CHILLI PORK BELLY

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PREP TIME 10-15 minutes
COOK TIME 20-30 minutes
SERVES 4

INGREDIENTS

800 g pork belly, rind removed and cut into 2 cm cubes

¼ cup (60 ml) soy sauce

2 teaspoons caster sugar

½ teaspoon sea salt flakes

6 cloves of garlic, thinly sliced

2 tablespoons sesame seeds

1 cup peanuts

Juice of 1 orange

2 cm piece of ginger, grated

2 garlic cloves, grated

1 teaspoon cumin seeds

3 teaspoons coriander seeds

1½ teaspoons peppercorns

2 pinches of chilli flakes (more if you like it spicy!)

2 pouches Tilda instant rice (or your favourite microwave rice)

METHOD

Step 1 

Toast the coriander seeds, cumin seeds, peanuts, peppercorns, and sesame seeds in a dry pan over medium heat until fragrant (about 2-3 minutes). Let them cool slightly, then crush everything together using a mortar and pestle.

Step 2

In a large bowl, mix together the pork cubes, soy sauce, orange juice, sea salt, grated ginger, sliced garlic, caster sugar, and the crushed spice mix. Make sure the pork is well coated in the marinade.

Step 3

Place a large frying pan on medium-high heat. Add the marinated pork and all of the marinade straight into the cold pan. Bring it up to heat and cook, stirring occasionally, until most of the fat has rendered out and the pork is nicely browned and caramelised (about 15-20 minutes).

Step 4

To serve, heat up the Tilda instant rice as per the packet instructions. Spoon the rice into serving bowls and top with the juicy satay pork belly. Drizzle over some of the pan sauce and sprinkle with chopped peanuts for a bit of crunch. Enjoy!