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Barbecued Pork with Rice

A dish of marinated barbecued pork belly slices served on rice with a salty sauce and chilli vinegar.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Rice and fish sauce work together. They rank in the top 14% of all ingredient pairs, and 411 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

The recipe

Timeabout 2 hours

Ingredients

Contains: wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

  • for the barbecued pork
  • for the salty sauce

Directions

Marinate and cook the pork

  1. Prepare the marinade by combining the tomato puree, soy sauces and sugar in a large bowl.

  2. Add the pork belly strips and stir well to coat evenly in the sauce.

  3. Leave to marinate for about 2 hours.

  4. Cook the rice, drain and set aside.

  5. Place the marinated pork belly strips on a barbecue or under a preheated grill, turning them from time to time until cooked through.

Make the sauces

  1. While the pork is cooking, make the sauces.

  2. For the chilli and vinegar sauce, combine the ingredients and set aside.

  3. For the salty sauce, heat the stock in a saucepan, add all the ingredients except the rice flour and stir well.

  4. Bring to the boil and simmer for 1 minute.

  5. Sprinkle the rice flour over the liquid and whisk gently until the sauce thickens.

Serve

  1. Cut the pork into very thin slices.

  2. Put a heap of rice on each serving plate and top with slices of the pork.

  3. Pour over a good helping of the salty sauce, and garnish.

  4. Serve with the chilli and vinegar sauce.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rice + fish saucetop 14% of all pairs
    Aroma overlaplow
    Mentioned together411 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Tomato + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,990 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  3. Tomato + porktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,828 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pork + ricetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,025 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Tomato + saucetop 7% of all pairs
    Aroma overlaplow
    Mentioned together5,468 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork belly
Fat and connective tissue render during cooking, giving the meat tenderness and rich flavour.
Soy sauce
Adds salt and savoury depth, and helps the surface brown and caramelise on the grill.
Sugar
Sweetness that balances the salty soy and fish sauces, and caramelises for browning.
Tomato puree
Adds concentrated savoury flavour and colour to the marinade, helping the pork brown.
Rice flour
Thickens the salty sauce as it is whisked into the simmering stock.
Rice vinegar
Adds acidity to the chilli sauce, sharpening its flavour and cutting the richness of the pork.

The step that matters

Adding the rice flour to the salty sauce. Sprinkling flour onto hot liquid can clump it. Whisking gently as it is sprinkled, while the liquid simmers, lets the starch disperse and thicken the sauce smoothly.

Flavor stand-ins for the tomato

How well each one fits the dish's main ingredients (sauce, sugar, pork, rice, vinegar, fish sauce, flour):

  1. Capsicumabout as good a flavor fit
  2. Tomatothe original
  3. Shallotabout as good a flavor fit
  4. Mustardabout as good a flavor fit

Fit is the average pairing score against sauce, sugar, pork, rice, vinegar, fish sauce, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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