Cơm Niêu with Braised Pork

Crispy rice at the bottom of the clay pot contrasting with melt-in-the-mouth pork belly. The caramel sauce is reduced, dark, and glossy, coating every piece of meat.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1280
• Protein: 23 g
• Carbs: 95 g
• Fat: 88 g

Ingredients

• 600 g Pork belly ( 3cm cubes )
• 400 g Thai or basmati rice ( washed )
• 3 piece Garlic ( minced )
• 2 piece Red onion ( finely sliced )
• 4 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp Brown sugar
• 2 tbsp Peanut oil
• 600 ml Mineral water
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tsp Black pepper ground
• 250 ml Coconut water

Instructions

1. Garnish preparation

   Cut the pork belly into regular 3 cm cubes. Mince the garlic and chop the red onions.

2. Searing the pork

   In a skillet with oil, brown the pork on all sides. When the fat is golden and crispy, remove the excess fat.

3. Caramel and coconut braising

   Add the brown sugar to coat the meat. Pour in the fish sauce and soy sauce. Deglaze with coconut water and top up with a little mineral water. Simmer on low heat until the meat is fork-tender and the sauce coats the spoon.

4. Cooking the rice in a pot

   Place the washed rice in a clay pot with water. Cook covered. At the end of cooking, increase the heat so the rice crackles: this is the sign that a golden crust is forming at the bottom.

5. Final assembly

   Place the pork and its syrupy sauce on the rice. Sprinkle with chopped green onions and ground black pepper.

Chef's tips

• Never stir the rice during the final cooking phase to allow the crust to form.
• If you don't have a clay pot, use a very hot small cast iron dutch oven.

Storage

The pork keeps for 3 days in the fridge. The rice is best eaten immediately to maintain its crispness.