Crispy-pork-belly-with-pak-choi-2

Crispy pork belly with pak choi

Classic Chinese spices and chilli add a tasty kick

By , 02 October 2018

(11 votes)

Crispy pork belly with pak choi
  • Cook: 45 Mins
    plus marinating

  • Serves: 2

  • Price: £1.85 per serving

Nutritional Info
Each 392g serving contains
  • Energy

    2362KJ

    564KCAL

    28%
  • Fat

    25.3g

    high

    36%
  • Saturates

    7.8g

    high

    39%
  • Sugars

    5.1g

    low

    6%
  • Salt

    1.33g

    med

    22%
of your reference intake.
Typical energy values per 100g: 602kJ/144kcal.
Ingredients
  • 2 slices pork belly, cut into short pieces
  • 1tbsp reduced-salt soy sauce
  • 1tbsp tomato ketchup
  • 1tbsp rice vinegar
  • 2cm piece ginger, finely grated
  • 2 cloves garlic, finely chopped
  • ½tsp Chinese five-spice
  • 100g basmati rice, rinsed
  • 1tsp rapeseed oil
  • 2 pak choi, trimmed and leaves separated
  • 1 red chilli, deseeded and thinly sliced
  • 2 spring onions, thinly sliced
  • 10g fresh coriander, leaves picked and roughly chopped
Method
  • Combine the pork strips, soy sauce, ketchup, vinegar, ginger, garlic and five-spice in a bowl. Cover and chill for 2 hrs or overnight.

  • About 30 mins before serving, cook the rice according to the pack instructions and keep warm.

  • Meanwhile, heat the oil in a heavy-based frying pan on a high setting. Reserving the marinade, put the pork strips in the pan, skin-side down, and fry for 5-6 mins on both sides until golden and crisp. Remove from the pan and set aside.

  • Add the pak choi, red chilli, spring onions and remaining marinade to the pan and fry for 5 mins until the pak choi has wilted.

  • Serve the pak choi and pork on the rice and garnish with the coriander.