Photographer: James Moffatt // Styling: Elisa Baker
Need to get dinner on the table, stat? Whip up this perfectly balanced bowl — both in flavour and nutrition — in under 30 minutes.
Sticky, fragrant pork belly is freshened up with a colourful array of sliced vegetables and pickled ginger, and served on a bed of rice. If you’re looking for an extra kick, a dipping bowl of gochujang on the side will get the job done.
Ingredients
Method
For lemongrass pork belly, combine all ingredients except for pork in a bowl and whisk to dissolve sugar. Add pork and turn to coat. Stand to marinate (10 minutes).
Place rice in a small saucepan, cover with 450ml water, bring to the boil, cover with a tight-fitting lid, reduce heat to low and cook until water is absorbed (8-10 minutes). Remove from heat and stand for 5 minutes, then fluff with a fork.
Meanwhile, drain pork from marinade (reserve marinade). Drizzle pork with a little oil. Heat a large frying pan over medium heat. Cook pork, turning occasionally, until golden and sticky (10 minutes). Add reserved marinade and 60ml water and cook, turning and basting pork, until sauce is reduced, and pork is sticky (2 minutes). Transfer pork to a plate, pour over pan juices and set aside to rest (5 minutes).
Divide rice, pork, edamame, radish, carrot, coriander, chilli, peanuts and pickled ginger among serving bowls. Drizzle pork with resting juices and serve with gochujang on the side. Mix to combine to serve.
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