Lemongrass Pork Belly Coconut Rice Bowl

Chop off the ends of the lemongrass and cut off about 2 to 3 inches from the top. Bash it with the side of your knife to loosen the outer layer, then remove it. Add the lemongrass, shallots, garlic, and chili into a food processor and blend until fine. You can also finely chop everything by hand.

Use a fork to poke holes all over the pork belly. In a bowl, combine the pork with the lemongrass mixture and all the marinade ingredients. Gently massage everything together and marinate for at least 30 minutes, or overnight for best flavour.

Wash your rice until the water runs clear, then add the coconut milk, sugar, and salt. Cook in a rice cooker or as you normally would.

Heat a pan over medium heat and add a tiny bit of oil. Fry the pork belly on both sides until nicely browned. Keep the heat on medium as the sugar in the marinade can burn easily.

Once browned, pour in the remaining marinade and cook until the pork is fully cooked through. Remove from heat and let it rest.

While the pork is cooking, chop your cucumber into chunks or thin slices, then toss with the seasonings and mix well.

Serve everything together and top with an egg yolk if you like.