Preparation:
Cooking:
Serves:
Caramelised Rice
Ingredients
- 40ml La Espanola Pure Olive Oil
- 200g Bb - Red Onion
- 15g Bb - Prep Garlic Peeled
- Cornish Sea Salt
- 340g Easy Cook Long Grain Brown Rice
- 15g Bb - Parsley Flat
- 1 lime
Method
In a deep saucepan add the oil and heat.
Then add the diced onion and cook out for 10 minutes, then add the diced garlic and continue to cook until caramelised and golden.
Add the cooked rice and stir together then add the chopped parsley and the zest & juice from 1 lime.
Pork Tocino
Ingredients
- 4 Pork Belly Squares Skin Removed
- 40g Tate & Lyle Caster Sugar Drum
- 1Cornish Sea Salt
- 8g Bb - Prep Garlic Peeled
- 40ml Everyday Favourites Red Wine Vinegar
- 100ml Heinz Tomato Ketchup
- 60ml La Espanola Pure Olive Oil
- 100ml Tamari Soy Sauce
- 1pce Oranges Medium
- 1pce Bb - Pineapple Medium
- 720g Caramelised Onion Rice
- 2pce Bb - Spring Onion Trimmed
- 4 Eggs Tray Free Range
- 10g World Of Spice Whole Black Sesame Seed
- 12g Bb - Micro Coriander
Method
Place the pork belly squares into a nonmetallic tray and keep them chilled.
In a mixing bowl add the sugar, salt, crushed garlic, vinegar, ketchup, oil, soy sauce, juice and zest from 1 orange and the pulp from 1 pineapple - Blend together and then pour over the pork belly and tumble well together. Add 200ml of water and allow to marinade overnight.
Heat the oven to 160c, remove the pork from the marinade and place it onto a wire rack over a baking tray then place into the oven and cook for about 2 hours, then turn the oven up to 180c and continue to cook and baste until cooked.
Meanwhile place the marinade into a pan and reduce until sticky - baste the pork every 30 minutes until cooked. Allow to rest before carving into slices.
Serve the pork with the rice and top with a fried egg and chargrilled spring onions.
Finish with a drizzle of the sticky glaze, black sesame seeds and micro herbs.
