What are the main ingredients in Perfect Sweet ‘n Sour Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Perfect Sweet ‘n Sour Pork Belly?

Calories: 875, Carbs: 82 grams, Fat: grams, Protein: 42.5 grams, Sugar: 22.8 grams, Salt: 1013 grams

How do I prepare Perfect Sweet ‘n Sour Pork Belly?

SOY RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover. GOLDEN CASHEWS: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PERFECT PORK: Return the pan to medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel. SATISFYING SUPPER: Serve up the soy-infused rice and smother in the sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef! SWEET & SOUR: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 40ml of a sweetener. Bring to a boil, then immediately remove from the heat. Stir through the pork and the chopped pepper until fully coated. Season.

What should be prepared from my kitchen to make Perfect Sweet ‘n Sour Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Perfect Sweet ‘n Sour Pork Belly

Name: Perfect Sweet ‘n Sour Pork Belly
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

There is nothing better than crispy pork, pineapple & onions coated in a sweet ‘n sour sauce. Served over a base of jasmine rice and topped with toasted cashews & fresh coriander.

Perfect Sweet ‘n Sour Pork Belly

with jasmine rice & crunchy cashews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Fresh Coriander
Garlic Clove
Garlic Cloves
Jasmine Rice
Low-Sodium Soy Sauce
Onion
Onions
Piquanté Peppers
Pork Belly Pieces
Sweet n' Sour Sauce
Tinned Pineapple Pieces

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Perfect Sweet ‘n Sour Pork Belly

Serves 1

SOY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK
Return the pan to medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 20ml of a sweetener. Bring to a boil, then immediately remove from the heat. Stir through the pork and the chopped pepper until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!

Jasmine Rice - 75ml
Low Sodium Soy Sauce - 10ml
Cashew Nuts - 10g
Pork Belly Pieces - 200g
Onion - 1
Garlic Clove - 1
Tinned Pineapple Pieces - 60g
Sweet ’n Sour Sauce - 60ml
Piquanté Peppers - 15g
Fresh Coriander - 3g

Download the Recipe

Serves 2

SOY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK
Return the pan to medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 40ml of a sweetener. Bring to a boil, then immediately remove from the heat. Stir through the pork and the chopped pepper until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!

Jasmine Rice - 150ml
Low Sodium Soy Sauce - 20ml
Cashew Nuts - 20g
Pork Belly Pieces - 400g
Onion - 1
Garlic Clove - 1
Tinned Pineapple Pieces - 120g
Sweet ’n Sour Sauce - 130ml
Piquanté Peppers - 30g
Fresh Coriander - 5g

Download the Recipe

Serves 3

SOY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK
Return the pan to medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 60ml of a sweetener. Bring to a boil, then immediately remove from the heat. Stir through the pork and the chopped pepper until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!

Jasmine Rice - 225ml
Low Sodium Soy Sauce - 30ml
Cashew Nuts - 30g
Pork Belly Pieces - 600g
Onions - 2
Garlic Cloves - 2
Tinned Pineapple Pieces - 180g
Sweet ’n Sour Sauce - 170ml
Piquanté Peppers - 45g
Fresh Coriander - 8g

Download the Recipe

Serves 4

SOY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK
Return the pan to medium-high heat. Pat the pork belly pieces dry with paper towel. When hot, add the pork pieces (the pork will render its own fat) and fry until crispy and cooked through, 4-8 minutes per side. Remove from the pan and drain on paper towel.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 80ml of a sweetener. Bring to a boil, then immediately remove from the heat. Stir through the pork and the chopped pepper until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour pork. Scatter over the toasted cashews and the chopped coriander. Simply gorgeous, Chef!