Coconut-Braised Pork Belly with Jasmine Rice

Comfort Food with a Little Zing

By Mrs. Kosenfloffer

Sometimes I head to the grocery store with a plan; other days, I wander the aisles and let inspiration strike. On a particularly dull, gray day, I craved comfort food and a bit of kitchen creativity. Fortunately, a slab of pork belly in the butcher’s case caught my eye, so I picked some up. In the produce section, gorgeous baby bok choy beckoned, and my mind began spinning with recipe ideas. I’m not sure if what I created is a soup or a stew or something else entirely – but I do know my husband loved it. Mission accomplished.

Coconut-Braised Pork Belly with Jasmine Rice

Serves 4–6

Broth Ingredients

• 1 pound pork belly, cut into 2-inch chunks
• 1 large onion, cut into quarters
• 1 head of garlic, sliced in half horizontally
• 1 parsnip, peeled and cut into chunks
• 2 carrots, peeled and cut into chunks
• 2-inch piece fresh ginger, sliced
• 5–6 cups water
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons dark soy sauce, divided
• Handful of cilantro, including stems
• 1 tablespoon brown sugar

To Finish the Broth

• 2 heads baby bok choy, sliced
• 8 ounces baby Bella mushrooms, thickly sliced
• 3 carrots, cut into sticks
• 4 scallions, cut into 1-inch pieces, plus extra for topping
• ½ cup coconut milk or coconut cream
• White pepper to taste

For Serving

• Cooked jasmine rice
• Sliced scallions
• Fresh lime wedges

Instructions

1. Brown the pork. Heat a large Dutch oven or heavy pot over medium-high heat. Add the pork belly and brown well on all sides. Remove and set aside.
2. Cook the vegetables. Tie the cilantro together at the stems with kitchen twine to make a bouquet. Add the onion, carrots, head of garlic, parsnip, cilantro bouquet and ginger to the pot. Cook for 3–4 minutes.
3. Braise the pork. Return the pork to the pot. Add the water and 1 tablespoon of the dark soy sauce. Bring to a simmer, cover and cook over low heat for 1½ hours, until the pork is very tender. Skim the fat off the top of the broth and reserve.
4. Roast the pork. Remove the pork from the broth and place on a baking sheet lined with parchment paper. In a small bowl, stir together the brown sugar and remaining 1 tablespoon soy sauce until the sugar is dissolved. Brush the mixture all over the pork. Roast at 425°F for 15–20 minutes, until browned and crisp around the edges. Cut into bite-sized pieces.
5. Strain the broth. Strain the broth into a large bowl and reserve.
6. Cook the mushrooms. Add a touch of the reserved pork fat to the pot. Sauté the mushrooms in the pork fat until nicely browned on both sides. Add the broth back to the pot with the mushrooms.
7. Add the remaining vegetables. Add the bok choy, carrots and scallions to the broth. Simmer uncovered for about 10 minutes, until the vegetables are tender.
8. Finish the broth. Stir in the coconut milk or coconut cream and simmer gently for 5 minutes. Taste and add white pepper, salt and additional soy sauce if needed.
9. Serve. Spoon jasmine rice into bowls and ladle the vegetables and plenty of broth over and around the rice. Top with the crispy pork belly and sliced scallions. Serve with fresh lime wedges.