Cheesy Pork Belly Rice Cake (Lao American Recipe)

by Saeng Douangdara

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: dinner
Cuisine: Lao, laotian
Keyword: lao food, pork belly, rice cake
Author: Saeng Douangdara



  • 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



  • 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

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