Chinese-Style Pork Belly with Fried Rice recipe
All Recipes Meat and Poultry Recipes Pork
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 caloriescarbohydrate: 88.7 gcholesterol: 81.4 mgfat: 25.4 gfiber: 3.1 gprotein: 22 gsaturatedFat: 7.2 gservingSize: -sodium: 1883.3 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Chinese-Style Pork Belly with Fried Rice
Directions
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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.