Spicy Pork Belly with Egg Fried Rice
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
Instructions
- 1
Spicy hoisin pork - Place all the ingredients in a bowl, cover and place in the refrigerator to marinate for at least 3 hours.
- 2
Spicy hoisin pork - Heat the oven to 200°C and line a baking tray with baking paper.
- 3
Spicy hoisin pork - 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.
- 4
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.
- 5
Egg fried rice - 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.
- 6
Serve with the pork. We served ours topped with sliced spring onion, fresh chilli and steamed Asian greens.
