Chinese-Style Pork Belly With Fried Rice

• Slow-Cooked Pork:
• 1 pound pork belly, cut into strips
• 1/3 cup water
• 3 1/3 tablespoons dark soy sauce
• 1 1/2 tablespoons honey
• 2 cloves garlic, minced
• 1 (1 inch) piece ginger, grated
• 3 spring onions, sliced on the diagonal
• 1/4 cup cashew nuts
• Fried Rice:
• 4 cups water
• 2 cups uncooked white rice
• 1 pinch salt
• 1 tablespoon olive oil
• 2/3 cup green peas
• 1 egg, lightly beaten
• 1 tablespoon soy sauce

1. Preheat oven to 275 degrees F (135 degrees C).
2. Combine pork belly strips, water, dark soy sauce, honey, garlic, and ginger in a Dutch oven over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
3. Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.
4. Bring water, rice, and salt to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 20 to 25 minutes. Drain in a colander and rinse with tap water.
5. Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in green peas, egg, and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
6. Serve pork belly over rice.

pork belly, water, soy sauce, honey, garlic, ginger, spring onions, cashew nuts, water, white rice, salt, olive oil, green peas, egg, soy sauce

Taken from www.allrecipes.com/recipe/258243/chinese-style-pork-belly-with-fried-rice/ (may not work)