On a cutting board cut the pork into cubes. Heat a frying pan well and add a little seed oil.
Place the pork on and sauté until it reaches a nice golden color.
Transfer to a wok. Then add all the rest of the ingredients and mix well. Cover the wok with absorbent paper cut into a circular shape and simmer for about 1 hour.
Serve and garnish with chopped fresh onion.
For the rice
Place the rice in a strainer and wash with plenty of water for about 2-3 minutes, stirring by hand.
Place in a pot and add the water, salt, bay leaf and cardamom.
Light over medium heat and when the water has been absorbed, cover the pot with foil and set aside to cool.
Ingredients
For the pork
1 kg pork belly
20 g sunflower oil
20 g white rice wine
200 ml light soy sauce
100 g brown sugar
50 ml dark soy sauce
2-3 pcs star anise
1 pc lemon grass
50 g ginger
30 g miso paste
30 g hoisin sauce
2 cloves of garlic
200 ml water
2 tbsp chopped spring onion
For the rice
300 g basmati rice
600 ml water
5 pcs cardamom
Salt
1 bay leave
Method
For the pork
On a cutting board cut the pork into cubes. Heat a frying pan well and add a little seed oil.
Place the pork on and sauté until it reaches a nice golden color.
Transfer to a wok. Then add all the rest of the ingredients and mix well. Cover the wok with absorbent paper cut into a circular shape and simmer for about 1 hour.
Serve and garnish with chopped fresh onion.
For the rice
Place the rice in a strainer and wash with plenty of water for about 2-3 minutes, stirring by hand.
Place in a pot and add the water, salt, bay leaf and cardamom.
Light over medium heat and when the water has been absorbed, cover the pot with foil and set aside to cool.
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