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.

BeardedFoodFreak
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Slow-Cooked Pork:
Fried Rice:

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • 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

674 calories; 25.4 g total fat; 81 mg cholesterol; 1883 mg sodium. 88.7 g carbohydrates; 22 g protein; Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 3 stars
10/06/2019
To make it again, I’d have to adlib a bit. I too was not a fan of the fried rice accompaniment, it was flavorless. I have a fried rice recipe from my so. I’d use next time instead. The pork belly was pretty good, however I would definitely add more garlic and ginger. It would be nice if it “carmelized some”, may try to sear if after cooking to lock in some of that sauce flavor. Might be good to strain some of the “pork grease” from the cooking liquid and make more of a sauce from it. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
06/11/2017
We added some book choy zucchini and broccoli in addition to the peas etc. but overall the rice part of the dish was extremely bland. The recipe has an odd way of cooking the rice and then rinsing it then heating it in the wok which we felt was unnecessary (but we followed the recipe). As for the pork belly the sauce has a nice flavor but it too had a watered down flavor and slumpy texture. Read More
Rating: 3 stars
10/06/2019
To make it again, I’d have to adlib a bit. I too was not a fan of the fried rice accompaniment, it was flavorless. I have a fried rice recipe from my so. I’d use next time instead. The pork belly was pretty good, however I would definitely add more garlic and ginger. It would be nice if it “carmelized some”, may try to sear if after cooking to lock in some of that sauce flavor. Might be good to strain some of the “pork grease” from the cooking liquid and make more of a sauce from it. Read More