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Crispy roast pork belly with egg fried rice
Fruit and vegetables
2 tbsp
spring onions
, finely chopped
Cooking ingredients
4 tbsp coarse
sea salt
2 tbsp ground roasted
Sichuan peppercorns
2 tsp freshly ground
white pepper
2 tbsp
five-spice powder
1 tbsp
caster sugar
2 tsp
sesame oil
1 tsp
salt
2 tbsp groundnut or
vegetable oil
½ tsp freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
eggs
, beaten
Meat, fish and poultry
1.5 kg/3lb 5oz boneless
pork belly
, with rind
Other
400g/14oz
long-grain rice
, cooked according to the packet instructions, drained and chilled
Back to recipe
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