Serves: 4
INGREDIENTS
HOISIN AND SOY PORK BELLY
600 grams pork belly slices
⅓ cup Lee Kum Kee Hoisin Sauce (gf)
1 tablespoon Lee Kum Kee Gluten Free Soy Sauce (gf)
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely chopped
FRIED RICE
1 tablespoon neutral oil
1 brown onion, finely diced
1 large carrot, peeled and finely diced
1 tablespoon grated fresh ginger
3 cloves garlic, finely chopped
1 spring onion, thinly sliced
2 bunches of bok choy, chopped
2 cups cooked white rice
1 tablespoon Lee Kum Kee Gluten Free Soy Sauce (gf)
½ teaspoon Lee Kum Kee Pure Sesame Oil (gf)
1 teaspoon toasted sesame seeds, plus extra to serve
CRISPY FRIED EGG
¼ cup neutral oil
4 large eggs
METHOD
Preheat the oven to 180 ̊C fan bake.
HOISIN AND SOY PORK BELLY: Mix the pork slices and glaze ingredients in a large ovenproof baking dish. Put the dish in the oven and bake for 30 minutes, then turn the slices over and bake for a further 10-15 minutes or until the glaze is sticky.
Remove any bones and cartilage, slice the pork into bite-sized pieces then return to the baking dish and cover.
FRIED RICE: Heat the oil in a large wok or frying pan over a medium heat. Add the onion and carrot and fry until softened.
Add the ginger and garlic and fry briefly before adding the paler ends of the spring onion and the bok choy.
Add the rice to the pan with the soy sauce, sesame oil and the darker green ends of the spring onion and bok choy. Heat through then add the sesame seeds, pork and a few spoonfuls of sauce from the pork dish.
CRISPY EGGS: Heat the oil in a large frying pan over a medium to high heat. Crack the eggs into the pan and fry until the edges become crisp and the whites have set. If your pan isn’t very big, fry the eggs in batches.
Divide the fried rice between 4 plates and top each with a crispy fried egg.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.