500gbelly pork stripskin slashed and sprinkled with a little salt
1tbspsoy sauce
The Beetroot, Carrot & Cumin...
450gBeetrootunpeeled weight
1tbspoil
1tspcumin seeds
The Cabbagey noodles...
1tbspoil
1/2Savoy cabbagedeveined, rolled and sliced really really thin
1small leekcleaned and sliced
2clovesof garlicminced
1red chilli pepperfinely sliced
1lemongrasstopped, tailed, the white part bashed with the back of your knife, then sliced
Instructions
The Rice...
Pop everything in the pan, pop on the lid and cook for 25 minutes.
The Pork Belly...
Carefully slash the pork skin, rub a little salt into the skin (wipe with a little oil first if it won't stick)
Pour the soy sauce into the bottom of a baking tray. Press the belly slices down with the back of your hand so they stand skin side up. Stand in the soy sauce and roast uncovered for 15 minutes at 220, then reduce heat to 180 for 20 minutes.
The Beetroot, Carrot & Cumin...
Top & tail, peel and dice the beetroot and carrot and place into a baking tray. Pour a little oil over and sprinkle with the cumin seeds. Toss together well, cover with foil and bake for 25-30 minutes at 180.
The Cabbagey noodles...
Heat the oil, then add the garlic, chilli and lemongrass for 2 minutes. And in the cabbage ribbons and stir fry until it 'sinks' :)
When the pork is cooked, slice into bite size pieces and serve with the other elements of the meal.