Thai Crispy Red Pork Rice

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A Thai-Chinese street food favorite featuring pork belly marinated in fermented red tofu and aromatic spices, then deep-fried until shatteringly crisp. It is sliced and spooned over jasmine rice with a sweet-savory glaze, a soft egg, and quick pickles for a satisfying bowl.

Nutrition Facts

Per serving (estimated)

• 870 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 78 gCarbs
• 2 gFiber
• 13 gSugar
• 34 gProtein
• 1480 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the crispy red pork

• 3 lb pork belly, skin on, cut into one 6-inch block
• 3 tbsp fermented red tofu (tau hu yee), mashed
• 3 tbsp dark soy sauce
• 2 tbsp regular soy sauce
• 3 tbsp granulated sugar
• 1 tbsp Chinese five-spice powder
• 6 cloves garlic, minced
• 1 tsp white pepper
• 1 tbsp Shaoxing wine
• 1/2 cup cornstarch, for dredging
• 4 cups neutral oil, for deep-frying

For the glaze and serving

• 4 cups cooked jasmine rice, warm
• 4 soft-boiled eggs, peeled and halved
• 1 cup chicken stock
• 2 tbsp fermented red tofu, mashed
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tsp cornstarch mixed with 2 tsp water
• 1 cucumber, sliced
• 1/2 cup pickled mustard greens, drained
• 2 red bird's eye chilies, sliced
• 1 scallion, thinly sliced

Directions

1. Score the pork belly skin in a tight crosshatch, then combine the fermented tofu, both soy sauces, sugar, five-spice, garlic, white pepper, and Shaoxing wine in a large bowl; rub the mixture thoroughly over the pork, cover, and refrigerate at least 4 hours, preferably overnight.
2. When ready to cook, pat the pork dry with paper towels and let it sit at room temperature for 20 minutes to take the chill off.
3. Heat the oil in a heavy pot or wok to 300°F and lower the pork in carefully; fry for 18 to 20 minutes to render the fat and cook through, then remove and rest for 10 minutes.
4. Bring the oil back up to 375°F and return the pork to the pot; fry a second time for 6 to 8 minutes until the skin bubbles and turns a deep mahogany red and the exterior is audibly crisp.
5. Meanwhile, make the glaze: simmer the chicken stock with the mashed fermented tofu, dark soy sauce, and sugar in a small saucepan for 3 minutes, then stir in the cornstarch slurry and cook just until glossy, about 1 minute.
6. Slice the rested pork into 1/4-inch-thick pieces, keeping the crackling skin intact on each slice.
7. Mound 1 cup of warm jasmine rice on each of four plates, fan the sliced crispy pork alongside, and spoon the warm glaze generously over the pork and rice.
8. Top each plate with a halved soft-boiled egg, sliced cucumber, a bundle of pickled mustard greens, and scatter chilies and scallions over the top before serving immediately.

Cook’s Notes

• Overnight marination is the single biggest flavor upgrade; aim for at least 8 hours if you can.
• A two-stage fry is essential: the first renders the fat from the belly, the second crisps the lacquered coating to a shattering crust.
• Look for fermented red tofu (tau hu yee) in glass jars at any Asian grocery; the brand with chilies is a common shortcut for extra color and heat.
• For a leaner version, swap the belly for pork shoulder; it will not crackle, but the red glaze and tenderness will stay on point.
• Serve immediately so the rice soaks up the glaze before the crust loses its snap; leftover pork can be re-crisped in a 400°F oven for 5 minutes.

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