Aromatic Water Parsley and Savory Braised Pork Belly Rice Bowl
Recipe for a Delicious Rice Bowl with Braised Pork Belly and Fresh Water Parsley
Here’s a recipe for a comforting rice bowl featuring tender, flavorful pork belly braised in a savory soy sauce glaze, perfectly complemented by aromatic water parsley. This dish is a fantastic one-bowl meal that provides a satisfying and hearty lunch or dinner. The water parsley beautifully cuts through the richness of the pork, creating a balanced and delicious flavor profile. Enjoy a healthy and tasty meal by combining fresh vegetables and savory meat in this delightful rice bowl.
Main Ingredients
- Pork Belly 200g
- Fresh Water Parsley (Omija) – a generous handful (approx. 50g)
- Onion 1/4
Pork Belly Soy Glaze
- Soy Sauce 3 Tbsp
- Oligosaccharide (or Corn Syrup) 1-2 Tbsp (adjust sweetness to taste)
- Mirin (Rice Wine) 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Powder a pinch (or Ginger Paste 0.5 tsp)
- Black Pepper to taste
Water Parsley Salad Dressing (Optional)
- Brewed Soy Sauce (Yangjo Ganjang) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 0.5 Tbsp
- Vinegar 1 Tbsp
- Plum Extract (Maesil Cheong) 1 Tbsp
- Soy Sauce 3 Tbsp
- Oligosaccharide (or Corn Syrup) 1-2 Tbsp (adjust sweetness to taste)
- Mirin (Rice Wine) 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Powder a pinch (or Ginger Paste 0.5 tsp)
- Black Pepper to taste
Water Parsley Salad Dressing (Optional)
- Brewed Soy Sauce (Yangjo Ganjang) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 0.5 Tbsp
- Vinegar 1 Tbsp
- Plum Extract (Maesil Cheong) 1 Tbsp
Cooking Instructions
Step 1
Wash the water parsley thoroughly under running water. To maintain its freshness and remove any subtle bitterness, soak it briefly in water with a little vinegar, then rinse again. Chop the water parsley into bite-sized pieces (about 3-4cm long) so it’s easy to mix with the rice.
Step 2
Slice the pork belly into approximately 1cm thick pieces. You can also cut it while cooking, but pre-slicing makes the process smoother. Thicker slices offer a more satisfying chew. Slice the onion thinly into half-moons.
Step 3
For the minced garlic, aim for a slightly coarse texture rather than a fine paste; this adds a pleasant bite and enhances the flavor when stir-fried with the pork. Feel free to adjust the amount of garlic to your preference. Since pork belly is quite fatty, using only soy sauce for the glaze provides a clean and deep flavor, eliminating the need for oyster sauce. (If you prefer an even richer umami flavor, you can add 1 tsp of oyster sauce.) Adjust the sweetness by modifying the amount of oligosaccharide or plum extract.
Step 4
While the combination of braised pork belly and fresh water parsley is excellent, lightly dressing the water parsley adds another delightful dimension. The optional dressing, with its touch of gochugaru and vinegar, offers a refreshing spicy and tangy kick that invigorates the palate. This bright flavor beautifully balances the richness of the pork. You can enjoy the bowl with just the pork and parsley, or alternate bites with the dressed water parsley for a varied taste experience.
Step 5
Heat a pan over medium-high heat without adding any oil. Add the sliced pork belly and cook until both sides are nicely browned and cooked through. The rendered fat from the pork will help create a delicious coating and cook the meat evenly.
Step 6
Once the pork belly is almost fully cooked, add the sliced onions to the pan. Stir-fry them in the pork fat until they become translucent and tender, absorbing the savory flavors. Be mindful of the heat to prevent the pork from burning.
Step 7
Pour the prepared soy glaze mixture into the pan with the pork and onions. Stir-fry over medium-high heat until the sauce coats the ingredients evenly. Be careful not to reduce the sauce too much, which can make it overly salty or dry. Aim for a glossy coating rather than a completely absorbed sauce.
Step 8
Continue to cook until the sauce has slightly thickened and clings moistly to the pork and onions, creating a rich glaze. The sauce should remain slightly fluid, not completely dried out. Once it reaches this glossy consistency, remove from heat.
Step 9
Spoon the warm cooked rice into your serving bowl. Generously top the rice with the glazed pork belly and onions. Don’t forget to drizzle any remaining delicious soy sauce from the pan over the rice and toppings. This sauce is packed with flavor and will enhance the entire dish.
Step 10
Finally, pile a generous amount of the fresh, chopped water parsley on top. This completes your ‘Aromatic Water Parsley and Savory Braised Pork Belly Rice Bowl’! While finely chopped green onions can be a substitute, the fragrant and crisp water parsley truly elevates this dish. A sprinkle of toasted sesame seeds would also be a nice touch.
Step 11
It’s best to add the water parsley dressing just before eating rather than tossing it beforehand. Try the braised pork and fresh parsley first. Then, spoon some of the optional dressing over the water parsley, mix gently with the rice and pork, and enjoy a different flavor profile! The tangy and sweet dressing will further awaken your appetite.
