Crisp Szechuan pork belly with bok choy and palm sugar glaze

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Chinese

Healthy options: Gluten free; Lactose free; Low carb; Healthy

Serves: 4

Type: Pork belly

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Kitchen friendly view

Crisp Szechuan pork belly with bok choy and palm sugar glaze

Ingredients

400g pork belly
1 small bunch of bok choy, chopped
1 red capsicum, chopped
good quality vegetable oil for deep frying
1 packet vermicelli rice noodles
30g butter
½ bunch coriander, chopped
1 knob ginger, chopped
3 kaffir lime leaves
200g palm sugar
50ml fish sauce

Preparation method

Steam pork until just cooked through and then slice into 1 cm thick pieces and put aside.

Add chopped ginger and finely sliced kaffir lime leaves to a pot with palm sugar and fish sauce. Bring to the boil then reduce to simmer for 3 minutes until nice glaze consistency.

Heat oil until nearly smoking. Put rice noodles in for 3 seconds and they will puff up. Take out and place on paper to drain oil.

Put pork into hot oil, fry until crispy. In a pan, sauté bok choy and capsicum with butter. Add pork, then glaze, and sauté for another minute.

Place rice noodles on plate, top with glazed pork, drizzle remaining glaze over the top and sprinkle with coriander.

Chinese-style braised pork ribs

Pork and fennel patties

Pork and sesame burgers

Pork chops with fennel salt and apple salad

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