Korean style pork belly strips with sticky rice & quinoa bowl

Bidfood UK

Bidfood UK

Standard Supplier 16th June 2017

Korean style pork belly strips with sticky rice & quinoa bowl

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Korean style pork belly strips with sticky rice & quinoa bowl recipe below, as tried and tested by professional chefs - Why not give it a try?

Ingredients

  • 5x 300g Premium Selection Korean style pork belly strips
  • 500g Thai Jasmine rice
  • 500g Everyday Favourites quinoa & vegetable mix
  • 30ml Toasted sesame oil
  • 2x Limes
  • 80ml Everyday Favourites sweet chilli sauce
  • 15ml Wing yip light soy sauce
  • 5 Everyday Favourites eggs
  • 50g Peanuts

Method

1) Cook the rice and quinoa as per instructions and keep warm until needed
2) Follow the grilling instructions to reheat the pork, once hot, set to one side and keep warm
3) In a large frying pan add the sesame oil and fry the rice and quinoa mxi together
4) Add the juice from 2 limes, sweet chilli sauce and soy sauce
5) Separate the eggs – only the yolks are needed and set to one side
6) Serve the rice mix into warmed bowls and top each one with hte egg yolk
7) Top with the hot Korean pork and toasted peanuts
8) Serve straight to the table for the customer to stir – this will cook the egg yolk