Pork Belly with Coconut Rice and Asian Greens


Pork Belly with Coconut Rice and Asian Greens

Pork Belly with Coconut Rice and Asian Greens. Irresistible crackling, sumptuous dipping sauce and gorgeously steamed veggies. This has to be the perfect mid-week Winter dish.  

Serves 6-8

2kg boneless pork belly, skin scored
Olive oil spray
½ cup Thai basil leaves
¾ cup coriander leaves
1 medium red chilli, sliced
Steamed Asian greens, to serve

Hoisin Ginger Sauce
2cm piece ginger, peeled and chopped
1 clove garlic, chopped
1 medium red chilli, sliced
2 tbsp coriander stems, chopped
½ cup hoisin sauce
2 tbsp fish sauce
2 tbsp fresh lime juice

Coconut Rice
2 cups jasmine rice, rinsed and drained
270ml tin coconut cream

Lightly spray pork with olive oil, then season with salt and pepper. Rub 2 tablespoons sea salt into rind. Preheat oven to 240˚C. Place pork on a wire rack and transfer to a roasting pan. Roast for 30-45 minutes, or until rind has crackled. Reduce to 150˚C. Roast for a further 2 hours 30 minutes, or until flesh is tender. Rest for 15 minutes.

Combine the basil, coriander and chilli in a bowl and set aside.

To make coconut rice, combine rice, 2¼ cups water and coconut cream in a pan. Bring to the boil. Simmer, uncovered for 10 minutes. Remove from heat. Cover and sit for 15 minutes.

To make sauce, place ginger, garlic, chilli and coriander in a mortar and grind with a pestle. Stir in remaining ingredients.

Slice pork and serve with sauce, rice and Asian greens. Garnish with herb mixture.



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