Sriracha Pork Belly Bites and Ginger Rice

Nutrition per serve

Ingredients

• 500g pork belly
• 10g Chinese barbecue seasoning
• 1pcs ginger
• 150g jasmine rice
• 2pcs Lebanese cucumber
• 1clove garlic
• 50g sriracha chilli sauce
• 20ml mirin
• 2g chilli flakes
• 100g kale
• 1pcs vegetable oil spray
• 20g butter
• 8ml honey
• 15ml white vinegar
• 10ml soy sauce

Method

1. Step 1 — Air-fry pork
   Preheat the air fryer to 200C (see cooking tip). Cut the pork into 3cm strips. Remove the skin using a sharp knife and discard. Cut the pork into big chunks. Combine the pork and Chinese seasoning in a bowl. Season with salt and pepper. Put in the air-fryer basket, spray with oil and air-fry, shaking the basket halfway, for 15-20 mins until crispy. Remove from the air fryer.
2. Step 2 — Make ginger rice
   While the pork is air-frying, finely grate half the ginger*. Rinse the rice until the water runs clear. Combine the ginger and rice in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Start prep
   Meanwhile, halve the cucumbers lengthwise, then lightly smack, cut-side down, with a rolling pin or the flat side of a large knife. Coarsely chop the cucumbers, then put in a bowl and season with salt. Stand for 10 mins, then drain the excess liquid. Finely chop the garlic, then using the flat side of the knife, mash to a paste (add a little salt to the garlic to help mash it).
4. Step 4 — Finish prep
   To make the sriracha glaze, put 20g butter in a large microwave-safe bowl and microwave for 10 secs or until melted. Stir in the sriracha sauce and 1½ tsp honey and season with salt and pepper. For the cucumber salad, stir the garlic, mirin, ¼ tsp chilli flakes* (use more or less to taste), 3 tsp white vinegar and 2 tsp soy sauce into the cucumber.
5. Step 5 — Air-fry kale
   Tear the kale leaves into small pieces, discarding the stems. Put in the air-fryer basket and spray with oil. Air-fry the kale for 6 mins or until crispy. Remove from the air fryer and season with salt and pepper.
6. Step 6 — Toss pork and serve
   Return the pork to the air-fryer basket and air-fry for 1-2 mins to warm through. Transfer the pork to the bowl with the sriracha glaze and toss to coat. Fluff the rice with a fork. Divide the rice, pork belly bites and crispy kale among plates. Serve with the cucumber salad.

Allergens

Milk, Soy, Gluten, Sulphites, Wheat