Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, sticky and spicy pork belly with lemon, thyme and red onion basmati rice. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have sticky and spicy pork belly with lemon, thyme and red onion basmati rice using 14 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice:

1. Get Pork Belly Marinate
2. Prepare 1-2 Pork Belly Slice(s)
3. Take 2 Tbsp Maple Syrup
4. Make ready 1 Tbsp Smoked Paprika
5. Make ready 1 Tsp Ground Cinnamon
6. Take 1 Tbsp Cajun Seasoning
7. Get 1 Tsp Garlic Granules
8. Make ready 1 Tsp Light Soy Sauce
9. Prepare Seasoning (Salt&Black Pepper)
10. Prepare Rice Ingredients
11. Get 2-3 Cups Basmati Rice
12. Make ready 1 Tsp Dried Thyme
13. Take 2 Fresh Lemon (Juice and Zest)
14. Take 2 Red Onions(Medium Sized)Sliced

Heat the oil in a frying pan until hot, add the chunks of pork belly and fry over a medium-high heat until browned all over. Transfer the seared pork to the slow cooker and add the ginger, garlic, sugar, white wine vinegar, stock, bay leaves and a good pinch of salt and pepper. Remove the pork from the wok and place on to kitchen roll and pat dry. Discard the water and aromatics in the wok.

Instructions to make Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice:

1. Marinate the pork with marinade ingredients. Add a drizzle of chilli oil and sesame oil to a hot frying pan. Place the pork belly(fatty side) down to render the fats. Once crisped, transfer to a foil lined oven tray and place in middle rack in a preheated oven at 180’C(fatty side up). Cook for 20-25mins.
2. Meanwhile, shallow fry the mangetouts in the same frying pan for 2-5 mins.(keep warm). Combine the rice, thyme and lemon juice and zest in a sauce pan. Pour in cold water (finger tip space between the water and rice) and cook for 10-12mins at medium heat.
3. Serving Suggestion

Remove the pork from the wok and place on to kitchen roll and pat dry. Discard the water and aromatics in the wok. Pound them together in a pestle and mortar with some flaked sea salt, the thyme and garlic to make a paste. Cover and chill, leaving to marinate for a few hours or overnight. See recipes for Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice too.

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