Directions

1. Heat a large skillet over medium-high heat and add the oil. Pat the pork bellies dry and season with 1 tsp ground ginger, the coriander, and the ½ tsp salt.
2. When the oil is shimmering in the skillet, add the pork, fat-side down. Sear for 3-4 min, or until the bottom is a nice medium-dark brown. Flip and sear underside for another 3 min.
3. Heat the oven to 350°. In a small roasting pan, add the birria and water, then the pork belly. Sear the outside it until crisp and then cook it in the oven for 3 hours or until the pork belly is very tender and the fat cap looks soft.
4. In a robot coupe, add the edamame, water chestnuts, 1 tsp ground ginger, garlic, and eggs. Pulse to combine, then add the breadcrumbs. Scoop the mixture out into 2oz balls, roll to pack in, then flatten to about a ½”.
5. In a large skillet, heat oil until shimmering over medium heat, and sear the cakes until golden on both sides. Should be about 2 minutes per side.
6. In a medium sauce pot cook the rice over medium low with the water and coconut milk. Fluff with fork and season with a pinch of salt.
7. To plate: Place a small scoop of rice, topped with two edamame cakes, top with seared pork belly, drizzle the roasting au jus around the plate, and top with a couple of sprigs of cilantro.