John Myers
Contents
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Ingredients
Spice mix:
- 2 tbsp Rapeseed oil
- Sea salt
- 300 g Jasmine rice
- 1 Pc. Onion
- 3 Pc. Garlic cloves
- 2 Pc. Paprika
- 2 Pc. Carrots
- 1 tsp Saffron
- 1 Handful Snow peas
- Salt pepper
- 1 tbsp Brown sugar
- 1 tbsp Paprika powder
- 1 tbsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Turmeric powder
- 0,5 tsp Cinnamon powder
Instructions
- Pierce the skin of the pork belly with a sharp knife. Score the meat side long, rub with oil and massage in thoroughly with the spice mixture.
- Place the pork belly in a baking pan and sprinkle the skin with salt (so that the moisture is removed from the skin). Cover the meat and let it steep in the refrigerator for 2 hours (preferably overnight).
- Then thoroughly remove the salt crust from the skin so that it does not become too salty. Cut the skin long ago and rub it lightly with oil.
- The meat is then placed in the oven at 180 degrees for about 1 ½ hours and then on the grill function (250 degrees) for about 5-10 minutes until the skin is crispy.
- Cook rice.
- Let the saffron soak in 150 ml of warm water for about 5 minutes. Then add to the cooked rice and stir in thoroughly until all the rice grains are golden yellow.
- Cut the garlic and onions into small cubes. Cut the peppers, carrots and snow peas into bite-sized pieces. Fry everything together in a pan and season with salt and pepper. Add the rice and fry for a few more minutes.
- Then serve the fried rice with the pork belly (cut into bite-sized pieces).
Nutrition
Serving: 100gCalories: 390kcalCarbohydrates: 9.9gProtein: 12.7gFat: 33.8g
