Roasted Pork Belly with Bourbon-Peach Sauce, Fried Rice
Roasted Pork Belly :
1.5–2 lbs pork belly, skin on
2 tsp kosher salt
1 tsp black pepper
1 tsp brown sugar
1 tbsp dried herbs (basil, thyme, rosemary)
Instructions:
Score the pork belly skin, being careful not to cut into the meat.
Rub all sides with salt, pepper, sugar, and herbs.
Place on a wire rack over a lined baking sheet, skin side up.
Roast at 450°F (230°C) for 25–30 min, then reduce to 325°F (160°C) and roast 20–25 min more.
Rest under foil for 20 min, then cut into bite-sized cubes.
Bourbon-Peach Sauce:
1 cup diced peaches (fresh or thawed frozen)
2 tbsp brown sugar
¼ cup bourbon
2 tbsp apple cider vinegar
1 tbsp ketchup
1 tsp Dijon mustard
Pinch of cayenne (optional)
Salt and pepper to taste
Instructions:
Combine all ingredients in a saucepan.
Simmer on medium heat, stirring, until peaches are soft and sauce thickens (10–15 min).
Blend until smooth (optional). Adjust seasoning.
Fried Rice:
2 cups cooked rice (cold, day-old preferred)
2 eggs, lightly beaten
1 cup mixed vegetables (peas, carrots, corn)
2 green onions, sliced
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
Instructions:
Heat vegetable oil in a wok or skillet. Scramble eggs, then set aside.
Add more oil, then sauté vegetables until tender.
Add rice, stir-fry until hot. Add soy sauce and sesame oil.
Stir in eggs and green onions. Toss and serve.
Onion Rings
1 large onion, sliced into rings
1 cup flour
1 cup buttermilk (or milk)
1 cup breadcrumbs or panko
Salt and pepper
Oil for frying
Instructions:
Dip onion rings in flour, then buttermilk, then breadcrumbs.
Fry in hot oil (350°F/180°C) until golden. Drain and season.
To Serve:
Plate a mound of fried rice.
Top with diced roasted pork belly.
Drizzle generously with bourbon-peach sauce.
Garnish with crispy onion rings.