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Modu Recipe

Solo Cooking God's Sampa Rice Bowl

Pan-seared pork belly with a crispy, chewy coating made by dusting potato starch onto the fat, served with a sweet and savory scallion sauce in a Chinese-inspired style

Ingredients needed 1 servings

Recipe

Cooking tips

  • If there isn't enough fat during grilling, the starch may clump or burn, so it's key to add the starch when the meat is nicely coated with fat.
  • Skip the hassle of using a plastic bag to toss meat and starch—this one-pan method delivers a chewy, kway teow-like texture that’s highly practical.
  • Due to the starch content, the sauce thickens quickly after pouring—reduce heat slightly and stir gently to avoid burning.

Recommended for

  • Those who are tired of plain grilled pork belly and want a fresh, unique meat dish.
  • Fans of crispy, chewy textures and sweet-salty sauces found in dishes like sweet and sour pork or kway teow.
  • People who want to enjoy a simplified, student-friendly version of a celebrity chef’s viral recipe.

Shop ingredients on Coupang(Ad)

pork bellypotato starchscallionoyster saucetonkatsu saucevinegargarlicchicken stock

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