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Five-spice pork belly with egg-fried rice
Fruit and vegetables
2
garlic
cloves, finely grated
thumb-sized piece fresh root
ginger
, peeled and finely grated
ground
nut
oil, for frying
1
garlic
clove, finely sliced
3
spring onions
, sliced at an angle (including green parts)
Tins, packets and jars
4 tbsp
hoisin sauce
120g/4oz
rice
300g/10½oz chilled cooked
rice
Cooking ingredients
1 tsp
Sichuan peppercorns
1
star anise
1 tsp Chinese
five-spice powder
1 tbsp
sesame oil
2 tbsp
soy sauce
(optional)
1 tsp grated palm sugar or
caster sugar
½ tsp
salt
1 tsp
sesame oil
flaked
sea salt
, to taste
¾ tsp
Sichuan peppercorns
1 tsp Chinese
five-spice powder
freshly ground
white pepper
soy sauce
, for finishing
Dairy, eggs and chilled
2 large free-range
eggs
Meat, fish and poultry
500g/1lb 2oz
pork belly
, skin scored
100g/3½oz cooked five-spice belly
pork
, cut in to 1cm/½in cubes (see above)
60g/2¼oz cooked small peeled
prawns
, if using frozen defrost and drain well
Other
60g/2¼oz small dried shrimp, soaked in warm water
Back to recipe
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