Sticky Pork Belly with Fragrant Jasmine Rice
The easiest and perfect way to use leftover pork belly! this recipe will have you floating with flavour!
- Serves: 4
- Gluten Free
Pork Belly Ingredients:
- 1kg rindless Leftover Pork Belly
- 200g Pork rind crackle (chopped finely)
- 2 tbsp vegetable oil
- pinch of salt and pepper
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1 red chilli (finely chopped)
- 2 tbsp Honey
- 3-4 Tbsp Little God Rye - Spicy Sweet & Sour Ketchup
- 1 Spring onion (sliced thinly)
- 3 cups Jasmine rice
- 1 Juice of a lime (sliced in half)
- Chicken stock (enough to cover rice)
- 1 Lemongrass stalk
- 1 Kaffir lime leaf
Rinse rice in water until the water runs clear.
Add rice, kaffir, lemongrass, lime, stock into a saucepan over medium high heat.
Bring it to a simmer so the entire surface of the liquid is rippling give it one stir, place lid on and immediately turn heat down to low.
Leave for 14 minutes.
Instructions Sticky Pork Belly:
First, chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining ingredients in a small bowl, except the spring onion. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the ingredients over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat.
Now pop the spring onion with the pork and put into a large serving dish.
Remove from the rice the lime, kaffir and lemongrass and serve in a large bowl.
Serve with Chinese greens.