Chinese-Style Pork Belly with Fried Rice recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1883.3 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).

  2. 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.

  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 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.

  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 green 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.

Recipe Yield

4 servings

Recipe Note

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.

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