-
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.
