Spiced Pork Belly with Fragrant Coconut, California Prunes and Ginger Wild Rice
Makes: 6 -8 Prep Time: 20 minutesCook Time: 2 hours
- 2kg Pork belly on the bone
- 1 tbsp Salt
- 1 tbsp Pepper
- 1-2 tbsp Fennel seeds
- 1 Bulb of fennel, chopped 2 Onions roughly chopped
- 2 Red onions
- 2 tbsp Olive oil
- 1 Thumb of ginger, peeled and chopped 350g Wild rice
- 15 California Prunes
- 4 tbsp Coconut
- 500ml Ginger beer
- 1 pint Vegetable stock
- 1 Handful coriander
1. Place the chopped fennel and onions into a deep roasting tray. Sit the pork belly on top of the veggies in the roasting tin. Using a sharp knife score the pork 2. skin every 1-2cm to help create a crispy skin during cooking.
2. Dry the pork, then drizzle with a little olive oil and season well with salt, pepper and fennel seeds.
3. Pre heat the oven to 200c and cook for 20 minutes, turn the heat down to 160c and add 1 pint of water into the bottom of the tin.
4. Chop the red onions finely and add to a large shallow pan with a splash of olive oil.
5. Add the diced ginger, California Prunes and the rice and continue to cook for 5 minutes.
6. Scatter in the coconut and pour in the ginger beer, followed by the stock.
7. Stir and bring up to the boil.
8. Add the coriander stalk, not the leaf at this point.
9. Stir the pot before placing in the oven at 160c with the pork for 30 minutes or until the rice is tender and the liquid has been absorbed.
10. Serve the pork with the rice and sprinkle the coriander leaf on the top.