Crispy Pork Rashers with Sticky jasmine rice

Name: Crispy Pork Rashers with Sticky jasmine rice
Cuisine: South African
Ingredients: 500 g pork rashers; 1 tsp salt; 1 cup jasmine rice; 200 g broccoli, chopped; 1 tsp extra virgin olive oil; 1 tablespoon Teriyaki sauce; 1 garlic clove, minced

Dominique Solomon @cook_7578122

Cape Town, South Africa

This is an adaptation of my friend’s delicious Taiwanese recipe for salted pork belly served with rice. I added a teriyaki sauce with steamed broccoli.

Dominique Solomon @cook_7578122

Cape Town, South Africa

This is an adaptation of my friend’s delicious Taiwanese recipe for salted pork belly served with rice. I added a teriyaki sauce with steamed broccoli.

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Ingredients

500 gpork rashers
1 tspsalt
1 cupjasmine rice
200 gbroccoli, chopped
1 tspextra virgin olive oil
1 tablespoonTeriyaki sauce
1garlic clove, minced

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Steps

1

Chop the pork rashers into 2cm cubes.
2

Once all chopped, sprinkle the salt over the pork rasher cubes. Then heat the olive oil in a pan over medium-high heat
3

Fry in batches to prevent over-crowding in the pan. We want the pork to be crispy and golden brown. Set aside in a bowl when all fried up.
4

Bring a pot of water to boil with 1 cup of jasmine rice with a pinch of salt. Boil for 10 minutes on a medium heat. Drain in a colander and add some of that water to the same empty pot, leaving the rice in the colander, set back over a low heat and cover the rice to steam gently to become slightly sticky.
5

Deglaze the pan in which you fried the pork with the teriyaki sauce and add the parboiled broccoli to baste in the sauce and add the garlic. Cook for 2 minutes.
6

To assemble, place the rice in a bowl, the pork then the broccoli in the sauce. Drizzle some of the sauce over the rice, and serve warm.