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Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice
Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice

Before you jump to Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

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A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

The kitchen on its own gives you many small means by which energy and money can be saved. It is quite uncomplicated to live green, all things considered. It’s about being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to sticky and spicy pork belly with lemon, thyme and red onion basmati rice recipe. To cook sticky and spicy pork belly with lemon, thyme and red onion basmati rice you only need 14 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice:
  1. Take Pork Belly Marinate
  2. Provide 1-2 Pork Belly Slice(s)
  3. Use 2 Tbsp Maple Syrup
  4. Prepare 1 Tbsp Smoked Paprika
  5. Use 1 Tsp Ground Cinnamon
  6. Get 1 Tbsp Cajun Seasoning
  7. Provide 1 Tsp Garlic Granules
  8. Get 1 Tsp Light Soy Sauce
  9. Take Seasoning (Salt&Black Pepper)
  10. You need Rice Ingredients
  11. You need 2-3 Cups Basmati Rice
  12. Provide 1 Tsp Dried Thyme
  13. Take 2 Fresh Lemon (Juice and Zest)
  14. Take 2 Red Onions(Medium Sized)Sliced
Instructions to make Sticky and Spicy Pork Belly with Lemon, Thyme and Red Onion Basmati Rice:
  1. Marinate the pork with marinade ingredients. Add a drizzle of chilli oil and sesame oil to a hot frying pan. Place the pork belly(fatty side) down to render the fats. Once crisped, transfer to a foil lined oven tray and place in middle rack in a preheated oven at 180’C(fatty side up). Cook for 20-25mins.
  2. Meanwhile, shallow fry the mangetouts in the same frying pan for 2-5 mins.(keep warm). Combine the rice, thyme and lemon juice and zest in a sauce pan. Pour in cold water (finger tip space between the water and rice) and cook for 10-12mins at medium heat.
  3. Serving Suggestion

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