Woman’s Day (Australia) - - Celebrity News -

SERVES 4 PREP 5 MINS + REST­ING COOK 1¼ HOURS PER SERVE 2079kj 750g piece pork belly ¹⁄ cup char siu sauce 3 1 tbsp rice wine vine­gar 1 tsp sesame oil 1 tbsp veg­etable oil 2 bunches baby buk choy, trimmed 1 tbsp wa­ter 450g packet mi­crowave jas­mine rice 3 tsp toasted sesame seeds sliced green onion, sliced chilli, to serve 1 Pre­heat oven to 200°C. Line an oven tray with bak­ing pa­per.

2 Place pork on tray. In a bowl, com­bine char siu sauce, vine­gar and sesame oil. Spoon over pork, en­sur­ing it’s com­pletely cov­ered.

3 Bake 1-1¼ hours, bast­ing oc­ca­sion­ally, un­til skin is crisp and meat is cooked through. Rest, cov­ered, 10 mins.

4 Mean­while, in a wok or large fry­ing pan, heat veg­etable oil on high. Stir-fry buk choy 1-2 mins un­til bright green. Add wa­ter and cook, cov­ered, 2 mins un­til buk choy is just wilted. Cook rice fol­low­ing packet in­struc­tions.

5 Serve sliced pork on a bed of rice. Ac­com­pany with buk choy and sprin­kle with sesame seeds, green onion and chill.

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