This dish is a delicious twist on the classic Chinese take-out favourite of egg fried rice & pork. The pork belly is braised in a sweet, savoury & sticky sauce until melt-in-your-mouth tender. Served over a bed of egg fried Jasmine rice & charred broccoli. The result is a dish that is packed with flavour & texture. Ready the chopsticks!
Chinese Braised Pork Belly
Chinese Braised Pork Belly
with egg fried rice & charred broccoli
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Broccoli Florets
- Chinese 5-Spice
- Chinese Sauce
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Jasmine Rice
- Mixed Sesame Seeds
- Pork Belly Pieces
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Sugar/Sweetener/Honey
FLUFFY RICE
Place the rinsed rice in a pot with 200ml 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT PORK BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 10ml of sweetener, and 20ml of water. Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack an egg into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked egg and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 100ml
Mixed Sesame Seeds - 5ml
Broccoli Florets - 150g
Chinese Sauce - 35ml
Chinese 5-spice - 5ml
Fresh Ginger - 10g
Pork Belly Pieces - 200g
Spring Onion - 1
Fresh Chilli - 1
FLUFFY RICE
Place the rinsed rice in a pot with 400ml 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT PORK BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 20ml of sweetener, and 40ml of water. Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack 2 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 200ml
Mixed Sesame Seeds - 10ml
Broccoli Florets - 300g
Chinese Sauce - 70ml
Chinese 5-spice - 10ml
Fresh Ginger - 20g
Pork Belly Pieces - 400g
Spring Onion - 1
Fresh Chilli - 1
FLUFFY 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT PORK BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 30ml of sweetener, and 60ml of water. Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack 3 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 300ml
Mixed Sesame Seeds - 15ml
Broccoli Florets - 450g
Chinese Sauce - 105ml
Chinese 5-spice - 15ml
Fresh Ginger - 30g
Pork Belly Pieces - 600g
Spring Onions - 2
Fresh Chillies - 2
FLUFFY RICE
Place the rinsed rice in a pot with 800ml 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TIME TO SUC-SEED
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROCC
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.
PERFECT PORK BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 40ml of sweetener, and 80ml of water. Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.
LAY THE FOUNDATION
Crack 4 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and top with the saucy pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 400ml
Mixed Sesame Seeds - 20ml
Broccoli Florets - 600g
Chinese Sauce - 140ml
Chinese 5-spice - 20ml
Fresh Ginger - 40g
Pork Belly Pieces - 800g
Spring Onions - 2
Fresh Chillies - 2
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