Janelle Bloom and SunRice have teamed up to prepare heavenly culinary creations for the entertaining season.
Using a Stanley knife to finely score the rind in a criss-cross pattern, without cutting through to the meat. Cut into the fat but not into the flesh. Make sure the rind has no stray bristles on it. Rub the rind with olive oil, sprinkle over the salt. Put pork, rind side up on a wire rack over a baking tray, lined with baking paper.
Preheat the oven to 220C fan forced. Roast for 30 minutes. Reduce the oven to 140C fan forced and roast, uncovered for a further 2½ hours or until the pork is tender, cooked through and the rind is crisp. Rest the pork belly, uncovered, for 30 minutes.
Meanwhile, put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water. Stand without removing the lid 10 minutes. Rinse then drain well.
Whisk together fish sauce, lime juice, palm sugar, oil and chilli in a large bowl. Add the rice and stir to combine. Stir in the carrot, sprouts, herbs and eshallots. Spoon onto a board or large platter. Cut pork into slices arrange over the rice and serve.
If you buy your pork from butcher & its not vacuum sealed in plastic the rind should feel dry. If your pork is vacuum sealed its best to remove from bag, wipe dry with plenty paper towel and place into rind side up on a tray. Leave it uncovered in the fridge for 24 hours before cooking.
You can replace the jasmine rice with SunRice Brown Rice or SunRice Brown Organic Rice
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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