Creamy Dill Rice with Smoked Pork Belly

Cook the Rice In a large saucepan, combine the rice, water, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.

Prepare the Cream Sauce While the rice is cooking, prepare the cream sauce. In another saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.

Finish the Cream Sauce Stir in the heavy cream and soy sauce. Cook for an additional 2 minutes, stirring constantly, until the sauce is heated through.

Cook the Smoked Pork Belly In a separate skillet, fry the sliced smoked pork belly until crispy.

Serve the Dish To serve, place a scoop of cooked rice on a plate. Pour a generous amount of creamy dill sauce over the rice. Top with crispy smoked pork belly slices, sliced green onions, and fresh dill. Enjoy!