Chinese Pork Belly with Egg Fried Rice
I often like to try new ways with food. I've cooked pork belly as is before and plated up like you would a normal roast dinner but I fancied a change this time. I decided to go with a Chinese theme. The piece of belly pork in the photo is a slice, so what you see in the finished dish shot is the size it started as. I don't wish to confuse anyone that might think it was a large piece that was cut into.
This combination was a nice alternative to a traditional Sunday roast and took less time too. You might just want to try the egg friend rice element of the dish .... fine by me!
Individual pork belly portion (I get mine from the butcher)
1 tsp Chinese 5 spice
Long grain basmati rice, cooked (I used a frozen bag this time, 4 mins in the microwave)
Handful of frozen peas, cooked
Handful of sweetcorn, cooked
1 medium egg, beaten
Splash of dark soy sauce
Preheat the oven 200 degrees (Gas 6)
Put the tsp of 5 spice onto the rind of the pork belly and rub in all over. Pop in an oven proof dish and put in the oven to cook for 1 hour. No oil or fat is needed.
Check the meat after an hour, it should have a nice colour and be crunchy on the top. Remove from the oven and leave to rest whilst you prepare the rice.
Put a small frying/wok style pan on a low/medium heat and add the beaten egg. As soon as it starts to look like scrambled eggs, put in the cooked rice and stir.
Add the cooked peas and sweetcorn and then a good splash of soy sauce and stir together till all combined. You won't need to add salt as the soy sauce will do that job.
Serve immediately and place the pork belly on top. It really is that simple!