This post may contain affiliate links. Please read our disclosure policy.
Umami-rich, mild, sweet and savory black garlic and crispy roast pork belly gives an amazing flavor and taste to this rice. Can be prepared with regular pot, rice cooker, or Instant Pot
My first encounter with black garlic was back in the days when I was still working at a company in Singapore that develops supplements and health food. That was almost 10 years ago. Our boss brought back black garlic from his visit to Korea. I was a bit hesitant to try them at first but I was so glad I did. I LOVE how black garlic tastes. It tastes nothing like regular raw garlic. I love regular raw garlic too, but black garlic is soft, savory and has that hint of sweetness. The aroma is mild and won’t make your breath stinks like if you eat raw garlic
I got this black garlic from Whole Food Market
WHAT IS BLACK GARLIC?
They are basically regular garlic that has been aged and gone through fermentation. Its black color is natural without any additives. Garlic contains sugars and amino acids. So when they are being fermented, they turn black. The texture becomes soft and the taste also becomes sweet and savory and the aroma is mild and umami-like and not strong like regular raw garlic. Black garlic is fermented under controlled temperature and humidity for certain period of time. There is a special machine to do the fermentation, but I have also seen people ferment the black garlic using a rice cooker. One of these days I might try it out!
They are not the prettiest looking but they taste good if you ask me! Call me weird, but I like to snack on black garlic (if only they aren’t that expensive). I must try to make my own one of these days!
Yes, it’s actually black in color
This beautiful crispy roast pork belly is our family favorite! The kids literally fight over this! FOR REAL! A while ago I learned of a method of making that skin crackles everytime, like EVERY SINGLE TIME! Not just based on luck like it used to be! The method is truly amazing and so simple without much fuss! I used to hate making this crispy roast pork belly because it was so much work and the worst part is, it didn’t always give me crispy result too! Read more about the salt-crust method
Can you believe the crispy cracklings on the skin is only with the salt-crust method? Pretty amazing!
Now, my kids requested that I don’t mix the crispy pork belly with the rice during cooking because they still want the crispy skin. So I actually served the crispy pork belly on the side. You can do so too. I personally like to cook them with the rice because they give the rice nice flavor! But I used the fat from roasting the pork to cook the rice, which really makes up for that 😉
CAN I JUST USE REGULAR PORK BELLY OR BACON?
Yes you may. If you don’t want to make the roast pork, you can use regular pork belly and just cut into bite size
Pipping hot!
[disclosure]
*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*
Crispy Roast Pork Black Garlic Rice
Ingredients
- 2 cups white long grain rice
- 2 Tbsp cooking oil or fat from roasting pork belly
- 2 bulbs black garlic peeled and chopped
- 2 cups chicken stock
- 1 lb Roast pork belly with cracklings (siu yuk) homemade or store-bought. See notes
- 3 Tbsp soy sauce
- 1 stalk green onion finely chopped
- Crispy fried shallots / bawang goreng optional (homemade or store-bought)
Cooking equipment recommended:
Instructions
- Cut the roast pork into bite-size. Rinse the rice in cold running water until the water runs clear and drain off all the water. Preheat a large pot over high heat. Add cooking oil/fat. Add black garlic and stir fry for about 30 seconds. Add roast pork belly / pork belly / bacon and stir fry for about 1 minute. Add rice grains and soy sauce and stir to mix everything
If continue to cook in the pot:
- Pour in the chicken stock. Bring to a boil and then lower the heat to low let it gently simmer. Cover the lid and let it cook for the next 20 minutes. Turn off the heat and let it sit for 10 minutes and then uncover the lid and fluff the rice with fork
If continue to cook in rice cooker:
- Transfer the rice to rice cooker insert. Pour in the chicken stock and stir to mix. Cook on white rice setting (if there's option to do so) or let it cook for about 20 minutes
If cooking in Instant Pot:
- Press the saute button and let it heat up and when it turns hot, add cooking oil/fat. Add black garlic and stir fry for about 30 seconds. Add roast pork belly /pork belly /bacon and stir fry for another 30 seconds. Add rice grains and soy sauce and stir to mix everything. Pour in the chicken stock and give it a good stir to make sure nothing catches at the bottom
- Turn off the saute mode and switch to Pressure Cooking - High-Pressure Cooking and use -/+ to set the time to 5 minutes. Make sure steam release handle is sealed. It may take somewhere between 10 minutes to pressurize. When 5 minutes is up, wait for 10 minutes and then turn steam release handle to venting and open the lid, fluff the rice
Serving:
- Sprinkle with crispy fried shallots / bawang goreng (if using) and green onions. Serve warm
Marv's Recipe Notes
You might also like:
ASIAN MUSTARD GREENS PORK BELLY RICE (KUA CHAI PUI)
HAKKA PORK BELLY AND TARO
PORK BELLY RECIPES
1 comment
I am so happy that I saw this recipe in your newsletter! Not long ago I bought black garlic from Trader Joe’s only because I thought it looked cool and I have a love for all things fermented. But still haven’t made anything with it, lol. Now I fee confident and will definitely try the Sio Bak and this rice recipe. Pretty stoked about it, love testing out new (even if only new to me) ingredients.