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Place the pork belly into a large pot or pan. Add the green onions, ginger, water, salt, and cooking wine to the pot, ensuring the pork belly is covered by the liquid.

Bring the water to a boil, then reduce heat to a simmer. Boil the pork belly for 30 minutes, or until tender.

Carefully remove the boiled pork belly from the water and place it on a surface lined with several layers of paper towels. Pat the pork belly completely dry with additional paper towels. Ensure it is very dry to achieve maximum crispiness.

Place the dried pork belly into a large, dry non-stick pan over medium-high heat. Sear the pork belly without adding any additional oil. Cook, turning occasionally, until the skin becomes super crispy and golden brown. This may take 8-10 minutes.

Remove the crispy pork belly from the pan and set it aside. Carefully pour out and reserve 2 tablespoons of the rendered oil from the pan for the dressing.

In a large mixing bowl, combine the roasted rice powder, sliced red onion, chopped cilantro, lime juice, Jeow Bong chili paste, granulated sugar, sweet soy sauce, and the reserved 2 tablespoons of pork belly oil. Mix all the dressing ingredients thoroughly until well combined.

Add the cooked rice noodles into the mixing bowl with the prepared dressing. Toss the noodles with the dressing until they are fully coated and evenly distributed.

Slice the crispy pork belly into bite-sized pieces.

Serve the dressed rice noodles in individual bowls, topped generously with the sliced crispy pork belly. Serve with fresh lettuce leaves on the side for wrapping, if desired.


Place the pork belly into a large pot or pan. Add the green onions, ginger, water, salt, and cooking wine to the pot, ensuring the pork belly is covered by the liquid.

Bring the water to a boil, then reduce heat to a simmer. Boil the pork belly for 30 minutes, or until tender.

Carefully remove the boiled pork belly from the water and place it on a surface lined with several layers of paper towels. Pat the pork belly completely dry with additional paper towels. Ensure it is very dry to achieve maximum crispiness.

Place the dried pork belly into a large, dry non-stick pan over medium-high heat. Sear the pork belly without adding any additional oil. Cook, turning occasionally, until the skin becomes super crispy and golden brown. This may take 8-10 minutes.

Remove the crispy pork belly from the pan and set it aside. Carefully pour out and reserve 2 tablespoons of the rendered oil from the pan for the dressing.

In a large mixing bowl, combine the roasted rice powder, sliced red onion, chopped cilantro, lime juice, Jeow Bong chili paste, granulated sugar, sweet soy sauce, and the reserved 2 tablespoons of pork belly oil. Mix all the dressing ingredients thoroughly until well combined.

Add the cooked rice noodles into the mixing bowl with the prepared dressing. Toss the noodles with the dressing until they are fully coated and evenly distributed.

Slice the crispy pork belly into bite-sized pieces.

Serve the dressed rice noodles in individual bowls, topped generously with the sliced crispy pork belly. Serve with fresh lettuce leaves on the side for wrapping, if desired.
