A delicious and surprising poke bowl with pork belly, tomato, edamame and avocado. Super tasty and quick to make for lunch or dinner.

Poke bowl with pork belly

Poke bowl with pork belly

As I am typing this, there are some men in the studio building the kitchen. They just drilled a hole from my floor down at New York Pizza (my studio is above New York Pizza) where the water line comes down through. That was my stress point for a while because yes still exciting. It looks like it’s all going to be okay with the water line, but I won’t rejoice until the line works and everything works.

Nothing to do with this delicious poke bowl with pork belly. I have to do without a kitchen for the moment so. And of course, to fry the bacon strips you need a frying pan. I always fry the bacon bits nice and crispy. You can season them with salt and pepper or use whatever spices you like.

Cauliflower rice

I always like a poke bowl best with cauliflower rice. This has two advantages; it makes it lighter, low-carb and also faster. That’s actually three advantages then. Oh no and also extra vegetables. So four advantages. But if you are a fan of plain rice or sushi rice, that’s also possible.

Poke bowl with pork belly

If you don’t want to use pork, you can just leave it out. The poke bowl is also very tasty without it and vegetarian. Or substitute with chicken, fish or whatever you like. I also like fried tempeh cubes. I am not a fan of tofu but tempeh is an exception.


For the poke bowl with pork belly I use a nice fresh dressing. Very simple with mayonnaise as a base and then supplemented with lime or lemon juice and a little mustard.

Poke bowl with pork belly
Poke bowl with pork belly

Poke bowl with pork belly

5 from 2 votes

Pork belly; I actually eat it too little, because nicely fried crispy they are delicious! In this rice bowl they come into their own!
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 10 minutes
Total time 20 minutes

2 people


  • 400 g cauliflower rice
  • 200 gr cherry tomatoes quartered
  • 75 gr edamame beans
  • 1 tbsp basil chopped
  • 2 spring onions in rings
  • 1 avocado
  • 2 slices pork belly Crispy baked


  • 3 tbsp mayonnaise
  • 1 tbsp lime
  • 1 tbsp coarse mustard
  • salt and pepper

  • Mix the cauliflower rice with the chopped basil, tomatoes and spring onion. Divide this between two bowls.
  • Now divide the edamame beans on top and cut the avocado into strips.
  • Cut the fried pork belly into pieces and add them to the bowl.
  • Make the dressing by mixing mayonnaise, lime and mustard well. Season to taste with salt and pepper. Serve the dressing with the bowl.

Nutrition Information per portion

Calories: 826kcal | Carbohydrates: 29g | Protein: 18g | Fat: 74g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 33g | Trans Fat: 0.04g | Cholesterol: 64mg | Sodium: 321mg | Potassium: 1670mg | Fiber: 14g | Sugar: 9g | Vitamin A: 836IU | Vitamin C: 133mg | Calcium: 120mg | Iron: 4mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist