Roasted five spice pork belly rice bowl
Photo by Tam West
Juicy pork slices are a faster and cheaper way of enjoying belly pork.
- Put the pork, salt and five spice powder into a large mixing bowl and mix well with your hands, rubbing the salt and five spice all over the pork. Reserve for at least 1 hour or overnight.
- Heat the oven to 220C. Place the pork slices side-by-side on an oven rack set over a shallow oven tray. Roast for 15 minutes then reduce the temperature to 200C and roast for a further 20-30 minutes or until the pork is well cooked and crisp.
- Meanwhile, use a rice cooker to cook the rice or place it in a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting. Cook without uncovering for any reason for 20 minutes.
- Remove from the heat and, without uncovering, allow to stand for 5 minutes. Uncover and gently fluff up the rice with a fork — but don’t mash the rice grains. Cover and reserve.
- Mix the chilli bean sauce and soy sauce together. Pour into a small serving bowl and reserve.
- Remove the pork from the oven and slice, discarding any bones and gristle.
- Put some rice into each of 6 bowls and pile the lettuce, spring onions, tomatoes, cucumber, pork and coriander on top. Serve with the chilli bean/soy sauce mixture and sweet chilli sauce for dipping.
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