Chinese-Style Pork Belly With Fried Rice - cooking recipe

Ingredients

Slow-Cooked Pork:
1 pound pork belly, cut into strips
1/3 cup water
3 1/3 tablespoons dark soy sauce
1 1/2 tablespoons honey
2 cloves garlic, minced
1 (1 inch) piece ginger, grated
3 spring onions, sliced on the diagonal
1/4 cup cashew nuts
Fried Rice:
4 cups water
2 cups uncooked white rice
1 pinch salt
1 tablespoon olive oil
2/3 cup green peas
1 egg, lightly beaten
1 tablespoon soy sauce

Preparation

Preheat oven to 275 degrees F (135 degrees C).
Combine pork belly strips, water, dark soy sauce, honey, garlic, and ginger in a Dutch oven over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.
Bring water, rice, and salt to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 20 to 25 minutes. Drain in a colander and rinse with tap water.
Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in green peas, egg, and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
Serve pork belly over rice.