Pork Belly Rice Cakes Recipe
Stir-fried rice cakes with herbs, spicy Sichuan peppercorn, and braised pork belly. Served with jasmine rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups of water in a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
- 2
Braised Pork Belly
In a pot, add the pork belly and enough water to cover it. Bring to a boil, then reduce heat and simmer for about 1.5 hours until tender. Remove the pork belly and let it cool, then slice it into small cubes.
- 3
Stir-fry the Ingredients
In a large skillet, heat vegetable oil over medium-high heat. Add minced garlic, ginger, and Sichuan peppercorns, and sauté for about 1 minute until fragrant. Add the sliced pork belly and stir-fry for about 5 minutes.
- 4
Add Rice Cakes
Add the rice cakes to the skillet, along with soy sauce, oyster sauce, sesame oil, and salt and pepper to taste. Stir well and cook for another 5-7 minutes until the rice cakes are heated through and slightly crispy.
- 5
Finish and Serve
Chop the green onions and sprinkle them over the stir-fried rice cakes. Serve the pork belly rice cakes hot over a bed of jasmine rice.
