Friday, 8 April 2016

Recipe - Sticky Pork Belly with Vietnamese Style Salad

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


  1. 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.
  2. 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.
  3. 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.
  4. Remove the pork from the oven and leave to rest on a clean chopping board. Pour the marinade into a saucepan and set aside.
  5. 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.
  6. 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.
  7. 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.



No comments

© Gerry's Kitchen
Blogger Templates by pipdig