1Rinse jasmine rice thoroughly, then cook according to package directions using 1.75 cups water. Once cooked, spread it thinly on a baking sheet to cool slightly and dry out for about 15 minutes.

2In a large skillet or Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Add the pork belly cubes, skin-side down first, and sear until golden brown and crispy on all sides, about 8-10 minutes. Remove pork and set aside, reserving 1 tbsp of the rendered fat.

3Reduce heat to medium. Add the remaining 2 tbsp vegetable oil (or coconut oil) to the same skillet. Add sliced shallots and cook until softened and fragrant, about 2-3 minutes.

4Add minced garlic, grated ginger, sliced lemongrass, and sliced red chilies to the skillet. Sauté for another 2 minutes until aromatic, being careful not to burn the garlic.

5Return the seared pork belly to the skillet. Add fish sauce, dark soy sauce, palm sugar, and chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 30 minutes, or until pork is tender.

6While the pork braises, heat the reserved 1 tbsp rendered pork fat (or fresh oil) in a separate non-stick skillet over medium-high heat. Add the cooled jasmine rice, pressing it down to form an even layer. Cook undisturbed for 8-10 minutes until the bottom layer is golden and crispy. Flip in sections and cook for another 5 minutes to crisp other sides, if desired.

7After the pork has braised, remove the lid, increase heat to medium-high, and let the sauce reduce and thicken, stirring occasionally, for 5-7 minutes. The sauce should become a rich glaze.

8Stir in the fresh lime juice just before serving. Taste and adjust seasoning if needed. The sauce should be a balance of savory, sweet, and tangy with a kick.

9Serve the glazed lemongrass pork belly over generous portions of the crispy jasmine rice. Garnish with fresh chopped cilantro and sliced green onions.