If you ask me what my favourite meat is I’ll tell you it’s pork. I love pork chops, pulled pork, pork sausages and I ADORE pork belly. If I’m at a restaurant and pork belly is on the menu, then it’s a no-brainer – I’m ordering it. When possible I like to buy meat that is locally produced in Northern Ireland and for this pork recipe I used NI Pork belly from Lidl. If you want to do the same then look out for NI Pork with the ‘assured origin’ label.
My Szechaun pork belly is deliciously tender and fragrant thanks to some slow cooking and simple spicing. For me, when making a Chinese inspired meat dish, egg fried rice is the perfect accompaniment. And for an extra dose of colour and healthiness I made a super easy broccoli and cashew nut salad.
Ingredients for Szechaun Pork Belly
500g NI Pork Belly
3 spring onions, chopped finely
thumb sized fresh ginger, sliced finely
2 garlic cloves, sliced finely
350ml vegetable stock
4tbsp soy sauce
2tbsp red wine vinegar
2tbsp castar sugar
2tsp chinese five spice
2tsp szechaun pepper, crushed
1tsp chilli flakes
1tbsp sunflower oil
1tbsp sesame oil
salt & pepper
1tbsp sesame seeds (to garnish)
1. Add both oils to large frying pan and once hot add the pork belly, spring onions, garlic, ginger and fry for a minute or two until you have some colour on the meat.
2. Add the spices, salt and pepper and fry over medium heat for a few minutes. Add the veg stock, soy sauce, red wine vinegar and castar sugar and simmer the ingredients over a low heat for 1 hour and 30 minutes.
3. Remove the pork belly from the pan and allow to cool slightly. Meanwhile thicken up the sauce by simmering it on a higher heat. Add some cornflour if necessary.
4. Slice the pork belly into bite sized cubes and then add sunflower oil and sesame oil to a smaller pan/wok, and once hot, add the cubed pork belly fat side down. Fry for just a minute until you have an attractive golden colour on the fat.
5. Serve the pork on a bed of rice and sprinkle with sesame seeds.
Ingredients for Egg Fried Rice
240g white long grain rice, cooked
2 spring onions, sliced finely
2 eggs, beaten
half cup frozen peas
1tsp sesame oil (to add to egg)
2tbsp sunflower oil
2tbsp soy sauce
1. Once the rice has been cooked, set aside and let cool. Beat the eggs and whisk in the sesame oil.
2. Add sunflower oil to a wok and once hot add the cooled rice and fry for a minute over a high heat, constantly moving the rice around. Then add the spring onions and peas and fry for another minute.
3. Move the rice to one side of the wok and add your egg and sesame oil mixture. Let the egg sit in the wok for approximately ten seconds before mixing it in with the rice. Fry for another minute or two.
4. Add the soy sauce and serve.
Ingredients for Broccoil & Cashew Nut Salad
1 whole broccoli floret, sliced
70g plain whole cashew nuts
1 red chilli, chopped finely
1tbsp sesame oil
1tbsp soy sauce
1tbsp castar sugar
juice of half lime
2tbsp sunflower oil
1. Boil the broccoil in a medium sized pot for approximately 8 minutes (you still want some bite to it!).
2. For the salad dressing, whisk together the sesame oil, soy sauce, castar sugar and lime juice
3. Add the sunflower oil to a small pan/wok and once hot fry the chilli and cashew nuts for a minute over a medium/high heat. Then add the broccoli stalks and fry for another minute until you get a little colour on them.
4. Add all the ingredients to a bowl and drizzle over the dressing.
This is a sponsored NI Pork recipe post and all the dishes are my own creation. If you’d like to view other NI Pork recipes, check out the NI Pork Facebook Page.