Roasted Pork Belly with Bourbon-peach Sauce, Fried Rice

• tiempo total: 1 hour 22 minutes

Ingredientes

Roasted Pork Belly :

1 ½ lbs pork belly, skin on

2 tsp kosher salt

1 tsp black pepper

1 tsp brown sugar

1 tbsp dried herbs (basil, thyme, rosemary)

Instrucciones

Score the pork belly skin, being careful not to cut into the meat.

Rub all sides with salt, pepper, sugar, and herbs.

Place on a wire rack over a lined baking sheet, skin side up.

Roast at 450°F (230°C) for 25–30 min, then reduce to 325°F (160°C) and roast 20–25 min more.

Rest under foil for 20 min, then cut into bite-sized cubes.

Bourbon-Peach Sauce:

1 cup diced peaches (fresh or thawed frozen)

2 tbsp brown sugar

¼ cup bourbon

2 tbsp apple cider vinegar

1 tbsp ketchup

1 tsp Dijon mustard

Pinch of cayenne (optional)

Salt and pepper to taste

Instructions:

Combine all ingredients in a saucepan.

Simmer on medium heat, stirring, until peaches are soft and sauce thickens (10–15 min).

Blend until smooth (optional). Adjust seasoning.

Fried Rice:

2 cups cooked rice (cold, day-old preferred)

2 eggs, lightly beaten

1 cup mixed vegetables (peas, carrots, corn)

2 green onions, sliced

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp vegetable oil

Instructions:

Heat vegetable oil in a wok or skillet. Scramble eggs, then set aside.

Add more oil, then sauté vegetables until tender.

Add rice, stir-fry until hot. Add soy sauce and sesame oil.

Stir in eggs and green onions. Toss and serve.

Onion Rings

1 large onion, sliced into rings

1 cup flour

1 cup buttermilk (or milk)

1 cup breadcrumbs or panko

Salt and pepper

Oil for frying

Instructions:

Dip onion rings in flour, then buttermilk, then breadcrumbs.

Fry in hot oil (350°F/180°C) until golden. Drain and season.

To Serve:

Plate a mound of fried rice.

Top with diced roasted pork belly.

Drizzle generously with bourbon-peach sauce.

Garnish with crispy onion rings.

Recipe from Byron Ella