Sticky Soy Garlic Pork Belly and Sweet Mango Rice Balls
Indulge in the savory sweetness of Sticky Soy Garlic Pork Belly paired with lusciously tropical Mango Sweet Rice Balls! A delightful fusion of flavors awaits in this comforting culinary delight
Anna Hurley
Anna Hurley
Recipe - Shangri-La
Sticky Soy Garlic Pork Belly and Sweet Mango Rice Balls
Prep Time20 Minutes
Servings6
Cook Time120 Minutes
Ingredients
2lbs rindless pork belly, sliced, roughly into 3 inch pieces (Sticky Soy Garlic Belly)
4 ¼ cups chicken stock, hot (Sticky Soy Garlic Belly)
1 tbsp minced ginger (Sticky Soy Garlic Belly)
3 cloves garlic, chopped (Sticky Soy Garlic Belly)
1 tbsp rice wine (Sticky Soy Garlic Belly)
1 tbsp sugar (Sticky Soy Garlic Belly)
2 tbsp vegetable oil (Sticky Glaze)
2 tbsp honey (Sticky Glaze)
2 tbsp brown sugar (Sticky Glaze)
3 tbsp dark soy sauce (Sticky Glaze)
2 gloves garlic, minced (Sticky Glaze)
Green onion, dice for garnish (Sticky Glaze)
2 ½ cups white sticky rice (Mango Sweet Rice Balls)
4 cups water (Mango Sweet Rice Balls)
2-3 mangoes (Mango Sweet Rice Balls)
1 ¼ cup coconut cream (Mango Sweet Rice Balls)
4 tbsp brown sugar (Mango Sweet Rice Balls)
1 tsp lime juice (Mango Sweet Rice Balls)
1 tsp Salt (Mango Sweet Rice Balls)
2 tsp sesame seeds (Mango Sweet Rice Balls)
1 tbsp coconut flakes (Mango Sweet Rice Balls)
Directions
Soy Garlic Pork Belly
- In a large pot, add your pork belly slices, stock, ginger, garlic, rice wine and sugar.
- Bring to a boil, cover and simmer on low heat for 2 hours.
- Once finished simmering, remove pork belly slices and pat dry.
- Chop the pork into bite sized chunks
- In a small bowl, combine 1 tbsp oil, pinch of salt, pepper, ginger, garlic, honey, brown sugar, and soy sauce.
- Add the remaining 1 tbsp of oil to a frying pan and heat over medium high.
- Add in your pork bites with a pinch of salt and pepper. Fry, turning regularly until the pork starts to turn golden.
- Pour the glaze over the pork and continue to cook for a few more minutes, turning the pork often until the pork looks dark and sticky.
- Remove from heat, garnish with green onions and serve with Mango Sweet Rice Balls.
Mango Sweet Rice Balls
- In a large pot over high heat, combine sticky rice and water. Cover, bring to a boil, then reduce heat to low. Stir, cover and cook for 20 minutes. Remove from heat and set aside.
- Slice mangoes into ½ inch chunks, set aside.
- In a medium pot over high heat, combine coconut cream, sugar, lime juice and salt. Bring to a boil then reduce heat to low and cover for 10 minutes. Once the sauce has thickened, remove from heat.
- Add 1/4 cup coconut sauce and add it to your cooked rice. Mix well until incorporated.
- Line a small bowl with plastic wrap, scoop 2 tbsps of your cooked sticky rice and with wet fingers, push the rice against the sides to create an even layer.
- Add a few cubes of mango inside and using the plastic wrap, form the rice into a ball and twist to wrap tightly to form a ball.
- Unwrap and repeat with the rest of the rice.
20 minutes
Prep Time
120 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Campbell's - Rich & Thick Stock, Hervbed Chicken & Spices, 500 Millilitre
$5.49$1.10/100ml
Ginger - Root, Fresh, 1 Pound
$3.79/lb$0.84/100g
Garlic - White, Bulk, 1 Each
$0.89
ASIAN FAMILY - Chinese Cooking Wine, 500 Millilitre
$4.99$1.00/100ml
Rogers - Granulated White Sugar, 2 Kilogram
$5.99$0.30/100g
Western Family - Vegetable Oil, 1.42 Litre
$7.49 was $8.99$0.53/100ml
Western Family - Liquid Honey, 500 Gram
$9.39$1.88/100g
Not Available
Kikkoman - Soy Sauce, 148 Millilitre
$4.49$3.03/100ml
Garlic - White, Bulk, 1 Each
$0.89
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$2.49
KOKUHO - KOKUHO ROSE UNIQUE RICE, 1 Kilogram
$9.99$1.00/100g
Not Available
Mango - Ataulfo, Fresh, 1 Each
2 for $4
$2.00 was $3.59
Cha's - Organic Coconut Whipping Cream, 400 Millilitre
$7.89$1.97/100ml
Not Available
Santa Cruz - Organic Pure Lime Juice, 473 Millilitre
$7.99 was $9.49$1.69/100ml
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.49$1.13/100g
Taipan - Roasted Sesame Seeds, 43 Gram
$3.19$7.42/100g
Let's Do Organic - Coconut Flakes, 198 Gram
$6.49$3.28/100g
Directions
Soy Garlic Pork Belly
- In a large pot, add your pork belly slices, stock, ginger, garlic, rice wine and sugar.
- Bring to a boil, cover and simmer on low heat for 2 hours.
- Once finished simmering, remove pork belly slices and pat dry.
- Chop the pork into bite sized chunks
- In a small bowl, combine 1 tbsp oil, pinch of salt, pepper, ginger, garlic, honey, brown sugar, and soy sauce.
- Add the remaining 1 tbsp of oil to a frying pan and heat over medium high.
- Add in your pork bites with a pinch of salt and pepper. Fry, turning regularly until the pork starts to turn golden.
- Pour the glaze over the pork and continue to cook for a few more minutes, turning the pork often until the pork looks dark and sticky.
- Remove from heat, garnish with green onions and serve with Mango Sweet Rice Balls.
Mango Sweet Rice Balls
- In a large pot over high heat, combine sticky rice and water. Cover, bring to a boil, then reduce heat to low. Stir, cover and cook for 20 minutes. Remove from heat and set aside.
- Slice mangoes into ½ inch chunks, set aside.
- In a medium pot over high heat, combine coconut cream, sugar, lime juice and salt. Bring to a boil then reduce heat to low and cover for 10 minutes. Once the sauce has thickened, remove from heat.
- Add 1/4 cup coconut sauce and add it to your cooked rice. Mix well until incorporated.
- Line a small bowl with plastic wrap, scoop 2 tbsps of your cooked sticky rice and with wet fingers, push the rice against the sides to create an even layer.
- Add a few cubes of mango inside and using the plastic wrap, form the rice into a ball and twist to wrap tightly to form a ball.
- Unwrap and repeat with the rest of the rice.