Chinese style belly pork with grapefruit salad


600g (1¼Ib) pork belly slices

1tbsp 5 spice powder

2tbsp vegetable oil

2 garlic cloves, crushed

1tbsp grated fresh ginger

3tbsp soy sauce

2tbsp balsamic vinegar

1tbsp dark brown sugar

500g microwave long grain rice

For the salad

2 pink grapefruit, peeled and segmented

30g mint, leaves picked

handful coriander, leaves picked and finely chopped

2 red chillis, deseeded and thinly sliced

2tsp toasted sesame oil

Toss the pork with the 5 spice powder and oil until coated. Heat a pan over a medium high heat and cook the pork for 5-6 minutes on each side. Turn down the heat a little and stir in the garlic, ginger, soy, balsamic and brown sugar. Mix together well, spooning over the pork to coat and cook for a minute or two.

While the meat cooks, toss together the salad ingredients and prepare the rice, following pack instructions. Slice the pork and divide between 4 plates, top with a little sauce and a handful of the salad. Serve with the rice.

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