Roasted pork belly with vegetable salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the salad peel or clean and wash the vegetables. Core the cucumbers. Cut vegetables into fine strips. Peel onion and cut into fine slices. Squeeze lime. Mix juice, 3 tablespoons soy sauce, pepper and 1 tablespoon brown sugar.

2. 2

   Add sesame oil. Mix with vegetables and onion, leave to stand for about 1 hour.

3. 3

   For the pork belly, preheat the oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the meat and pat dry. Prick the rind with a meat fork close together. Rub with salt.

4. 4

   Cut into 2-3 strips (approx. 6-7 cm each). Mix 1 teaspoon salt, 1 tablespoon brown sugar, 5-spice powder, hoisin sauce and 1 tablespoon soy sauce. Coat the meat sides of the pork belly (not the rind) with the marinade.

5. 5

   Spread the rind with 2 tablespoons of soy sauce. Bake in a hot oven for about 45 minutes.

6. 6

   For the fried rice, cook the rice in boiling salted water according to the instructions on the packet. Drain and allow to cool.

7. 7

   Switch on the grill in the oven and roast the pork belly rind for 2-3 minutes until crispy (be careful - it can burn quickly!). Remove the pork belly and let it rest for a short time.

8. 8

   Whisk eggs with 2 tbsp. soy sauce. Heat 1 tbsp. oil in a frying pan. Add the egg and let it rest on the bottom for 5-10 seconds. Add the rice and fry with the egg for 2-3 minutes while turning.

9. 9

   Season salad with soy sauce and pepper. Cut pork belly into pieces. Serve with salad and peanut dip. Eat fried rice with it.

Nutrition Facts

KCAL
870 kcal

CARBS
62 g

FATS
45 g

PROTEINS
49 g