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Honey-Glazed Pork Belly with Jasmine Rice Recipe

Honey-Glazed Pork Belly with Jasmine Rice recipe


This is a yummy dish with sweet and spicy pork belly. The pork is cooked until it's crispy. It's served with soft jasmine rice that has beans and a hint of coconut.


1 kg Pork Belly Slices
1 Tbsp Honey
1 Tbsp Soy Sauce
2 Red Chillies
3 Garlic Cloves
1 inch piece of Ginger
2 Tbsp Brown Sugar
2 Tbsp Rice Vinegar
4 Spring Onions
1/2 Tsp Ground Cinnamon
300 g Jasmine Rice
1 x (400 g) Tin of Black Beans
400 ml Coconut Milk
1 Tbsp Sesame Oil
Salt and Pepper to taste


Preheat your oven to 200°C/392°F.
Cut the pork belly slices into 3cm pieces and place them in a roasting tin. Drizzle with sesame oil, season with salt and pepper, and roast for 30 minutes until golden and crisp, turning halfway through.
While the pork is roasting, rinse the jasmine rice until the water runs clear. Drain and add to a saucepan with the drained and rinsed black beans and coconut milk. Fill the empty coconut milk can halfway with water and add to the pan. Stir in 1/4 teaspoon of ground cinnamon and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
For the glaze, finely chop the chillies, garlic, and ginger. In a small saucepan, combine the honey, soy sauce, brown sugar, rice vinegar, chopped chillies, garlic, ginger, and the remaining 1/4 teaspoon of ground cinnamon. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
Once the pork has roasted for 30 minutes, remove from the oven and brush generously with the honey glaze. Return to the oven and roast for an additional 20 minutes, basting with the glaze occasionally.
Slice the spring onions and set aside for garnish.
To serve, fluff the jasmine rice with a fork and divide among plates. Top with the honey-glazed pork belly and sprinkle with sliced spring onions.

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