We were looking for breakfast with a kick and we found one! It’s a bit of a change from our usual Sunday brunch but my word it ticked all the right boxes. You do have to be a tad more prepared than usual, this is one of those recipes you look at, get all the ingredients for and then go to cook and it says ‘marinade the meat for at least 12 hrs’ Doh!
This is the stuff you need to marinade the meat the day before
- 300g Pork Belly
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 3 tbsp. soy sauce
- 1 tsp. sriracha
- 1 1/2 tbsp. rice vinegar (we cheated and used white wine vinegar)
- 1 tbsp. sesame oil
- 1 tbsp. honey
The rest you will need on the day you want to eat it
- 1 1/2 cups uncooked wild rice
- 2 nests of noodles
- 2 tablespoons sesame oil
- 5-6 shiitake mushrooms
- 3 handfuls of fresh spinach
- 2 carrots, grated
- 1 cup purple cabbage, thinly sliced
- 4 spring onions, chopped
- 4 fried eggs
The day before
1. Slice the pork belly into chunks, mix all of the marinade ingredients together with the pork belly, cover and pop in the fridge overnight.
On the day
2. Heat the oven to a medium heat, place the pork belly and all of the sauce on a tray and stick in the over for approx. 20 mins, you want them to be nice and sticky.
3. While the rice is cooking prep all of the veg, slice the mushrooms, grate the carrots, slice the cabbage and chop the spring onions.
4. Cook the noodles, when soft drain and fry in the sesame oil until crispy, then put to one side.
5. In another pan heat up a splash of oil and fry the mushrooms, after 4-5 mins add the spinach plus some salt and pepper to season, cook for a few more minutes until the mushrooms are slightly crispy.
6. Fry 4 eggs.
7. Grab 4 large bowls or plates and divide up the rice, noodles, grated carrots, red cabbage, spring onions, pork belly, mushrooms and spinach then place a fried egg on top of each.
8. If you have any sauce left in the pork belly pan just drizzle over the top.