Juicy pork slices are a faster and cheaper way of enjoying belly pork.
Ingredients
| 1 kg | Pork belly, slices, I get them at the supermarket (Main) |
| 1 ½ tsp | Salt |
| 1 tsp | Chinese five spice (Main) |
| 3 cups | Jasmine rice, well rinsed in cold water and drained (Main) |
| 2 Tbsp | Chilli bean sauce |
| 4 Tbsp | Naturally brewed soy sauce, Japanese |
| ½ | Iceberg lettuce, thinly sliced |
| 2 | Spring onions, thinly sliced on the diagonal |
| 250 g | Cherry tomatoes, halved |
| ½ | Cucumbers, peeled, split in half lengthways, diced 2cm |
| 1 sprinkle | Coriander sprigs, and sweet chilli sauce for serving |
Directions
- Put the pork, salt and five spice powder into a large mixing bowl and mix well with your hands, rubbing the salt and five spice all over the pork. Reserve for at least 1 hour or overnight.
- Heat the oven to 220C. Place the pork slices side-by-side on an oven rack set over a shallow oven tray. Roast for 15 minutes then reduce the temperature to 200C and roast for a further 20-30 minutes or until the pork is well cooked and crisp.
- Meanwhile, use a rice cooker to cook the rice or place it in a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting. Cook without uncovering for any reason for 20 minutes.
- Remove from the heat and, without uncovering, allow to stand for 5 minutes. Uncover and gently fluff up the rice with a fork — but don't mash the rice grains. Cover and reserve.
- Mix the chilli bean sauce and soy sauce together. Pour into a small serving bowl and reserve.
- Remove the pork from the oven and slice, discarding any bones and gristle.
- Put some rice into each of 6 bowls and pile the lettuce, spring onions, tomatoes, cucumber, pork and coriander on top. Serve with the chilli bean/soy sauce mixture and sweet chilli sauce for dipping.