Go Back
Print

Crispy Rice Salad with Pork Belly

Ingredients

  • 2 c. cooked and cooled rice
  • 2 tsp. soy sauce
  • 2 Tbsp. chili crunch
  • 1 tsp. sesame il
  • 1 large English cucumber cut in chunks
  • 1 c. frozen shelled edamame, thawed
  • 2 stalks celery
  • 1 bunch green onions sliced
  • 1/2 c. roasted peanuts chopped
  • 1/2 c. cilantro
  • 1 avocado sliced for garnish
  • pork belly* or other meat, cubed
  • 1/8 tsp. five spice powder
  • 1 lime, cut in wedges for garnish
  • Dressing:
  • 1/4 c. smooth peanut butter
  • 2 tsp. soy sauce
  • 2 tsp. sesame oil
  • 1 clove garlic crushed
  • 1/2 lemon juiced
  • 1 tsp. maple syrup

Instructions

  1. Preheat oven to 390° (or 400, mine would not go to 390). Line a sheet pan with parchment paper. Spoon the rice onto the pan. Mix together the soy sauce, chili crunch and sesame oil. Pour the mixture over the top of the rice and toss together. Spread the rice into one thin layer. Bake in preheated oven for 25-30 minutes and toss halfway through baking time.

  2. For pork belly, cut into small cubes and toss with the 1/8 tsp. five spice powder. Sauté pork belly pieces in a skillet until crisp then drain on paper towels.
  3. To make dressing combine all of the ingredients in a small bowl. Whisk until smooth. If your dressing is too thick add 1 teaspoon of water at a time until you have the consistency you want.

  4. To make the salad, combine the cucumber, edamame, celery, green onion, peanuts and chopped cilantro in a large bowl. Pour the dressing over the top and toss to combine. Add crispy rice and toss again. Top with your fried pork belly and sliced avocado. Serve immediately with lime wedges for squeezing over portions.

Recipe Notes

If you can't find pork belly, cube a little pork tenderloin, thick sliced slab bacon, pork chop, or even chicken thigh. I like the flavor of the five spice with all the other ingredients.