Crispy Pork Belly Rice Bowl with Pickled Vegetables and Poached Egg

 

Pork Belly Method
Day 1
Using tip of sharp knife, pierce rind of pork belly but not past the first layer of fat
Cover with salt and sugar
Leave uncovered, rind side up in refrigerator for 12 hours. 

Day 2
Rinse salt and sugar mixture off pork belly and pat dry.
Preheat oven to 325˚F. 
Rub a little vinegar on rind then cover entire surface with kosher salt
Using a baking rack in a sheet pan, roast pork belly for 3 to 4 hours until tender. 
Let roast cool to room temperature.  Remove salt crust from rind
Strain drippings and reserve for sauce.
Preheat oven to medium broil setting
Place pork under broiler and cook until rind puffs up and becomes crispy. 
Divide pork belly into four even pieces.
Remove from oven and slice in 1/4 inch pieces or serve whole.

Sauce Method
Skim off layer of fat from roast drippings.
Place peppercorns and bay leaves in cheesecloth (sachet)
In a saucepan on medium high, sweat onions and garlic.
Add remaining ingredients and increase heat to high and continue to cook until sauce reaches a light syrup consistency, or about 5 minutes.
Taste sauce and adjust flavour with water if it is too sweet or salty. Remove sachet.

Pickled Vegetables Method
In a saucepan on medium, combine water, vinegar, sugar and salt. Heat until salt and sugar dissolve.
Place carrots and onions in separate, oven-proof containers.
Pour hot pickling liquid over vegetables to cover. Let cool to room temperature. 
Cover and refrigerate. (Pickled vegetables can be made one day in advance and refrigerated overnight.) 
In a separate container, sprinkle cucumber slices with salt and let stand for 30 minutes or until room temperature. 
Drain any excess liquid from cucumbers, rinse under cold water and pat dry.

Rice Method
Rinse rice under cold running water and drain. Repeat 4 times. 
Place rice in sauce pan and add cold water.
Bring to a boil, cover and reduce to low. Simmer for 20 minutes.
Remove lid and fluff rice with fork. Replace lid and let stand additional 10 minutes. 

Poached Egg Method
In a shallow sauce pan on medium, bring water and vinegar to a simmer.
Crack eggs into individual ramekins.
Gently tip pan, covering eggs in water. Poach to personal preference. 

To Serve
Add 1 cup rice to each bowl. 
Add pork belly
Add pickled vegetables to other side and fan out.
Place poached egg in the middle, on top of rice. 
Add about 4 Tbsp of sauce to each bowl and serve.
Or serve family style

Serves 4

Pork Belly Ingredients
1/2 cup salt
1/4 cup sugar
1/4 cup brown sugar
3 lbs boneless pork belly rind on
White vinegar and kosher salt for roasting

Pickled Vegetable Ingredients
4 cups water
2 cups apple cider vinegar or rice wine
1 cup sugar
2 Tbsp salt
1 medium red onion, thinly sliced
1 medium carrot, julienned
1 cucumber, sliced thinly

Rice Ingredients
4 cups extra fancy short grain rice
5 1/4 cups water

Sauce Ingredients
pork belly roast drippings
1 large yellow onion
1 bulb of garlic (minced)
3 large bay leaves
1Tblsp if whole black peppercorns (toasted)
1 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup chicken stock
1/3 cup sugar
1/3 cup Sriracha

Poached Egg Ingredients
4 eggs
water, to cover eggs
1 Tbsp white vinegar