Spicy Pork Belly with Egg Fried Rice
Photography Olivia Galletly.
A quick and easy way to use up leftover cooked rice. If you have time, marinate the pork strips the night before.
Serves: 4
INGREDIENTS
Hoisin pork
4 pork belly strips
½ cup hoisin sauce
2 tablespoons Shaoxing Chinese cooking wine
1 tablespoon soy sauce
1 tablespoon fresh ginger, minced
2 teaspoons chilli in oil
Egg fried rice
½ bunch of fresh coriander, chopped
rice bran oil, for frying
4 eggs, whisked
1 leek, white and pale
green part, cut in half lengthways and thinly sliced
1 red onion, diced
1 thumb fresh ginger, minced
2 cloves garlic, minced
½ teaspoons sesame oil
2 tablespoons soy sauce
1 cup mung bean sprouts
4 cups cooked white rice
METHOD
Spicy hoisin pork: Place all the ingredients in a bowl, cover and place in the refrigerator to marinate for at least 3 hours.
Heat the oven to 200°C and line a baking tray with baking paper.
Place the pork strips on the tray and brush over half the marinade. Bake for 20 minutes, then turn the pork strips over, brush over remaining marinade and bake for a further 15 minutes or until sticky and golden.
Egg fried rice: Heat 1 tablespoon of oil in a medium sauté pan, add the eggs and cook for 2–3 minutes or until set. Flip out on to a paper towel to drain off any excess oil, then cut into thin strips.
Heat a little oil in a large sauté pan over a medium heat. Add the leek, red onion, ginger and garlic and fry until soft. Add the coriander, sesame oil, soy sauce, sprouts, rice and egg and heat through.
Serve with the pork. We served ours topped with sliced spring onion, fresh chilli and steamed Asian greens. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.