I spend a lot of time browsing through food magazines and websites looking for recipes that might become regular dishes in Gerry's Kitchen. A couple of months ago I found a sticky pork belly recipe on the BBC Good Food website that caught my eye and after trying it out once, I knew that I would be cooking it for years to come.
Having cooked it many times since with a few little tweaks to suit personal taste, I felt that it was about time that I shared what is currently my favourite recipe.
Ingredients (serves 2)
- 300g pork belly, rind removed
- 3 tbsp hoisin sauce
- 2 tbsp clear honey
- 2 tbsp rice vinegar
- 2 tbsp dark soy sauce
- 2 tbsp tomato ketchup
- 2cm piece of ginger, finely chopped
- 100g basmati rice
- 150ml coconut milk
For the salad
- 10 sugar snap peas, sliced lengthwise
- 5 radish, thinly sliced
- 4 spring onion, thinly sliced
- 1/2 red pepper, thinly sliced
- Half cucumber, sliced into ribbons
- Handful coriander, chopped
- Handful peanuts, roughly chopped
For the dressing
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/2 red chilli, finely chopped
- 1 tsp sugar
- 1/2 clove garlic, grated
- Juice of half a lime
- Salt to season
- Put the pork belly, hoisin, soy, honey, rice vinegar, ketchup and ginger in a ziplock bag and marinate for at least six hours or overnight if possible.
- On the day of cooking, empty the contents of the bag into an overproof dish and cover with foil. Place the dish into a preheat the oven to gas mark 3 (160C) and cook for 90 minutes.
- After 90 minutes, remove the foil and turn the heat up to gas mark 6 (200C) and cook for a further 30 minutes. At this stage, soak the rice in cold water.
- Remove the pork from the oven and leave to rest on a clean chopping board. Pour the marinade into a saucepan and set aside.
- Meanwhile, drain the rice then adding the coconut milk to the rice with the same amount of water along with a good pinch of salt. Bring to the boil, cover then turn the heat to a minimum. Cook the rice for approximately 10 minutes or until all of the liquid has been absorbed.
- Meanwhile, prepare the salad by tossing all the contents together. Prepare the dressing by shaking all the ingredients in a small jar then pour over the salad. Toss the salad again to make sure that everything is covered by the dressing.
- Bring the reserved marinade to a boil and reduce until it you are left with a dark, sticky sauce.
To serve, spoon the rice into a bowl and place the sliced pork belly on top before drizzling with the sticky sauce. Finish the dish off with a generous serving of the dressed salad on the side.
There's a fair amount of effort involved in bringing this dish together but definitely worth it. In fact, I would go so far as to say that this is one of tastiest meals that I've ever cooked and can't wait to cook it again.
Give it a go and let me know how your get on.