Cherry Pork with Spicy Bacon Broccoli and Sweet Potato Brown Rice

Slow cooked juicy pork belly served with spicy broccoli, sweet potato rice, and a zesty cranberry orange sauce.

Chinese Bacon Slow Cooked Broccoli Pork Belly Brown Rice

Estimated Nutrition

Calories

1203.1

kcal / serving

4812.5 kcal total

Carbs

98.9g

per serving

395.6 g total

Fat

74.6g

per serving

298.2 g total

Protein

35.1g

per serving

140.4 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Red Rock Sugar

CondimentsSauces

tbsp

Dark Soy Sauce

tbsp

Chinkiang Black Rice Vinegar

tbsp

Light Soy Sauce

Low sodium

Fruits

150

Cranberry

Fresh or frozen

GrainsCereals

300

Liquids

tbsp

tbsp

Meat

500

Pork Belly

Large piece

180

Bacon Lardons

Smoky, finely diced

NutsSeeds

cloves

Garlic

Crushed

OilsFats

tbsp

Vegetable Oil

tbsp

Groundnut Oil

Vegetables

400

Sweet Potato

Unpeeled, cut into 1.5cm chunks

2.5

Ginger

Fresh root, finely grated

piece

Red Chilli

Whole dried, torn

piece

Carrot

Large red, sliced into 5cm pieces

200

Tenderstem Broccoli

Cut into 2.5cm pieces

Method

Boil brown rice and sweet potato in 700ml water, then simmer covered for 25 minutes.

Stir-fry pork, dark soy sauce, and syrup in a oiled wok for one minute until browned.

Add 1 litre of boiling water, cover, and simmer for two hours until tender.

Add rice wine, carrots, and broccoli, then season with vinegar and light soy sauce.

Stir cranberry sauce into the pork and serve with fluffed sweet potato rice.

Stir-fry garlic, ginger, dried chillies, and bacon in oil for one minute.

Simmer cranberries and orange juice in a saucepan for 8 minutes.

Boil the pork belly in a large pan of water for 30 minutes, drain, and slice into 2.5cm pieces.

Boil red rock sugar in 1 litre of water until reduced to a red-brown caramel syrup.