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FIve-Spice Pork Belly Bowl

A warm, aromatic rice bowl with crispy five‑spice pork belly, fresh herbs, pickled vegetables, and a bright nước chấm to balance the richness. The pork belly is seared until caramelized and glossy, then layered over jasmine rice with cucumber, scallion oil, and a handful of herbs for a clean, balanced Vietnamese bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, lunch
Cuisine Vietnamese
Servings 4

Equipment

  • Large skillet
  • Cutting board & knife
  • Small mixing bowl for sauce
  • Rice cooker or medium pot with lid

Ingredients
  

  • 1 pound pork belly thinly sliced
  • 1 teaspoon five spice powder
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 cups cooked jasmine rice
  • 1 cup sliced cucumber
  • 1 cup pickled carrots and daikon
  • 1 handful cilantro
  • 1 handful mint
  • 2 tablespoons scallion oil
  • 2 tablespoons crispy shallots
  • 3 tablespoons nước chấm or lime fish sauce dressing
  • 1 lime cut into wedges

Instructions
 

  • Slice the pork belly into thin strips.
  • Heat a large skillet over medium high heat and add the pork belly in a single layer. Sear until the fat renders and the edges become golden and crisp.
  • Sprinkle the five spice over the pork and toss to coat.
  • Add the honey, soy sauce, and fish sauce. Cook until the glaze reduces and becomes glossy, coating the pork belly.
  • Prepare the fresh elements by slicing the cucumber, gathering the pickled vegetables, and chopping the herbs.
  • Warm the jasmine rice and divide it into bowls.
  • Top each bowl with the five spice pork belly, cucumber, pickled vegetables, cilantro, and mint.
  • Spoon scallion oil over the top and finish with crispy shallots.
  • Serve with nước chấm or lime fish sauce dressing and lime wedges.

Notes

  • For extra crisp pork belly, sear in batches to avoid steaming.
  • Pre cooked pork belly works well; simply slice and crisp before adding the glaze.
  • Vermicelli noodles can replace rice for a lighter bowl.
  • Add sliced Thai chiles or chili crisp for heat.
  • Store components separately and re crisp the pork belly in a hot pan or air fryer before serving.
     
Keyword caramelized pork belly, five spice pork belly, rice bowl, Vietnamese pork bowl, Vietnamese rice bowl, weeknight pork recipe