this post was submitted on 25 Dec 2025
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The meat is coated in a spiced toasted rice ground coarsely. (Properly you'd do it in a mortar and pestle after dry-roasting the rice, but I'm lazy so I get premade ground rice, but I do spice it myself.)
The base I usually use taro for. Potatoes serve in a pinch, but taro has a nicer texture and is more flavour neutral, letting the umami from the pork belly shine through.
My comfort food of choice when I lived in Canada was German Linsensuppe (lentil soup/stew). I instantly switched to this, however, when I encountered it because ... it's ... As you said: satisfying and filling. Also, key, it's easy to make. :D
I will have to give it a try, thank you so much for future hearty meals 🧡 and I can't turn down easy to make!