Sticky Pork Belly Strips with Egg Fried Rice

Name: Sticky Pork Belly Strips with Egg Fried Rice
Cook time: 2 h
Yield: 4
Ingredients: 500g pork belly slices, trimmed; Salt and freshly ground black pepper; 1 tbsp olive oil; 1 tbsp soy sauce; 1 tbsp sweet chilli sauce; 1 tbsp honey; 1 garlic clove, peeled and crushed; 3cm piece fresh ginger, peeled and grated; 1 scallion, thinly sliced; ½ red chilli, thinly sliced

Indulge in the savoury flavours of Sticky Pork Belly Strips paired with vibrant Egg Fried Rice – a deliciously easy recipe, brought to you by Bord Bia.

4 people

2 h

Nutrition per serving

kcal

633kcal
protein

36g
saturates

12.5g
iron

3mg
carbs

35g

Ingredients

500g pork belly slices, trimmed
Salt and freshly ground black pepper

Sauce

1 tbsp olive oil
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp honey
1 garlic clove, peeled and crushed
3cm piece fresh ginger, peeled and grated
1 scallion, thinly sliced
½ red chilli, thinly sliced

460g cooked basmati rice – allow 40g uncooked per person
1 tbsp sesame oil
3cm fresh ginger, peeled and grated
½ red chilli, thinly sliced
2 eggs, lightly whisked
2 tbsp oyster sauce
2 tbsp soy sauce
2 scallions, sliced
1 handful of coriander, roughly chopped

Sticky Pork Belly Strips

500g pork belly slices, trimmed
Salt and freshly ground black pepper

Sauce

1 tbsp olive oil
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp honey
1 garlic clove, peeled and crushed
3cm piece fresh ginger, peeled and grated
1 scallion, thinly sliced
½ red chilli, thinly sliced

Egg Fried Rice

460g cooked basmati rice – allow 40g uncooked per person
1 tbsp sesame oil
3cm fresh ginger, peeled and grated
½ red chilli, thinly sliced
2 eggs, lightly whisked
2 tbsp oyster sauce
2 tbsp soy sauce
2 scallions, sliced
1 handful of coriander, roughly chopped

Preheat the oven to Gas Mark 1, 140°C.

To cook the pork: Mix the ingredients for the sauce in a medium sized bowl. Dry the pork slices with kitchen paper, season with salt and pepper then add them to the bowl with the sauce. Mix well. Line a roasting tin with tin foil then lay the pork slices in a single layer in the roasting tin. Cover tightly with foil and roast for an hour and a half.

Remove the foil, spoon over the liquid. Increase the oven temperature to Gas Mark 6, 200°C and cook for a further 8-10 minutes turning the pork slices halfway through and brushing over the liquid from the roasting tin, until the sauce is thick and sticky.

To cook the fried rice: Add the sesame oil to a wok or large frying pan. Then add the ginger and chilli and stir for a minute. Add the cold rice and stir to break up any lumps. Mix the eggs with the oyster sauce and soy sauce and then add this mixture to the wok. Stir well and allow to cook for a minute or two. Add the scallions and coriander, taste and season.

To serve: Divide the rice between four plates. Place the slices of pork on top and spoon over any sauce from the roasting tin.