Chinese-Style Pork Belly with Fried Rice

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.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 674 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Serve pork belly over rice.