Friday, April 8, 2016

Recipe: Vita Coco Sticky Belly Pork, with Stir fried greens and Egg fried rice

Hi guys, it's been a while since i've posted, but let me tell you, i'm posting a heck of a recipe here! Now I admit to everyone, I am a coconut oil virgin! (highly reccomend not googling that!) The cool people at Vita Coco and Foodies100 sent me a jar of the stuff and WOW, I ruddy love it! I remember looking into the health benefits of coconut oils during my degree but didint realise how delicious it was! Works perfectly with any Chinese, Indian, Thai or Malaysian dishes. This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com
Above is a picture of the finished dish, below what all the ingredients look like before:
 Here is a picture of the cooking process during stage 2/stage 3 (as you can see, this recipe requires a little bit of multi-tasking, but it's worth it and not tricky to prepare):
This is stage 3 of the cooking process, just before plating up:


Vita Coco Sticky Belly Pork, with Stir fried greens and Egg fried rice (serves 2)

Pork
20g coconut oil
390g belly pork slices, diced
Salt and pepper
2 tbsp freshly minced ginger
60g oyster sauce
60g black bean sauce
200ml lager (Chinese beers like tsing tsau work well)
100ml chicken stock

Greens
20g coconut oil
1 pak choy, sliced
1 courgette, sliced
2 celery sticks, diced
3 garlic cloves, finely chopped
Salt and pepper

Rice
180g long grain rice (or 400g pre-cooked rice)
20g coconut oil
6 spring onions, finely chopped
1 large egg, whisked
1 tbsp soy sauce
Splash of water
Salt and pepper to taste


1)      Cook rice according to packet instructions, drain and set aside. Meanwhile, fry the pork belly in the coconut oil with salt and pepper for 10-15 minutes, until well browned. Add ginger, oyster sauce, black bean sauce, lager and chicken stock, and cook on a medium heat for 25 minutes, stirring often. 
2)      Meanwhile, in another pan, fry the pak choy, courgette, celery and garlic in the coconut oil for 10 minutes, stirring often.  
3)      Meanwhile, in a wok on a high heat, fry the spring onions in the coconut oil for 2 minutes. Add the beaten egg and fry for a couple more minutes, breaking it up, until the egg pieces are golden brown. Add the rice, soy sauce, splash of water, and fry everything up until everything is hot and well combined. Season to taste. 
4)      Serve the egg fried rice with the pork and stir fried greens. Lovely jubbly!