roast pork belly with asian slaw and pickled lemon rice
Servings
2people
Cook Time
1hour
Servings
2people
Cook Time
1hour
Ingredients
For the pork marinade
For the slaw
For the rice
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.