Welcome to a recipe that redefines comfort food! This Pork Belly with Rice and Vegetables is a delightful one-pan meal that brings together simple ingredients to create something truly special. While it might remind you of the famous Central Asian dish, plov, with its core components of meat, rice, and carrots, this version carves its own delicious path. It’s a straightforward, hearty dish perfect for a family dinner, offering a rich, aromatic experience that is both satisfying to make and to eat. Prepare to fall in love with this flavorful and incredibly comforting meal!
Pork belly with rice and vegetables — tastier than plov
Ingredients for Pork Belly with Rice and Vegetables
- 400 g pork belly
- 200 g round white rice
- 1 yellow onion
- 1 carrot
- 1 teaspoon cumin
- 1 teaspoon sweet ground paprika
- 2 tablespoons vegetable oil
- 1 clove of garlic
- small bunch of cilantro or parsley
- salt, pepper to taste
How to Cook Pork Belly with Rice and Vegetables
Cut the lean pork belly with layers of meat into slices 1 centimeter thick and 3 centimeters wide.
Dice a large yellow onion.
Peel the carrot and cut it into thick rounds or sticks.
Cut the lean pork belly with layers of meat into slices 1 centimeter thick and 3 centimeters wide. Whether to leave the skin on is up to you. Choose a lean pork belly with more meat than fat.
Diced a large yellow onion.
Peel the carrot and cut it into thick rounds or sticks.
Choose a deep, thick-bottomed skillet or a wide, flat braiser; a thick-walled pot suitable for frying will also work.
The cookware is important in this recipe! Choose a deep, thick-bottomed skillet or a wide, flat braiser; a thick-walled pot that you can fry in without issues will also work. I use a wok-style skillet. It’s not a classic wok in the traditional sense, but a modern European version. Pour unscented vegetable oil into the skillet. Heat it up and add the pork belly pieces. Fry over high heat for a few minutes.
Place the chopped onion onto the empty space in the pan.
Add the sliced carrots and fry for 5 minutes.
Add the rinsed round white rice.
Move the fried meat to one side. In the empty space, add the chopped onion.
Sauté the meat and onion over medium heat for 5-7 minutes. Sprinkle in the cumin and sweet ground paprika. Fry everything together with the spices for 3 minutes. At this stage, you’ll already notice the delicious aroma of plov (a traditional rice pilaf dish popular in Eastern Europe and Central Asia)!
Add the sliced carrots and fry for 5 minutes. Cover with a lid. Cook over low heat for 15 minutes.
Add the rinsed round white rice.
Add the rinsed round white rice.
Pour in hot water or meat broth so that the liquid covers the contents of the skillet by about 1 centimeter.
Finely chop a small bunch of cilantro or parsley.
The pork belly with rice and vegetables is ready.
Pour in hot water or meat broth so that the liquid covers the contents of the skillet by about 1 centimeter. Salt to taste. Add a clove of garlic. Bring to a boil. Cook over low heat for 20 minutes, with the skillet covered.
Finely chop a small bunch of cilantro or parsley. Add 2 tablespoons of the chopped herbs to the skillet.
The pork belly with rice and vegetables is ready. Stir everything together and let it sit for a couple of minutes so the fragrant herbs can blend with the other ingredients.
Serve the dish hot; fresh or pickled vegetables are a great addition to this 'not-plov'.
Serve the dish hot; fresh or pickled vegetables are a great accompaniment to this ‘not-plov’.
And there you have it—a wonderfully aromatic and satisfying dish of Pork Belly with Rice and Vegetables, ready to be enjoyed! This meal is a testament to how simple ingredients can be transformed into a memorable feast. We highly recommend serving it hot, perhaps with a side of fresh salad or some tangy pickled vegetables to cut through the richness. Feel free to experiment with different herbs or spices to make it your own. We hope this recipe brings warmth and joy to your table. Enjoy every spoonful!
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