Recipe Summary 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.Ingredients | Taiwanese Pork Belly Buns
1 pound pork belly, cut into strips
⅓ cup water
3 ⅓ tablespoons dark soy sauce
1 ½ tablespoons honey
2 cloves garlic, minced
1 (1 inch) piece ginger, grated
3 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
⅔ cup green peas
1 egg, lightly beaten
1 tablespoon soy sauce
Directions
Preheat oven to 275 degrees F (135 degrees C).
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.
Info | Taiwanese Pork Belly Buns
prep:
20 mins
cook:
2 hrs 39 mins
additional:
5 mins
total:
3 hrs 4 mins
Servings:
4
Yield:
4 servings
Taiwanese Pork Belly Buns : These black pepper buns are a delicious and addictive snack that you can buy at night markets in the vendors stuff an enormous amount of pork and spring onions into the dough before cooking it in remove the skin from the pork belly and cut it into thin strips.
