Roast crispy pork belly with egg fried rice
Ingredients
- 1.5 kg/3lb 5oz boneless pork belly, with rind
- 4 tbsp coarse sea salt
- 2 tbsp ground roasted Sichuan peppercorns
- 2 tsp freshly ground white pepper
- 2 tbsp five-spice powder
- 1 tbsp caster sugar
- 400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled
- 2 free-range eggs, beaten
- 2 tsp sesame oil
- 1 tsp salt
- 2 tbsp groundnut or vegetable oil
- ½ tsp freshly ground black pepper
- 2 tbsp spring onions, finely chopped
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