Fred and Bex
In this dish, the dark sweetness of Fred & Bex Blackberry Vinegar is combined with the richness of pork belly and the zing of lime, to make a fabulous Szechuan-inspired feast. It requires a little bit of time and TLC, but it’s definitely worth it.
500g pork belly, skin removed*
3 tbsp Fred & Bex Blackberry Vinegar
2 tbsp soy sauce
1 tbsp brown sugar
2 large cloves of garlic
1 tsp five spice
For the rice:
1 tsp turmeric
2 spring onions
*If you buy pork belly in the supermarket, it will usually come with the skin on. I found the easiest way to remove it, without cutting away too much of the flesh, was to cut the pork into cubes and then slice the skin off each one with a very sharp knife.
The pork belly needs to marinate for a couple of hours, so make sure you allow some time. Cut the pork belly into roughly one-inch cubes (removing the skin if necessary), and then mix in a bowl with 2 tbsp Fred & Bex Blackberry Vinegar, 1 tbsp soy sauce, 1 tbsp brown sugar, 2 garlic cloves (peeled and finely chopped), and 1 tsp five spice, plus a generous slug of olive oil. Cover and place in the fridge for at least one hour, preferably two, stirring every now and then to make sure all the pork is well coated in the marinade.
When you’re ready to start cooking, heat a little oil in a wok over a low heat, and then add the marinated pork (be sure to scrape out all the juices from the bowl). Fry gently until the pork loses its pink colour, and then turn the heat up slightly (you still don’t want it too hot) and add a little splash of water. Leave to simmer gently while you do the rice.
Cook the rice according to the instructions on the packet. Once it’s done, drain and rinse with hot water (to remove excess starch), then return to a low heat and pour over the juices from the pork pan. Put the pork back on the heat with the remaining tablespoonfuls of Fred & Bex Blackberry Vinegar and soy sauce and turn up the heat, to get it caramelising a little round the edges – make sure you keep an eye on it though, and toss the pork every now and then to stop it burning. Meanwhile, stir the turmeric through the cooked rice with a small scoop of butter, a pinch of salt, a good drizzle of lime juice and a bit of grated lime zest (to taste).
To finish off, divide the rice between bowls and top with the pork belly. Sprinkle the chopped spring onions over the top and serve straight away.
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SOME GREAT COMMENTS
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