Cathy’s Lechon Rice

Ingredients for Cathy’s Lechon Rice

• 1 kg whole pork belly
• 6 cups water
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• 1 whole garlic
• 1 large white onion
• Oil, for deep-frying
• 1 pack baby bok choy, about 10 bunches
• 1 carrot, sliced
• 5 cloves garlic
• 1 onion, sliced
• 1 tablespoon cornstarch

How to cook Cathy’s Lechon Rice

1. 1.Place pork belly, water, fish sauce, pepper, whole garlic, and white onion in a pot; boil, then simmer 1 hour.
2. 2.Drain, reserving liquid. Pat pork dry skin-side up and refrigerate at least 12 hours until cold.
3. 3.Deep-fry pork in hot oil over high heat until skin is golden and crisp. Drain, rest 5 minutes, then chop.
4. 4.Sauté garlic and sliced onion in some frying oil. Add bok choy and carrot; stir-fry 1 minute.
5. 5.Add 1 cup reserved stock, diluted if salty, and bring to a boil. Mix cornstarch with 1/4 cup stock, add, and simmer until thickened.
6. 6.Season sauce with pepper. Plate cooked rice with vegetables and sauce, then top with crispy pork.