CHINESE-STYLE PORK BELLY WITH FRIED RICE

Chinese-Style Pork Belly with Fried Rice image

Slow-cooked pork belly strips in a ginger and spring onion reduction with added cashew nuts for some crunch. Best served on sticky fried rice.

Provided by BeardedFoodFreak

Categories Meat and Poultry Recipes Pork

Time 3h4m

Yield 4

Number Of Ingredients 15

Previous Next

Ingredients

1 pound pork belly, cut into strips
⅓ cup water
3 ⅓ tablespoons dark soy sauce
1 ½ tablespoons honey
2 cloves garlic, minced
1 (1 inch) piece ginger, grated
3 spring onions, sliced on the diagonal
¼ cup cashew nuts
4 cups water
2 cups uncooked white rice
1 pinch salt
1 tablespoon olive oil
⅔ cup green peas
1 egg, lightly beaten
1 tablespoon soy sauce

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Combine pork belly strips, water, dark soy sauce, honey, garlic, and ginger in a Dutch oven over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
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.
Bring water, rice, and salt to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 20 to 25 minutes. Drain in a colander and rinse with tap water.
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 green peas, egg, and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
Serve pork belly over rice.

Nutrition Facts : Calories 673.7 calories, Carbohydrate 88.7 g, Cholesterol 81.4 mg, Fat 25.4 g, Fiber 3.1 g, Protein 22 g, SaturatedFat 7.2 g, Sodium 1883.3 mg, Sugar 7.5 g