Stop putting peanut butter in the sandwich category, Chef, because this nutty condiment can be transformed into a delicious dressing. Poured over a cucumber, edamame bean, cabbage & carrot salad, this creamy & zesty liquid adds a lipsmacking creamy balance for the umami-rich sesame-soy coated pork belly. Served on a bed of sushi rice, this is the perfect meal to impress your loved ones or guests with something different to dine on.
Nigiri-Style Pork Belly
Nigiri-Style Pork Belly
with a cucumber salad & peanut butter dressing
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Cucumber
- Edamame Beans
- Fresh Mint
- Lemon Juice
- Peanut Butter
- Peanuts
- Pork Belly Pieces
- Sesame-Soy Sauce
- Shredded Cabbage & Julienne Carrots
- Spring Onion
- Spring Onions
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
SUSHI RICE
Preheat the oven to 200°C. Rinse the rice until the water runs mostly clear. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water, cover with a lid, and let it soak for 10-15 minutes. Bring to a boil over medium heat, then reduce to low, cover, and cook until the water has been absorbed, 10-12 minutes. Remove from the heat and steam for 5-8 minutes. Fluff with a fork and cover.
TOAST
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat. Add the Pork chunks and sear until browned and cooked through (the pork will render its own fat), 6-8 minutes (shifting as they colour).
SAUCE MOMENT
Place a clean pan over medium heat with sesame-soy sauce, simmer until warmed through, 30-60 seconds and mix in the Pork belly until coated. Remove from the heat.
SALAD & SOME PREP
In a salad bowl, combine the Cucumber, spring onion (to taste), edamame beans, cabbage & shredded carrots, a drizzle of olive oil and season. In a small bowl, combine the peanut butter and lemon juice (to taste). Loosen with warm water in 5ml increments until drizzling consistency.
FINE DINING
Make a bed of the rice, top with the saucy Pork belly, and side with the Cucumber salad. Drizzle the peanut butter dressing over the cucumber salad and garnish with mint. Well done, Chef!
SUSHI RICE
Preheat the oven to 200°C. Rinse the rice until the water runs mostly clear. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water, cover with a lid, and let it soak for 10-15 minutes. Bring to a boil over medium heat, then reduce to low, cover, and cook until the water has been absorbed, 10-12 minutes. Remove from the heat and steam for 5-8 minutes. Fluff with a fork and cover.
TOAST
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat. Add the Pork chunks and sear until browned and cooked through (the pork will render its own fat), 6-8 minutes (shifting as they colour).
SAUCE MOMENT
Place a clean pan over medium heat with sesame-soy sauce, simmer until warmed through, 30-60 seconds and mix in the Pork belly until coated. Remove from the heat.
SALAD & SOME PREP
In a salad bowl, combine the Cucumber, spring onion (to taste), edamame beans, cabbage & shredded carrots, a drizzle of olive oil and season. In a small bowl, combine the peanut butter and lemon juice (to taste). Loosen with warm water in 5ml increments until drizzling consistency.
FINE DINING
Make a bed of the rice, top with the saucy Pork belly, and side with the Cucumber salad. Drizzle the peanut butter dressing over the cucumber salad and garnish with mint. Well done, Chef!
SUSHI RICE
Preheat the oven to 200°C. Rinse the rice until the water runs mostly clear. Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water, cover with a lid, and let it soak for 10-15 minutes. Bring to a boil over medium heat, then reduce to low, cover, and cook until the water has been absorbed, 12-15 minutes. Remove from the heat and steam for 5-8 minutes. Fluff with a fork and cover.
TOAST
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat. Add the Pork chunks and sear until browned and cooked through (the pork will render its own fat), 6-8 minutes (shifting as they colour).
SAUCE MOMENT
Place a clean pan over medium heat with sesame-soy sauce, simmer until warmed through, 1-2 minutes and mix in the Pork belly until coated. Remove from the heat.
SALAD & SOME PREP
In a salad bowl, combine the Cucumber, spring onion (to taste), edamame beans, cabbage & shredded carrots, a drizzle of olive oil and season. In a small bowl, combine the peanut butter and lemon juice (to taste). Loosen with warm water in 5ml increments until drizzling consistency.
FINE DINING
Make a bed of the rice, top with the saucy Pork belly, and side with the Cucumber salad. Drizzle the peanut butter dressing over the cucumber salad and garnish with mint. Well done, Chef!
SUSHI RICE
Preheat the oven to 200°C. Rinse the rice until the water runs mostly clear. Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water, cover with a lid, and let it soak for 10-15 minutes. Bring to a boil over medium heat, then reduce to low, cover, and cook until the water has been absorbed, 12-15 minutes. Remove from the heat and steam for 5-8 minutes. Fluff with a fork and cover.
TOAST
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat. Add the Pork chunks and sear until browned and cooked through (the pork will render its own fat), 6-8 minutes (shifting as they colour).
SAUCE MOMENT
Place a clean pan over medium heat with sesame-soy sauce, simmer until warmed through, 1-2 minutes and mix in the Pork belly until coated. Remove from the heat.
SALAD & SOME PREP
In a salad bowl, combine the Cucumber, spring onion (to taste), edamame beans, cabbage & shredded carrots, a drizzle of olive oil and season. In a small bowl, combine the peanut butter and lemon juice (to taste). Loosen with warm water in 5ml increments until drizzling consistency.
FINE DINING
Make a bed of the rice, top with the saucy Pork belly, and side with the Cucumber salad. Drizzle the peanut butter dressing over the cucumber salad and garnish with mint. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Nigiri-Style Pork Belly?
The preparation time for Nigiri-Style Pork Belly with a cucumber salad & peanut butter dressing is between 25 and 45 minutes.
What is the total time required to make Nigiri-Style Pork Belly with a cucumber salad & peanut butter dressing?
The total time required to make Nigiri-Style Pork Belly with a cucumber salad & peanut butter dressing is between 45 and 65 minutes.
How many servings does Nigiri-Style Pork Belly provide?
4 servings
What are the main ingredients in Nigiri-Style Pork Belly?
Cucumber, Edamame Beans, Fresh Mint, Lemon Juice, Peanut Butter, Peanuts, Pork Belly Pieces, Sesame-Soy Sauce, Shredded Cabbage & Julienne Carrots, Spring Onion, Spring Onions, Sushi Rice
What is the nutritional information of Nigiri-Style Pork Belly?
Calories: 1601, Carbs: 83.1 grams, Fat: grams, Protein: 36.6 grams, Sugar: 17.5 grams, Salt: 795 grams
How do I prepare Nigiri-Style Pork Belly?
FINE DINING: Make a bed of the rice, top with the saucy pork belly, and side with the cucumber salad. Drizzle the peanut butter dressing over the cucumber salad and garnish with mint. Well done, Chef! SALAD & SOME PREP: In a salad bowl, combine the cucumber, spring onion (to taste), edamame beans, cabbage & shredded carrots, a drizzle of olive oil and season. In a small bowl, combine the peanut butter and lemon juice (to taste). Loosen with warm water in 5ml increments until drizzling consistency. SAUCE MOMENT: Place a clean pan over medium heat with sesame-soy sauce, simmer until warmed through, 30-60 seconds and mix in the pork belly until coated. Remove from the heat. PORK BELLY: Return the pan to medium-high heat. Add the pork chunks and sear until browned and cooked through (the pork will render its own fat), 6-8 minutes (shifting as they colour). TOAST: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. SUSHI RICE: Preheat the oven to 200°C. Rinse the rice until the water runs mostly clear. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water, cover with a lid, and let it soak for 10-15 minutes. Bring to a boil over medium heat, then reduce to low, cover, and cook until the water has been absorbed, 10-12 minutes. Remove from the heat and steam for 5-8 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Nigiri-Style Pork Belly?
Cucumber, Edamame Beans, Fresh Mint, Lemon Juice, Peanut Butter, Peanuts, Pork Belly Pieces, Sesame-Soy Sauce, Shredded Cabbage & Julienne Carrots, Spring Onion, Spring Onions, Sushi Rice
How many calories does Nigiri-Style Pork Belly have?
1601 calories
How much fat content does Nigiri-Style Pork Belly have?
grams
Woolies Products in this dish
