Pan-Fried Pork Belly with Stir-Fried Vegetables
A gluten-free British-inspired dish featuring pan-fried pork belly and a variety of stir-fried vegetables.
Ingredients
- ●1 (1.5 kg) piece pork bellyscore the fat in a crisscross pattern
- ●2 tbsp vegetable oil
- ●1 medium onionsliced
- ●2 medium carrotpeeled and sliced
- ●1 large bell peppersliced
- ●3 cloves garlicminced
- ●1 cup (115g) show peas
- ●2 tbsp soy sauce
- ●1 tsp brown sugar
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
In a small bowl, mix together soy sauce and brown sugar.
- 3
Season the pork belly with salt and pepper.
- 4
Heat 1 tbsp of vegetable oil in an oven-safe pan over medium heat.
- 5
Sear the pork belly for 2-3 minutes on each side, then transfer to the oven.
- 6
Bake the pork belly for 20 minutes.
- 7
While the pork belly is cooking, heat the remaining 1 tbsp of vegetable oil in a large pan over medium-high heat.
- 8
Add the sliced onion, carrot, and bell pepper, and cook until the vegetables are tender.
- 9
Add the minced garlic and cook for 1 minute.
- 10
Add the show peas and cook for 2-3 minutes, or until tender.
- 11
Remove the pork belly from the oven and let it rest for 5 minutes.
- 12
Slice the pork belly into thick slices and serve with the stir-fried vegetables and drizzle with the soy sauce mixture.