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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.