Ganesh’s Asian-Inspired Roast Pork Belly with Veggie Sides

Ganesh’s Asian-Inspired Roast Pork Belly with Veggie Sides

  • Preparation time

    7 hrs 50 mins
  • Cook time

    1 hr 30 mins
  • Serves 6

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

Pork Belly

  • Boneless pork belly - 1.5 kg
  • Shaoxing wine (mirin can be used as an alternative)* - 1 Tbsp
  • Sugar - 2 tsp
  • Salt - 2 tsp
  • Chinese five spice powder - 1/2 tsp
  • White pepper - 1/2 tsp
  • Rice wine vinegar - 1 Tbsp
  • Salt - 1/2 cup

Fried Rice

  • Vegetable oil - 2 Tbsp
  • Eggs - 3
  • Soy sauce - 1 tsp
  • Cooked rice - 3 cups
  • Sesame oil - 2 Tbsp

Vegetables

  • Broccoli, chopped - 150 g
  • Cauliflower, chopped - 150 g
  • Chopped garlic - 2 Tbsp
  • Vegetable oil - 2 Tbsp
  • Oyster sauce - 2 Tbsp

Method

Pork Belly

Note: The first 2 steps must be done at least 8 hours before you need to use it, however they only take 5 minutes.

  1. Rinse the pork and pat dry with a paper towel. Place the pork in a baking tray, skin side down. Rub the Shaoxing wine, sugar, salt, Chinese 5 spice and white pepper into the meat.

  2. Flip the meat. Use a skewer or small metal needle to poke small holes all over the skin. This is the secret to getting the skin to crisp up. Then leave the pork to dry out, in the fridge, overnight.

  3. Remove the pork from the fridge and preheat an oven to 200°C.

  4. Make a box with aluminum foil inside a baking tray. Place the pork in the box, brush the pork with the rice wine vinegar and then cover with salt. Make sure the salt covers all the pork.

  5. Place in the oven and cook for 1.5 hours.

  6. Remove the pork from the oven, and turn it to grill. Scrap away all the salt. Place the pork onto a clean piece of tinfoil, then under the grill for a few minutes until the skin is puffed. Keep an eye on it as it will burn if you walk away. Remove from the oven and let it rest.

Egg Fried Rice

  1. Heat vegetable oil in a pan over a medium to high heat.

  2. Beat the eggs in a bowl, add soy sauce to the eggs and mix it in. Pour the eggs in and scramble fry for 20 seconds. Next add the cooked rice and mix well.

  3. Add the sesame oil and season with salt if needed.

Steamed Broccoli and Cauliflower with Oyster Sauce and Garlic Oil

  1. Steam the broccoli and cauliflower.

  2. Heat a pan over a medium heat and vegetable oil into the pan then add the garlic and fry until it turns golden brown.

  3. Place the veggies on a plate, pour over the oyster sauce along with the fried garlic oil over that.

  4. Serve up your delicious plate of pork, egg fried rice and steamed veggies.

PER SERVE • Energy 3959Kj • Protein 58g • Total Fat 62g • Saturated Fat 18g • Carbohydrates 39g • Sugars 4g • Sodium 3205mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

*If using mirin, reduce the sugar in the recipe. Dry sherry is another alternative which can be used.