Crispy Pork Belly & Rice

Published 06/27 2014 03:12PM

Updated 07/01 2014 09:43AM

Crispy Pork Belly & Rice

Crispy Pork Belly
1 lb. pork belly, cut into thirds
2 teaspoons Chinese Five Spice Seasoning
½ head Napa Cabbage, shredded
1 apple, shredded
1 tablespoon white wine vinegar
3 tablespoons Sambal
2 tablespoons honey
Lemon zest
½ lemon, juiced

•Score each piece of pork belly with 3-4 marks across skin.
•Heat a medium pan for frying while preheating oven to 450⁰F.
•Season the pork on all sides with Chinese Five Spice.
•Sear pork on the skin side first, and then continue to sear all four sides.
•Place in the pan then in the oven for 20 minutes.
•Combine the shredded Napa Cabbage and shredded apples in a bowl.
•In another medium bowl, combine the vinegar, Sambal, honey, lemon zest and juice with a wire whisk. Add to cabbage and apples for sauce to create slaw. Serve with pork and rice.

½ lb. cooked long grain rice
1 celery stalk, chopped
½ small yellow onion, chopped
2 cloves garlic, chopped
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon miren
Tone’s® Salt & Pepper to taste
½ lemon, juiced

•Cook rice according to package directions and set aside.
•In a skillet, heat the sesame oil.
•Add celery and onions and sauté for 2-3 minutes until the onions and celery soften.
•Add garlic and cook another minute.
•Add miren and soy sauce and continue cooking 1-2 minutes.
•Lastly, add rice and lemon juice, and Tone’s® Salt & Pepper to taste. Serve with pork belly and slaw.

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