Cherry Pork with Spicy Bacon Broccoli and Sweet Potato Brown Rice

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large piece pork belly
• 300g/10½oz red rock sugar
• 2 tbsp vegetable oil
• 2 tbsp dark soy sauce
• 300g/10½oz brown rice
• 400g/14oz sweet potatoes
• 150g/5½oz fresh or frozen cranberries
• 50ml/2fl oz orange juice
• 2 tbsp groundnut oil
• 2 garlic, 2.5cm/1in fresh root ginger
• 2 whole dried red chillies, torn
• 180g/6oz smoky bacon lardons
• 2 tbsp Shaoxing rice wine
• 1 large red carrot
• 200g/7oz Tenderstem broccoli
• 2 tbsp Chinkiang black rice vinegar
• 1 tbsp low sodium light soy sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Cut the pork belly into large chunks, then brown them well on all sides.

2. Add some of the red rock sugar and let it caramelise to a deep amber. Stir in the dark soy sauce, Shaoxing rice wine and the sliced ginger, then add enough water to just cover the pork.

3. Bring to a boil, then reduce to a gentle simmer, cover and cook for about 60 minutes until tender. The pork must reach at least 145°F (63°C) in the thickest part, then rest 3 minutes before serving.

4. Meanwhile, preheat the oven to 200°C (400°F). Toss the cubed sweet potatoes with some groundnut oil and roast on a tray for 25 to 30 minutes until golden and soft.

5. Rinse the brown rice, then simmer it in a pan of water with a lid on for about 40 minutes until tender, and drain any excess water.

6. Put the cranberries, orange juice and remaining rock sugar in a small pan with a splash of water. Simmer for 10 minutes until the cranberries burst and the sauce thickens slightly.

7. Heat the groundnut oil in a wok over high heat. Fry the lardons until crisp, then add the minced garlic, torn dried chillies, sliced carrot and broccoli. Stir-fry for 3 to 4 minutes until just tender.

8. Add the Chinkiang vinegar and light soy sauce to the wok and toss well. Spoon the cherry-style cranberry glaze over the pork and serve with the rice, sweet potatoes and broccoli.