roast pork belly with asian slaw and pickled lemon rice

roast pork belly

My daughter’s been learning to ‘magpie’ her writing at school. It’s a cute way to summarise: if you read something that you like, a turn of phrase that’s cool, or a way of describing in an interesting way, borrow it – magpie it. Just like the bird, take something you like and stitch it into something else to make it your own. I really like the concept.

Just as it should be in cooking. This recipe is a version of Jamie Oliver rice, some pork marinade of my own and a vegetable salad I’ve lifted from chef Adam Gray.

I was a guest of Great British Chefs where he showed us a light yet satisfying meal of grilled tuna, charred asparagus and Asian slaw. The mix of red cabbage and carrot in a sharp / sweet dressing is irresistible.

chef adam gray

Chef Gray’s recipe was excellent, and one I’ve made several times since.

grilled tuna with asian slaw

I’ve remixed it – magpied it – here with delicious pork belly, with a savoury rice. I’ve not used pickled lemons before but I can’t get enough of them now – seek them out!

Adam Gray’s full recipe is here.

roast pork belly with asian slaw
roast pork belly with asian slaw and pickled lemon rice
Yum
Print Recipe
Servings
2 people
Cook Time
1 hour
Servings
2 people
Cook Time
1 hour
roast pork belly with asian slaw
roast pork belly with asian slaw and pickled lemon rice
Yum
Print Recipe
Servings
2 people
Cook Time
1 hour
Servings
2 people
Cook Time
1 hour
Ingredients
For the pork marinade
For the slaw
For the rice
Servings: people
Instructions
  1. Preheat the oven to 210C. Mix all the marinade ingredients together. Lay the pork belly slices in a baking tray and cover in the marinade. Cook for 10 minutes, then cover with foil and leave to cook for another 50 minutes.
  2. For the rice, add double the amount of boiling water to rice to a pan with the lemon and spice, cover and simmer for 8 - 9 minutes, or until the water has disappeared. Turn off the heat and allow to sit in the pan for a further five minutes.
  3. For the slaw, combine all the ingredients in a bowl and taste for seasoning. Fluff up the rice with a fork and fish out the cloves - add salt to taste. Serve the rice in a bowl, topped with slaw and then pork belly, sprinkling over sesame seeds to finish.
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