Roasted Pork Belly With Fried Rice And Asian Slaw Recipe

Name: Roasted Pork Belly With Fried Rice And Asian Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None spring onions, sliced; 2 None cabbage, cut into thin strips; 200 g cucumber, halved lengthwise, seeded and cut into thin strips; 200 g Chinese leaves, finely chopped; 1 None small bunch radishes, cut into fine wedges; 1 None red onion, chopped into fine wedges; 2 None limes, juiced; 8 tbsp soy sauce; 4 tbsp brown sugar; 5 tbsp sesame oil; 1 kg pork belly; 2 tbsp hoisin sauce; 2 tsp 5-spice powder; 200 g basmati rice; 2 cloves garlic, peeled and chopped finely; 4 None shallots, peeled and chopped finely; 1 None red chilli pepper, seeded and chopped finely; 3 stalks coriander, chopped finely; 6 tbsp peanut oil; 4 tbsp untoasted peanuts; 2 None eggs

Servings: persons

3 None spring onions, sliced
2 None cabbage, cut into thin strips
200 g cucumber, halved lengthwise, seeded and cut into thin strips
200 g Chinese leaves, finely chopped
1 None small bunch radishes, cut into fine wedges
1 None red onion, chopped into fine wedges
2 None limes, juiced
8 tbsp soy sauce
4 tbsp brown sugar
5 tbsp sesame oil
1 kg pork belly
2 tbsp hoisin sauce
2 tsp 5-spice powder
200 g basmati rice
2 cloves garlic, peeled and chopped finely
4 None shallots, peeled and chopped finely
1 None red chilli pepper, seeded and chopped finely
3 stalks coriander, chopped finely
6 tbsp peanut oil
4 tbsp untoasted peanuts
2 None eggs

1
For the vinaigrette: mix together the juice of 1 lime, 3 tbsp of soy sauce and 1 tbsp of sugar. Drizzle in 4 tbsp of sesame oil in a thin stream. Season to taste and toss with the spring onions, carrots, cucumbers, cabbage, radishes, and red onions. Set slaw aside.
2
For the pork belly: Preheat the oven to 400u00b0F. Pierce the rind of the pork several times with a fork and rub it with salt. Cut it into strips about 2 1/2-inches thick, depending on the thickness of the bones. Mix 1 tsp of salt, 1 tbsp of sugar, the hoisin sauce, 1 tbsp of soy sauce and the five-spice powder into a thick sauce. Brush the flesh side of the pork with the marinade and brush the pork rind with some soy sauce. Put in in a roasting [an and roast it for 45 mins.
3
Cook the rice in boiling salted water according to the package directions. Drain it and leave it to cool.
4
For the sauce: Heat 1 tbsp peanut oil in a saucepan. Add the garlic, shallots, and chili and cook briefly. Stir in 2 tbsp of sugar and stir it slightly until it starts to caramelize. Add the peanuts and cook them for about 2 mins, stirring constantly. Remove the mixture from the heat, stir in 4 tbsp of peanut oil and leave to cool. Add 1 tbsp of sesame oil, the juice of 1 lime and 2 tbsp of soy sauce and mix it into a creamy sauce with a food processor.
5
For the fried rice and to serve: Whisk the eggs with 2 tbsp of soy sauce. In a pan heat 1 tbsp of peanut oil and cook the eggs briefly before stirring in the rice. Stir-fry the rice for 2-3 mins. Preheat the broiler and cook the pork rind for 2-3 mins until crispy. Remove it and rest briefly. Cut the pork belly into pieces and serve it with the salad, rice, and peanut sauce.

1381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 None spring onions, sliced, 2 None cabbage, cut into thin strips, 200 g cucumber, halved lengthwise, seeded and cut into thin strips, 200 g Chinese leaves, finely chopped, and more.

Yes, Roasted Pork Belly With Fried Rice And Asian Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pork Belly With Fried Rice And Asian Slaw

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