Chinese-style pork belly with fried rice

    2 hours 59 min

    Slow-cooked pork belly in a ginger and spring onion sauce with added cashews for some crunch. Served with sticky fried rice.

    29 people made this

    Serves: 4 

    • Pork
    • 450g pork belly, cut into strips
    • 80ml water
    • 3 1/3 tablespoons dark soy sauce
    • 1 1/2 tablespoons honey
    • 2 cloves garlic, minced
    • 1 (2cm) piece fresh ginger, peeled and grated
    • 3 spring onions, sliced on the diagonal
    • 40g cashew nuts
    • Fried Rice
    • 1L water
    • 375g uncooked white rice
    • 1 pinch salt
    • 1 tablespoon olive oil
    • 100g peas
    • 1 egg, lightly beaten
    • 1 tablespoon soy sauce

    Prep:20min  ›  Cook:2hr39min  ›  Ready in:2hr59min 

    1. Preheat oven to 140 C / Gas 1.
    2. Combine pork belly strips, water, dark soy sauce, honey, garlic and ginger in a casserole pot over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
    3. Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.
    4. Bring water, rice and salt to the boil in a large saucepan. Reduce heat to medium-low, cover and simmer until rice is tender, 20 to 25 minutes. Drain and rinse with tap water.
    5. Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in peas, egg and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
    6. Serve pork belly over rice.

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