roast pork belly with asian slaw and pickled lemon rice

pork belly

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

Cook Time 1 hr
Total Time 1 hr
Course Main Dish
Servings 2 people

Ingredients
  

For the pork marinade

  • 50 ml light soy sauce
  • 50 ml xiaoshing rice wine
  • 1 tablespoon fish sauce
  • 50 ml sweet chilli sauce
  • 4 slices pork belly

For the slaw

  • 1/4 red cabbage shredded
  • 2 small carrots grated
  • 2 spring onions sliced
  • Handful coriander chopped
  • 50 ml rapeseed oil
  • 50 ml light soy sauce
  • 1 tablespoon honey
  • 1 lime zest and juice
  • sesame seeds to serve

For the rice

  • 150 g basmati rice
  • 1 pickled lemon
  • 2 cloves

Instructions
 

  • 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.
  • 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.
  • 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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