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Twice Cooked Pork with Pickled Cucumber

Pork belly poached then fried with Chinese flavourings, served with quick pickled cucumbers and steamed jasmine rice.

Main CourseSpicyStir-FryPickledPork Belly
Estimated Nutrition
Calories
578.7
kcal / serving
2314.8 kcal total
Carbs
50.3g
per serving
201.2 g total
Fat
33.2g
per serving
132.6 g total
Protein
19.6g
per serving
78.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
2
pinch
Caster Sugar
CondimentsSauces
15
ml
Chilli Bean Paste
1 tbsp
15
ml
Yellow Bean Sauce
1 tbsp
5
ml
Dark Soy Sauce
1 tsp
5
ml
Light Soy Sauce
1 tsp
15
ml
Rice Vinegar
1 tbsp
GrainsCereals
300
g
Jasmine Rice
Steamed
LegumesPulses
15
ml
Fermented Black Beans
Rinsed and crushed, 1 tbsp
Liquids
15
ml
Shaoxing Rice Wine
1 tbsp
Meat
300
g
Pork Belly
Fatty, skin on
NutsSeeds
1
piece
Garlic
Minced, 1 clove
OilsFats
30
ml
Groundnut Oil
2 tbsp
5
ml
Sesame Oil
Toasted, 1 tbsp
Vegetables
1
piece
Spring Onion
Sliced on the diagonal into julienne strips
4
piece
Cucumber
Small, de-seeded and sliced into 1cm pieces
1
piece
Red Chilli
Fresh, de-seeded and cut into strips

Method

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