Cheesy Pork Belly Rice Cake
Reimagined Khao Piek Sen, crsipy Pork belly, my mom’s Jeaw Bong, and a very special item are some ingredients to give this original spicy Lao rice cake dish its amazing taste.
Ingredients
Broth
- 2 tbsp vegetable oil
- 4 cups water
- 2 lbs pork bone
- 1 white onion
- 2 slices ginger
- 4 garlic clove crushed
- 1 tsp salt
- 1 tsp fish sauce
Rice Cakes
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/3 cup boiling hot water
- Extra rice flour for dusting
Put It Together
- 2 cups broth
- 2 tbsp jeaw bong dip
- 1 lb pork belly sliced
- 1 tbsp rice flour with some broth
- 8 oz mozzarella sliced
Instructions
Broth
- Make the broth by boiling pork bone for 10 minutes then remove the bones and dump the water
- Add vegetable oil and sauté onion, ginger, garlic
- Then add water, bones, salt, and fish sauce
- Cook on high pressure for 30 minutes then 15 mins natural release
Rice Cakes
- In a large bowl, whisk the rice flour and tapioca flour together
- Carefully add boiling hot water to the flour mixture and mix
- When the dough is warm enough to touch, knead with your hands quickly before the water dries.
- Roll the dough into a long tube and cut into thin disks
Put It Together
- In a large skillet, sauté the sliced pork belly until crispy. Take pork out and keep the tendered fat in the pot.
- add 2 cups broth and jeaw bong paste and throughly mix.
- Add the rice cakes and pork belly and cook with lid for 5 minutes on low
- Add tablespoon of rice flour to thicken for 2 mins
- Add the slices of mozzarella and cover with lid for 3 mins
- Garnish with green onions and serve
