Crispy Pork Belly with Coconut Rice

Ingredients

In this adaptation, the traditional Danish dish of Stegt flæsk is transformed into a Seychellois delight by incorporating the flavors and ingredients commonly found in Seychellois cuisine. The original dish is typically served with boiled potatoes and parsley sauce, but in this version, the potatoes are replaced with fragrant coconut rice, adding a tropical twist to the dish. The pork belly is still cooked to perfection, but the seasonings and spices are adjusted to reflect the Seychellois flavor profile. We alse have the original recipe for Stegt flæsk, so you can check it out.

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons chopped fresh cilantro, for garnish 2 tablespoons chopped fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   Rub the pork belly with vegetable oil, salt, black pepper, paprika, garlic powder, and onion powder, ensuring it is evenly coated.
4. 4.
   Place the pork belly on a baking tray and roast in the preheated oven for 1 hour, or until the skin is crispy and golden.
5. 5.
   While the pork belly is roasting, rinse the jasmine rice under cold water until the water runs clear.
6. 6.
   In a saucepan, combine the coconut milk, water, and salt. Bring to a boil.
7. 7.
   Add the rinsed jasmine rice to the saucepan and stir well. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pork belly from the oven and let it rest for a few minutes. Then, slice it into thick pieces.
9. 9.
   Serve the crispy pork belly over a bed of fragrant coconut rice. Garnish with chopped fresh cilantro.

Treat your ingredients with care...

• Pork belly — Make sure to score the skin of the pork belly to allow the fat to render and the skin to become crispy.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the jasmine rice under cold water until the water runs clear to remove excess starch and achieve fluffy rice.

Tips & Tricks

• For extra crispy pork belly, you can place it under the broiler for a few minutes after roasting.
• Add a squeeze of lime juice over the pork belly before serving for a tangy twist.
• If you prefer a spicier flavor, you can add a pinch of cayenne pepper to the seasoning mixture.
• Serve the dish with a side of pickled vegetables for a refreshing contrast.
• Leftover pork belly can be reheated in a skillet for a few minutes to maintain its crispiness.

Serving advice

Serve the Crispy Pork Belly with Fragrant Coconut Rice as a main course, accompanied by a fresh green salad or steamed vegetables. The combination of the crispy pork belly and fragrant coconut rice creates a satisfying and flavorful meal.

Presentation advice

Arrange the sliced crispy pork belly on top of a mound of fragrant coconut rice. Garnish with chopped fresh cilantro for a pop of color. Serve the dish on a large platter or individual plates for an elegant presentation.