Hear ye, hear ye! A royal feast is about to be created in your kitchen, Chef! On a bed of fluffy Jasmine rice rests browned pork belly bites, smothered in a spicy onion & charred peach salsa. Completed with a quartered bocconcini, corn & fresh peach salad and a sprinkling of coriander.
Pork Belly & Charred Peach Salsa
Pork Belly & Charred Peach Salsa
with jalapeño, fresh coriander & a corn salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bocconcini Balls
- Corn
- Fresh Coriander
- Jasmine Rice
- Lime Juice
- Peaches
- Pork Belly Pieces
- Red Onion
- Salad Leaves
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RINSE, STEAM & BOIL
Place the rinsed rice in a pot over medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and mix through ½ the chopped coriander.
READY TO SALSA?
In a bowl, combine the diced onion (to taste), the chopped jalapeño (to taste), the Lime Juice, a drizzle of oil, and seasoning. Set aside.
THINGS ARE JUST PEACHY
Place a pan or griddle pan over high heat. When hot, add the peach wedges and fry for 1-2 minutes per side until charred. Cut ½ the charred Peaches into pieces and add to the bowl with the onion salsa. Mix until combined. Set aside.
PERFECT Pork
Pat the Pork belly chunks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear for 3-5 minutes per side or until browned and cooked through. Remove from the pan and season. Cover to keep warm.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
A MIX OF YUMMM
Just before serving, toss the cooked Pork with the salsa. In a salad bowl, combine the charred Corn, the Salad Leaves, the remaining peach wedges, the quartered bocconcini, seasoning, and a drizzle of oil.
GET INTO MY BELLY!
Make a bed of the rice and top with the Pork belly chunks & salsa. Side with the Corn salad and sprinkle over the remaining coriander. Stunning work, Chef!
Jasmine Rice - 75ml
Fresh Coriander - 4g
Red Onion - 1
Sliced Pickled Jalapeños - 20g
Lime Juice - 15ml
Peaches - 2
Pork-belly-pieces/" title="View all our recipes with Pork Belly Pieces at eCook">Pork Belly Pieces - 200g
Corn - 50g
Salad Leaves - 20g
Bocconcini Balls - 3
RINSE, STEAM & BOIL
Place the rinsed rice in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and mix through ½ the chopped coriander.
READY TO SALSA?
In a bowl, combine the diced onion (to taste), the chopped jalapeño (to taste), the Lime Juice, a drizzle of oil, and seasoning. Set aside.
THINGS ARE JUST PEACHY
Place a pan or griddle pan over high heat. When hot, add the peach wedges and fry for 1-2 minutes per side until charred. Cut ½ the charred Peaches into pieces and add to the bowl with the onion salsa. Mix until combined. Set aside.
PERFECT Pork
Pat the Pork belly chunks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear for 3-5 minutes per side or until browned and cooked through. Remove from the pan and season. Cover to keep warm.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
A MIX OF YUMMM
Just before serving, toss the cooked Pork with the salsa. In a salad bowl, combine the charred Corn, the Salad Leaves, the remaining peach wedges, the quartered bocconcini, seasoning, and a drizzle of oil.
GET INTO MY BELLY!
Make a bed of the rice and top with the Pork belly chunks & salsa. Side with the Corn salad and sprinkle over the remaining coriander. Stunning work, Chef!
Jasmine Rice - 150ml
Fresh Coriander - 8g
Red Onion - 1
Sliced Pickled Jalapeños - 40g
Lime Juice - 30ml
Peaches - 4
Pork-belly-pieces/" title="View all our recipes with Pork Belly Pieces at eCook">Pork Belly Pieces - 400g
Corn - 100g
Salad Leaves - 40g
Bocconcini Balls - 6
RINSE, STEAM & BOIL
Place the rinsed rice in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and mix through ½ the chopped coriander.
READY TO SALSA?
In a bowl, combine the diced onion (to taste), the chopped jalapeño (to taste), the Lime Juice, a drizzle of oil, and seasoning. Set aside.
THINGS ARE JUST PEACHY
Place a pan or griddle pan over high heat. When hot, add the peach wedges and fry for 1-2 minutes per side until charred. Cut ½ the charred Peaches into pieces and add to the bowl with the onion salsa. Mix until combined. Set aside.
PERFECT Pork
Pat the Pork belly chunks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear for 3-5 minutes per side or until browned and cooked through. Remove from the pan and season. Cover to keep warm.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
A MIX OF YUMMM
Just before serving, toss the cooked Pork with the salsa. In a salad bowl, combine the charred Corn, the Salad Leaves, the remaining peach wedges, the quartered bocconcini, seasoning, and a drizzle of oil.
GET INTO MY BELLY!
Make a bed of the rice and top with the Pork belly chunks & salsa. Side with the Corn salad and sprinkle over the remaining coriander. Stunning work, Chef!
Jasmine Rice - 225ml
Fresh Coriander - 12g
Red Onion - 1
Sliced Pickled Jalapeños - 60g
Lime Juice - 45ml
Peaches - 6
Pork-belly-pieces/" title="View all our recipes with Pork Belly Pieces at eCook">Pork Belly Pieces - 600g
Corn - 150g
Salad Leaves - 60g
Bocconcini Balls - 9
RINSE, STEAM & BOIL
Place the rinsed rice in a pot over medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and mix through ½ the chopped coriander.
READY TO SALSA?
In a bowl, combine the diced onion (to taste), the chopped jalapeño (to taste), the Lime Juice, a drizzle of oil, and seasoning. Set aside.
THINGS ARE JUST PEACHY
Place a pan or griddle pan over high heat. When hot, add the peach wedges and fry for 1-2 minutes per side until charred. Cut ½ the charred Peaches into pieces and add to the bowl with the onion salsa. Mix until combined. Set aside.
PERFECT Pork
Pat the Pork belly chunks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear for 3-5 minutes per side or until browned and cooked through. Remove from the pan and season. Cover to keep warm.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
A MIX OF YUMMM
Just before serving, toss the cooked Pork with the salsa. In a salad bowl, combine the charred Corn, the Salad Leaves, the remaining peach wedges, the quartered bocconcini, seasoning, and a drizzle of oil.
GET INTO MY BELLY!
Make a bed of the rice and top with the Pork belly chunks & salsa. Side with the Corn salad and sprinkle over the remaining coriander. Stunning work, Chef!
Jasmine Rice - 300ml
Fresh Coriander - 15g
Red Onion - 1
Sliced Pickled Jalapeños - 80g
Lime Juice - 60ml
Peaches - 8
Pork-belly-pieces/" title="View all our recipes with Pork Belly Pieces at eCook">Pork Belly Pieces - 800g
Corn - 200g
Salad Leaves - 80g
Bocconcini Balls - 12
Frequently Asked Questions
What is the preparation time for Pork Belly & Charred Peach Salsa?
The preparation time for Pork Belly & Charred Peach Salsa with jalapeño, fresh coriander & a corn salad is between 20 and 35 minutes.
What is the total time required to make Pork Belly & Charred Peach Salsa with jalapeño, fresh coriander & a corn salad?
The total time required to make Pork Belly & Charred Peach Salsa with jalapeño, fresh coriander & a corn salad is between 40 and 55 minutes.
How many servings does Pork Belly & Charred Peach Salsa provide?
4 servings
What are the main ingredients in Pork Belly & Charred Peach Salsa?
Bocconcini Balls, Corn, Fresh Coriander, Jasmine Rice, Lime Juice, Peaches, Pork Belly Pieces, Red Onion, Salad Leaves, Sliced Pickled Jalapeños
What is the nutritional information of Pork Belly & Charred Peach Salsa?
Calories: 1057, Carbs: 104 grams, Fat: grams, Protein: 50.7 grams, Sugar: 33.5 grams, Salt: 431 grams
How do I prepare Pork Belly & Charred Peach Salsa?
RINSE, STEAM & BOIL: Place the rinsed rice in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and mix through ½ the chopped coriander. READY TO SALSA?: In a bowl, combine the diced onion (to taste), the chopped jalapeño (to taste), the lime juice, a drizzle of oil, and seasoning. Set aside. PERFECT PORK: Pat the pork belly chunks dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork chunks and sear for 3-5 minutes per side or until browned and cooked through. Remove from the pan and season. Cover to keep warm. CHARRED CORN: Return the pan to a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside. A MIX OF YUMMM: Just before serving, toss the cooked pork with the salsa. In a salad bowl, combine the charred corn, the salad leaves, the remaining peach wedges, the quartered bocconcini, seasoning, and a drizzle of oil. GET INTO MY BELLY!: Make a bed of the rice and top with the pork belly chunks & salsa. Side with the corn salad and sprinkle over the remaining coriander. Stunning work, Chef! THINGS ARE JUST PEACHY: Place a pan or griddle pan over high heat. When hot, add the peach wedges and fry for 1-2 minutes per side until charred. Cut ½ the charred peaches into pieces and add to the bowl with the onion salsa. Mix until combined. Set aside.
What should be prepared from my kitchen to make Pork Belly & Charred Peach Salsa?
Bocconcini Balls, Corn, Fresh Coriander, Jasmine Rice, Lime Juice, Peaches, Pork Belly Pieces, Red Onion, Salad Leaves, Sliced Pickled Jalapeños
How many calories does Pork Belly & Charred Peach Salsa have?
1057 calories
How much fat content does Pork Belly & Charred Peach Salsa have?
grams
Woolies Products in this dish
