit of oil over medium-high heat and add the pork pieces, fat-side down. Let them sear undisturbed until golden and crisp, about 4–5 minutes per side. Flip to brown all over, then transfer to a plate. Carefully remove most of the rendered fat, leaving about a tablespoon in the pan.
   

4. Add the minced garlic directly to the same skillet and sauté over medium heat for 30 seconds until fragrant. In a bowl, whisk together soy sauce, hoisin, honey, rice vinegar, sesame oil, Japanese BBQ sauce (if using), the reserved braising liquid, and any spicy add-ins you like. Pour the sauce into the pan and bring to a simmer.
   

5. In a small bowl, stir together the water and cornstarch to make a slurry. Add in the slurry and cook for 1–2 minutes, until the sauce thickens and becomes glossy. Return the crisped pork belly to the pan and toss to coat in the sticky glaze. Let everything simmer together for another 1–2 minutes to allow the sauce to cling and caramelize slightly.
   

6. Spoon rice into bowls and top with the sticky garlic pork belly, pickled vegetables, seasonal greens, and a soft-boiled egg if using. Drizzle over extra sauce from the pan, and garnish with sesame seeds, chopped green onions, and chili crisp or hot sauce for extra heat.

Tips & Tricks

• Add fresh contrast with quick-pickled or raw crunchy veggies and seasonal greens. Think cucumber ribbons, shredded carrot, radish, or fresh herbs like cilantro or Thai basil.

• Braise the pork belly up to 3 days in advance. Store it whole or sliced in the fridge — cold pork crisps up best. You can also freeze it at this stage! Makes for a quick weeknight meal.

• Slice pork into thick strips before simmering to shorten the braise without losing flavor.

• Pork should be tender, with translucent fat and a clean slice. If it feels springy or rubbery, let it simmer longer.

• To remove the rind: after braising, use a sharp knife to slice just beneath the skin and peel it off. Fry the rind for crackling or dice it as a salty garnish.

• Add chili garlic sauce, gochujang, or red pepper flakes to the glaze or top each bowl with chili crisp.