Braised pork belly with chilli, ginger and pineapple rice
A recipe from the Good Food collection.
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- 3 tablespoons dry sherry
- 2 tablespoons olive oil
- 2 teaspoons chilli flakes
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 2 tablespoons grated palm sugar (jaggery)
- ½ teaspoon salt
- 2 kg (4 lb 8 oz) pork belly in 1 piece, skin removed
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 250 ml (9 fl oz/1 cup) beef stock
- 200 g (7 oz/1 cup) jasmine rice
- 2 long red chillies, deseeded and finely diced
- 100 g (3½ oz) pineapple, finely diced
- 2 large handfuls coriander (cilantro) leaves, chopped
1. Combine the sherry, 1 tablespoon of olive oil, spices, sugar and salt. Rub all over the pork, cover with plastic wrap and rest for 20 minutes.
2. Remove the pork from the marinade, reserving the marinade. In a large cast-iron casserole dish, heat the remaining 1 tablespoon of olive oil over high heat and brown the pork all over. Reduce the heat to low and add the reserved marinade, rice vinegar, ginger and stock. Cover with a lid and cook for 2 hours, stirring occasionally, or until the sauce becomes thick and syrupy and the pork very tender. Cook the rice according to the packet instructions.
3. Remove the pork from the pan and cut into thick slices. Using a metal spoon, remove any fat from the top of the pan juices and pour the sauce over the sliced pork. Mix the chilli, pineapple and coriander leaves through the rice and serve with the pork.