Chinese-Style Pork Belly with Fried Rice

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.

Active Time
20 mins
Total Time
184 mins
Yield
4 servings

How to Make It

1. Step
Preheat oven to 275 degrees F (135 degrees C).
2. Step
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. Step
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. Step
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. Step
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. Step
Serve pork belly over rice.

Ingredients

  • 1 pound pork belly, cut into strips
  • ? cup water
  • 3?? tablespoons dark soy sauce
  • 1?½ tablespoons honey
  • 2 cloves garlic, minced
  • 1 (1 inch) piece ginger, grated
  • 3 eaches 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
  • ? cup green peas
  • 1 egg, lightly beaten
  • 1 tablespoon soy sauce

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