TASTE-TANTALISING BOURBON PORK BELLY
You simply can’t go wrong with a nice bit of pork belly! Delectable bourbon glazed pork belly with sweetcorn fried rice and garnish, just the way you like it.
Author: Natalie Marten @windsor_foodie
INGREDIENTS:
For the pork belly:
• 3 pieces of pork belly strips
• 4 tbsp Harvester Bourbon sauce
• 2 spring onions, chopped into halves
• 1/2 tsp black peppercorns
• Salt & pepper to season
• 1/2 tbsp vegetable oil
To Garnish:
• A handful of chopped spring onions.
For the sweetcorn rice:
• 250g basmati rice
• ½ an onion, diced finely
• 2 handfuls sweetcorn
• 1 clove garlic, chopped finely
• A Pinch of salt
• 1/2 tbsp vegetable oil
METHOD:
1. Bring a large saucepan of water to the boil. Add the black peppercorns, spring onions & the pork belly slices. Begin cooking for 15 minutes.
2. Heat up 1/2 tbsp vegetable oil in a frying pan over a medium heat. Add the chopped onions. Fry for a couple of minutes until soft, add the garlic & fry for another 20 seconds.
3. Boil the rice and add it into the pan with the sweetcorn. Season with salt.
4. Add 1/2 tbsp vegetable oil to the empty frying pan. Remove the pork belly from the boiling water and pat dry with a kitchen towel.
5. Add the pork belly into the warm oil and begin to fry until the fat starts to caramelise on the edges. Season with salt & pepper.
6. Turn off the heat then pour in the Harvester Bourbon sauce.
7. Toss to coat the pork all over until glossy.
8. Serve up over the rice with a handful of chopped spring onions to garnish. Enjoy!
