Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cut the raw pork belly into slices about 1 cm thick. Season with the crushed garlic, half the salt and all the pepper. Leave for 15 minutes.
- Meanwhile, bring 680 ml of water to the boil with half the remaining salt. Add the 340 g of long grain rice, cover and cook over low heat for 12 to 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
- Heat the grill over medium to high heat. Grill the belly slices for 5 to 7 minutes per side, depending on thickness, until their centres reach 63 °C. Move away from flare ups caused by fat and rest for 5 minutes.
- Wash and dry the lettuce and cut the tomatoes into wedges. Toss with the 30 ml of olive oil, vinegar and reserved salt.
- Serve the pork belly with the rice and salad.
Shopping tip
Slice the pork belly before grilling. The stated time is for slices about 1 cm thick.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.