- Slow-Cooked Pork:
- 1 pound pork belly, cut into strips
- 1/3 cup water
- 3 1/3 tablespoons dark soy sauce
- 1 1/2 tablespoons honey
- 2 cloves garlic, minced
- 1 (1 inch) piece ginger, grated
- 3 spring onions, sliced on the diagonal
- 1/4 cup cashew nuts
- Fried Rice:
- 4 cups water
- 2 cups uncooked white rice
- 1 pinch salt
- 1 tablespoon olive oil
- 2/3 cup green peas
- 1 egg, lightly beaten
- 1 tablespoon soy sauce
- Preheat oven to 275 degrees F (135 degrees C).
- Combine pork belly strips, water, dark soy sauce, honey, garlic, and ginger in a Dutch oven over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
- Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.
- Bring water, rice, and salt to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 20 to 25 minutes. Drain in a colander and rinse with tap water.
- Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in green peas, egg, and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
- Serve pork belly over rice.