Pork belly stir fry with Tenderstem®
Created by Piera Lizzeri
I like to keep flavours fresh when it comes to vegetables, lots of crunch and a bit of spice. When it comes to meat it’s all about depth of flavour, but above all its about quality. The better the ingredients the better the flavours.
- Created by Piera Lizzeri
- 60 mins preparation
- 60 mins cooking
- Serves 4
Best when prepared the night before.
Caramelised pork belly with rice and crunchy stir fry.
- 3 garlic cloves, crushed
- 2 inch piece of ginger, peeled and finely chopped
- 2 red chillies, deseeded and finely sliced (keep the seeds if you like it HOT!)
- 2 (about 1kg) pack of pork belly, cut the rind off.
- Juice of 2 limes
- Splash or dash of HP sauce
- 1 can/bottle of cider/dry white wine
- Dry roasted peanuts (a good handful)
- 2 carrots, peeled and chopped
- 1 courgette, chopped
- 1 pepper (pick your colour), chopped
- 1 pack green beans, trimmed and cut in half
- 1 pack sugar snaps
- 1 big bunch of Tenderstem®, washed and roughly chopped
- 2 mugs basmati rice
- Roasted sesame oil (or vegetable oil)
- Salt and pepper
For the pork belly marinade:
Put the pork belly in a bowl.
Throw in half the ginger and chilli and lemon juice. Pour in your cider/wine, add a dash or spash of HP (one man's dash is another man's splash), the more you add the sweeter it'll be.
Get your hands in there and mix it all up so that the pork belly is nicely coated.
Leave to marinate in the fridge. If you can leave it for 24 hours great, if not leave it as long as you can.
Preheat your oven to 200 C or get the BBQ going. BBQing the belly will make it even more delicious but make sure you keep turning it to get an even cook. Once your oven/BBQ is ready put the belly in, reserve the marinade for basting. Check and turn the belly regularly, baste as desired. The end result should be sticky and caramelised.
When your meat is starting to look ready, rinse your 2 mugs of rice. Put a generous knob of butter in a saucepan and melt it. Then add the rice and a pinch of salt, stir until the rice is coated in the butter. Then add 2 and a half mugs of water, put the lid on and leave on low for about 20 mins.
For the veggies:
Wash, chop, cut, crush and slice everything before you start cooking, it'll save a lot of hassle.
Preferably using a deep saucepan/wok, drizzle the sesame oil in the pan, add the garlic, ginger and chilli. Cook on medium and stir until it starts sizzling. Then add the carrots, allow to cook for a couple of mins, then the pepper, courgette, beans and Tenderstem®.
Stir it so that everything gets covered in the garlic, ginger and chilli. I like my vegetables to be crunchy so this is a really quick process, but you can cook them for longer if you wish. Finally add your sugar snaps, salt, pepper, lime juice and peanuts and just mix everything for a couple of minutes.
Cut the belly into bite size chunks. Put some rice on a plate then the meat, drizzling any delicious cooking juices and then top with your stir fry.