Chilli and 5 spice Pork belly rashers with sticky jasmine rice & seasonal greens
This dish is a lovely meal to end the week on. Its spicy and fragrant and easily enjoyed with a cold beer or mint and grapefruit topped soda water
Serves 4
Ingredients:
1 kg Pork belly rashers
1 Tbsp Extra virgin olive oil
2 cloves garlic grated
1 tbsp fresh ginger grated (use 1 tsp ground ginger if no fresh)
1 tsp chilli flakes
1 tbsp tamari/soy
1 tbsp maple syrup/honey
1 tbsp Shaoxing wine (optional)
Serve with sticky Jasmine rice and seasonal greens (chard, pak choy, broccoli all work well this time of year)
Method:
- Turn the oven to 180
- Make the marinade by add all the ingredients to a bowl
- Pour the marinade over the pork and allow to absorb for 30 minutes (or overnight)
- Add the pork to a hot frying pan on medium heat and cook for 3-4 minutes each side to add colour and start to caramelise
- Put the pork into the oven and cook for a further 15 minutes
- Make the rice and steam your chosen veggies while the pork cooks
- Remove the pork and allow it to rest a little while you plate up. Make sure you spoon over any residual juices and marinade
