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
Perfect Sweet ‘n Sour Pork Belly
with jasmine rice & crunchy cashews
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Perfect Sweet ‘n Sour Pork Belly?
The preparation time for Perfect Sweet ‘n Sour Pork Belly with jasmine rice & crunchy cashews is between 20 and 35 minutes.
What is the total time required to make Perfect Sweet ‘n Sour Pork Belly with jasmine rice & crunchy cashews?
The total time required to make Perfect Sweet ‘n Sour Pork Belly with jasmine rice & crunchy cashews is between 35 and 55 minutes.
How many servings does Perfect Sweet ‘n Sour Pork Belly provide?
4 servings
What are the main ingredients in Perfect Sweet ‘n Sour Pork Belly?
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
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?
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
How many calories does Perfect Sweet ‘n Sour Pork Belly have?
875 calories
How much fat content does Perfect Sweet ‘n Sour Pork Belly have?
grams
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