Pork Belly With Coconut Rice And Asian Greens Recipe


  • 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
Pork Belly With Coconut Rice And Asian Greens Recipe

  1. 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.
  2. Combine the basil, coriander and chilli in a bowl and set aside.
  3. 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.
  4. To make sauce, place ginger, garlic, chilli and coriander in a mortar and grind with a pestle. Stir in remaining ingredients.
  5. Slice pork and serve with sauce, rice and Asian greens. Garnish with herb mixture.

Source: Mind Food

Share It To Your Friends!

Share to Facebook