Pork Belly Crispy Rice Recipe
Stone fruit reduction, spicy pickle slaw, cashew, horseradish
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Ingredients
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Pork Belly Crispy Rice
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper. Place it in a baking dish and bake for 2.5 to 3 hours until the meat is tender. Remove from the oven and let it cool before slicing into small cubes.
- 2
Make the Stone Fruit Reduction
In a saucepan over medium heat, combine the chopped stone fruit and sugar. Cook until the fruit breaks down, about 10-15 minutes. Add rice vinegar and continue to simmer for another 5 minutes until the mixture thickens slightly. Set aside.
- 3
- 4
Fry the Rice
In a large skillet or wok, heat the oil over medium-high heat. Add the cooked rice and press it down into an even layer. Fry until crispy and golden brown on the bottom, about 5-7 minutes. Flip and fry the other side until crispy.
- 5
Combine and Serve
Top the crispy rice with the diced pork belly, stone fruit reduction, and slaw. Sprinkle with chopped cashews and a dollop of horseradish. Serve immediately.