Taste of Thailand Pork Belly Fried Rice

Nutrition per serve

Ingredients

• 300g pork belly
• 150g jasmine rice
• 2clov garlic
• 2pcs carrot
• 1pcs pak choy
• 1pcs fish sauce
• 40ml sweet chilli sauce
• 10g Balinese seasoning
• 15ml vegetable oil
• 10ml soy sauce
• 2pcs egg

Method

1. Step 1 — Start roasting pork
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Pat the pork belly dry with paper towel (see Cooking tip). Rub with 2 tsp vegetable oil and season generously with salt. Put the pork, skin-side up, on the lined tray and roast for 40 mins or until the skin starts to blister. Remove from the oven. Carefully drain the pork fat and reserve.
2. Step 2 — Cook rice
   Reduce the oven to 180C and roast the pork for a further 25 mins or until cooked through. Rest for 10 mins. Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce heat to low and cook for 12 mins or until tender and water is absorbed. Turn off the heat and stand, covered, for 5 mins.
3. Step 3 — Make prik nam pla
   While the rice is cooking, crush or finely chop the garlic. Thinly slice the carrots. Coarsely chop the pak choy stems, leaving the leaves whole. For the prik nam pla, combine the fish sauce, sweet chilli sauce and a pinch of Balinese seasoning in a bowl and season with pepper.
4. Step 4 — Stir-fry rice
   While the pork is resting, heat the reserved pork fat in a medium deep frypan over high heat. Stir-fry the carrot and pak choy stems for 2-3 mins until tender. Add the garlic, pak choy leaves, cooked rice, remaining Balinese seasoning and 2 tsp soy sauce and stir-fry for 1 min or until combined and leaves are slightly wilted. Taste, then season with pepper.
5. Step 5 — Cook eggs and serve up
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Fluff the rice with a fork. Cut the pork into bite-sized chunks. Divide the fried rice, pork and eggs among bowls. Drizzle with the prik nam pla and enjoy!
6. Step 6 — Make it yours
   If you have some on hand, scatter over a handful of coriander or mint leaves for a burst of freshness, or squeeze over some lime.

Allergens

Sojabohnen, Eier, Fisch, Sulfit