Servings: 2 servings
Calories: 512kcal
Ingredients
- 300 g pork belly skin-on
- 1 tbsp salt for the skin
- 2 cups cauliflower rice
- 2 large eggs
- 1 tbsp avocado oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 scallions thinly sliced
- 1 tsp sesame seeds toasted
Instructions
- Pat the pork belly skin very dry and score in a crosshatch pattern. Rub salt generously into the skin.
- Roast at 220C (425F) for 35-40 minutes until the skin is deeply crackled and golden, then rest 5 minutes and slice thinly.
- While the pork roasts, steam or saute the cauliflower rice in a splash of water until tender, 5-6 minutes.
- Heat avocado oil in a pan over medium-high heat. Fry the eggs sunny-side up until the whites are set and edges crispy.
- Whisk together soy sauce, sesame oil, and rice vinegar for the drizzle.
- Divide cauliflower rice between bowls, top with sliced pork belly and a fried egg. Drizzle with the soy dressing and scatter with scallions and sesame seeds.
Notes
Chef's Tip: A very dry, well-salted skin is the whole secret to true crackling - pat it dry the night before and leave it uncovered in the fridge if you have time. Keto Swaps: cauliflower rice replaces steamed rice entirely, keeping this a genuinely low-carb bowl.
Nutrition
Calories: 512kcal | Protein: 24g | Fat: 44g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
A heartier weekend breakfast built around crackling roasted pork belly — the kind of thing worth the oven time on a lazy morning.
Cauliflower rice underneath keeps it a genuine low-carb bowl, while the pork skin does all the textural work rice usually would.