Asian Style Broccoli & Pork Fried Rice

Broccoli and pork fried rice is a quick and easy meal for lunch or dinner.

This recipe is like classic take out style Chinese fried rice. Made with pork, sweet peppers, garlic, green onions and of course broccoli.

Basmati brown rice has a very distinct smell that many be describe as being similar to popcorn when it’s cooked.

The word “basmati” in Hindi means “full of aroma” or “fragrant.” In some places, it’s called the “queen of perfumed rice.”

Brown basmati rice is flavorful and aromatic and frying it makes the dish stand apart, like with any Asian rice dish.

Broccoli Pork & Sweet Pepper Fried Rice

2 eggs, scrambled

1/2 pound pork loin, chopped into small pieces

½ cup brown basmati rice, cooked

½ lb broccoli

2 green onions, diced, separate green parts from white

2 cloves garlic, chopped

1/2 cup sweet pepper, sliced

1 1/2 tablespoons sesame oil, divided

1 tablespoon soy sauce

1 tablespoon rice vinegar

1/4 teaspoon cayenne pepper flakes

Cook The Rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low.

Cover pot and cook, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat, fluff with a fork and set aside.

Preparing Ingredients

While the rice cooks, wash and dry the fresh produce.

Cut off the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

Cut off stems of the peppers, next remove the cores, then thinly slice lengthwise.

Peel and roughly chop 2 cloves of garlic.

Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Cooking The Meat & Vegetables

While the rice continues to cook, in a medium skillet, heat half the sesame oil on medium-high until hot.

Add the chopped pork in an even layer, cook stirring frequently, 3-4 minutes. Transfer to a large serving bowl.

Next add the other half of oil to pan and heat. Add broccoli florets to skillet in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.

Carefully add (as the liquid may splatter) 2 tablespoons of water and cook stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off.

Next add the sliced peppers, chopped garlic, sliced white bottoms of the scallions, pepper flakes. Season with salt and pepper.

Cook stirring occasionally, 2 to 3 minutes, or until softened. Transfer to large bowl with cooked pork. Cover with foil to keep warm. Wipe out the pan.

Make The Fried Rice

In the same pan, heat the remaining sesame oil on medium-high until hot.

Next add cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy.

Add the soy sauce and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the bowl of cooked meat and vegetables; stir to combine.

Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cooking The Eggs

In the same pan, heat 1 teaspoon of butter on medium-high until melted. Add cracked eggs and scramble until cooked.

Turn off the heat. Add scrambled eggs to fried rice mixture and stir in until combined.

Plate and garnish with the sliced green tops of the scallions.

Try these other fried rice dishes.


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Big Green Fried Rice With Pork

Big Green Fried Rice With Pork

A one skillet meal packed with flecks of kale and punctuated with fresh asparagus, green onions and aromatics like garlic and ginger.

Every element of this fried rice delivers deliciousness.

Add pork and you have a very deliciously hunger satisfying meal.

This dish serves 2-3 plates. Prepare all of your ingredients ahead of time, and if you’re doubling the recipe to serve more people, cook it in two batches so you aren’t crowding the skillet.

Big Green Fried Rice With Pork

6 strips thick cut bacon, chopped, cooked

1 tablespoon toasted sesame oil

4 green onions, white and green parts, chopped

1 cup asparagus, sliced 1/4 inch segments

2 garlic cloves, minced

2 cups cold cooked brown rice

2 cups kale, trimmed and ribs removed, chopped well

2 eggs, beaten

1 tablespoon soy sauce

1 tablespoon peeled and grated fresh ginger

Sesame–chilli oil and zest of 1 lemon, to serve (optional)

Heat 1 tbsp of the sesame oil in a large skillet or wok over a high heat. Add the green onion and asparagus and cook for 3–4 minutes, until the onion softens.

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Shift the rice and vegetables to the sides of the skillet and add 1/2 tablespoon sesame oil to pan. Add the eggs and push it around until just set. Break up eggs with a spatula.

Drizzle in the soy sauce and stir-fry everything together until well combined, for about 30 seconds.

Optional to serve drizzled with sesame–chilli oil and lemon zest.

More flavorful rice dishes to try.


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Barbecued Beans & Mexican Chorizo

Barbecued Beans & Mexican Chorizo

The simple flavors of beans are enhanced with Mexican chorizo. Go a step further by adding shallots, sweet peppers and smoked bacon.

Barbecued beans and Mexican chorizo always make a great addition to any lunch, brunch, dinner or even breakfast. Like this Instant Pot Mexican Chorizo & Cheddar Cheese Frittata.

Add the two together in a cooking pot, and you have an awesomely delicious plate of food.


You Love Tacos and you really enjoy the flavor of chorizo – So why not make these Chorizo Potato Tacos

Barbecued Beans & Mexican Chorizo

1/2 of a shallot bulb, chopped

2 mini-sweet peppers (red, yellow or color of choice), seeded, chopped

5 strips smoked bacon, chopped

1 tablespoon butter

1 – 15 ounce can pinto beans, drained, rinsed

1 – 15 ounce can black beans, drained, rinsed

1 cup barbecue sauce, your choice (or find a recipe for a Homemade bbq sauce here)

8 ounce Mexican chorizo

1 tablespoon avocado oil

Over medium-high heat add butter to a medium sauce pan, melt.

Next, add shallots and peppers. Sauté until shallots are fragrant. Next add chopped bacon, sauté for 2 minutes more.

Next add beans and bbq sauce. Stir until all in sauce pan is well incorporated. Set pot aside on back burner on low heat.

In a large skillet over medium-high heat, add avocado oil. When heated, add chorizo and cook for about 6-8 minutes, stirring meat often. Do not cook chorizo hard, just until done, sausage should be cooked but soft.

With a slotted spoon, scoop meat up, allowing any fat to drip off and add to bbq bean mixture. Mix chorizo into beans.

Plate and enjoy with a side salad. Or any of these suggested side dishes.


If you love Mexican Cuisine, search here for recipes. Just type “Mexican” into search box below and click search.


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Instant Pot Filipino Style Pork Adobo

Instant Pot Filipino Style Pork Adobo

The world over, people love adobo. In Puerto Rico, Mexico, and the Philippines, adobo is essential and multipurpose. But what is adobo, exactly?

Considered by many to be the national dish of the Philippines, adobo is a traditional Filipino dish of pork (can also use chicken) that’s marinated in vinegar, garlic, soy sauce, bay leaves and peppercorns.


Spicy & Sweet Roasted Pork Belly

Pork belly has been a delicacy in many Asian countries for decades – Give This Dish A Try – You’ll Be Glad You Did – Spicy & Sweet Roasted Pork Belly


The term adobo is derived from the Spanish word adobar, meaning marinade.

The practice of marinating meat in a flavorful mixture was common to Spanish cuisine.

With Filipino cuisine, anything can become adobo, like squid, eggplant or mushrooms.


Read More Here AboutWhat Are The Benefits of Marinating Meat


Culinary Facts About Adobo

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.

Spanish colonists gave the name “adobo” to the cooking method, but the practice of marinating meat in vinegar was a common culinary practice among the indigenous people of the Philippines long before the Spaniards arrival in 1514.

Unlike the Spanish adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or fish sauce, black peppercorns and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes.

Filipino adobos similarity to Spanish adobo is the primary use of vinegar and garlic.

Instant Pot Filipino Style Pork Adobo

1 1/2 pounds Pork, boneless, cut into 1 1/2 inch chunks, can use pork belly, pork butt, or pork loin

¼ cup dark soy sauce

1 1/2 tablespoons tomato ketchup

1/2 tablespoon black whole peppercorns

1 1/2 teaspoons brown sugar

1/2 teaspoon powdered cayenne pepper

2 bay leaves

5 garlic cloves, minced

For Cooking the Pork Adobo

¼ cup cider vinegar


4 garlic cloves, paper removed, slightly smashed

3 tablespoons avocado oil

Liquid

½ cup water

Marinating The Pork Adobe

Add the pork chunks in a clean dry bowl along with everything mentioned in the “For marinating the pork” section above in the ingredients list.

Mix well so that the pork pieces are well coated with the marinade. Break the Bay leaves into pieces and mix well with the marinated pork.

You can leave the marinated pork overnight in the fridge for best flavors or marinate it for a minimum of 1 hour.

Cooking The Pork

Set the Instant Pot on SAUTE function and set it on HIGH.

Add oil. When moderately hot gently add the marinated pork, without liquid marinade (reserved).

Sear pork pieces just until browned around the edges. Scrape the sides and the bottom of the Instant pot metal insert continuously while searing meat.

When pork is well seared add ½ cup water, cider vinegar and reserved marinade. De-glaze instant pot insert with a spatula.

This is very important to avoid the BURN sign of the Instant Pot.

Add smash garlic cloves and mix in.

CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 10 minutes.

Natural Pressure Release for 10 minutes than release rest of pressure manually by moving valve from the SEALING to the VENTING position. Carefully open the lid of the pot.

Instant Pot Filipino Style Pork Adobo

Serve over rice garnished with chopped green onions and sesame seeds.


Find more Asian Recipes by typing “Asian” in the search box below. Likewise, find more Instant Pot Recipes by typing “Instant Pot” in the search box below and click search.


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Easy Asian Style Fried Rice

Easy Asian Style Fried Rice

Eating China states that fried rice is an all-in-one dish that conquered the world. This quick, cheap and tasty dish is endlessly adaptable and available everywhere.

Preparing this all-in-one dish is way quicker than waiting for your on-line take-out deliver to show up.

Regardless of how popular fried rice might be in other countries, in China fried rice is not an everyday home cooked food.

The Chinese like their rice steamed, white, and fluffy, but most of all plain. And fried rice does not fit that description.

As a matter of fact, fried rice was invented to use up leftovers. It was a dish of convenience and a way to save money and to find other uses for leftovers before throwing them out.

But today in China fried rice is eaten more out of choice than necessity. Typically it is served as a meal-in-one dish enjoyed for lunch or as a simple dinner, perhaps with a soup or a vegetable dish.

About That Rice

Some cooks will say that the dryness of day old cooked rice contributes to the ideal texture in the out come of the dish.

Using freshly steamed rice will render the final fried rice mushy and soft.

This is true if using white rice. But using just cooked brown rice will contribute to a typical firm fried rice texture.

This is because brown rice still has the fiber intake. With white rice, the outer fiber had been removed.


Read Here About Reheating Rice – Is It Okay To Reheat Cooked Rice?


Easy Asian Style Fried Rice

1 cup brown rice, cooked

1 cup frozen peas and carrots

1 chicken thigh, skinless, boneless, chopped into small pieces

3 thick slices of bacon, cut into small pieces

1 tablespoon olive oil

1/4 cup soy sauce

2 tablespoons honey

1 1/2 tablespoon fresh ginger, finely diced

3 small cloves garlic, minced

Cook rice according to package instructions. To save time use an Instant Pot. Follow appliance’s manual instructions.


Cooks Notes

If making stove top cooked rice, it will be done in about 45 minutes. To save time, use an Instant Pot, as brown rice will cook in 25 minutes.


Add diced meat to a medium bowl. Next add soy sauce, garlic, honey and ginger. Mix until well combined. Set aside in refrigerator to marinate meat.

When rice is ready. Set aside to cool.

Place a medium sized skillet over medium heat. Add 1 tablespoon butter. When melted, add eggs, cook soft scrambled, remove from heat and set aside.

In same skillet, add the olive oil and heat. Next, add marinated meat and cook until done, about 5-6 minutes. Remove from heat and set aside with scrambled eggs.

In the same skillet, add a teaspoon of butter with cup of frozen peas and carrots. Continuously stir vegetables in butter until vegetables have melted and softened lightly.

Add rice and meat to vegetables. Mix until all is well incorporated.

Plate and serve.


Try these deliciously yummy rice dishes.

Find More Instant Pot recipes – Type “Instant Pot” into the search box and click Search.


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Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

A side dish of rice just got a whole lot healthier, yet still just as tasty.

It’s low-carb, and trust us when we say, you won’t miss the alternative.


Talking About AlternativeCheck Out The Alternative Cooking Methods to Frying Food – with recipes.


You can eat it plain, stir-fry with it or like we did, turn it into a main meal by adding smoked bacon and melted cheddar cheese.

What is it? It’s, Cauliflower Rice, yes and it is cooked with Smoked Bacon and Cheddar Cheese.

Did we say this dish is low-carb, keto-friendly and deliciously yummy.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

1 1/2 pounds cauliflower, cut into florets

1 large orange carrot, diced

1 large stalk celery, diced

5-6 strips thick cut, smoked bacon, cooked and chopped

1 1/2 cup cheddar cheshredded

Cut cauliflower, stems and all into florets. Dice carrots and celery.

Working in batches process prepared vegetables in a food processor until it resembles rice (you don’t want to crowd the food processor). Set a side.

Fry bacon in a large cast iron skillet over medium heat. Fry until just crisp. Do not over cook. Remove from heat to a paper towel lined plate. Set aside.

Remove all but 1 tablespoon of the bacon fat from the skillet and increase the heat to medium-high.

Add cauliflower rice and fry for approximately 3 minutes, or just until vegetable rice begins to soften.

Chop or crumble bacon and add to skillet and mix in. Remove skillet from heat.

Top cauliflower bacon mix with cheddar cheese.

Place skillet under broiler on high for about 4-5 minutes or until cheese melts and starts to shimmer. Remove from under broiler.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Plate and top with sour cream, green onions and cilantro.

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Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

Mexican migrants initially brought tacos to America when they came to find work on railroad construction in the southern states.

In the early 1900s, the Mexican taco carts lined Los Angeles, with the women running them called chili queens.

At the time though, most Americans considered tacos a lower-class street food.

But today, tacos are one of the most universally loved foods, by poor and rich alike.


You Love Chorizo and Tacos – So Why Not Try Our Chorizo Potato Tacos


With the creation of “Taco Bell” in 1962, and the taco already a well-established Mexican food, Taco Bell brought it to the mainstream by building a franchise to sell these tacos countrywide. 

And because of that, authentic Mexican taco street vendors couldn’t keep up with the pace of tacos cooked by Taco Bell and other fast-food joints.

As we often see with fast food, taste and quality are given up in favor of convenience.

If you taste a Taco Bell taco beside one from a Mexican street taco vendor, there’s no flavor comparison.

The same would hold true for a Mexican Chorizo and Egg Taco.

These tacos are Mexican inspired. The chorizo was made in a real Mexican home kitchen.


You Have To Make These Tacos developed in central Mexico that use shawarma spit-grilled meat brought by Lebanese immigrants to Mexico – Tacos al Pastor


Because of the spices added to the preparation of chorizo, there is no need to add other spices.

There’s nothing like homemade Mexican cuisine or food ingredients brought together by Mexican inspiration.

Chorizo & Egg Tacos is an easy dish to prepare.

With just a few key ingredients, these deliciously yummy tacos are like all of the other Mexican dishes that we have come to know and love.

Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

The following ingredients come together to make 2 tacos each for 4 persons. Adjust recipe accordingly.

16 ounces Mexican chorizo

1/2 cup cilantro, chopped

1/2 cup sour cream

8 corn tortillas

1/2 to 3/4 cup olive oil

Heat a medium non-stick skillet over medium heat. Add sausage. Cook, stirring and breaking up meat into small pieces with wooden spoon, until meat is cooked through. Using slotted spoon, transfer meat to a bowl. Set aside.

Warm tortillas by heating each in a small, dry skillet over medium-high heat for about 15 seconds per side, or by microwaving 10 seconds.

To add some flavor, you can opt. to fry them in olive oil for about 2 minutes, turning 2-3 times.

Cook eggs accordingly. Scramble eggs soft and mix in meat. Or fry eggs sunny side up with a soft runny yoke.

Assemble tacos by placing fried egg on tortilla, topped with meat, sour cream and cilantro. Or top tortilla with scrambled egg mixture, sour cream and cilantro.

Plate two tacos per serving and enjoy.


More Chorizo Recipes To Try –


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Instant Pot Bourbon Pulled Pork

Instant Pot Bourbon Pulled Pork

The easiest pulled pork ever. So flavorful, smoky and juicy. As you grab the cooked meat to remove it from pot, it starts to fall apart.

And the Bourbon bbq sauce, oh so finger licking good.

Oh, and did we say the pulled pork sandwiches are SO SO DELICIOUSLY YUMMY.

Instant Pot Bourbon Pulled Pork

3 tablespoons brown sugar

4 teaspoons Himalayan salt

1 tablespoons smoked paprika

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon ground mustard

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1 (4-pound) boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks

1 tablespoon avocado oil

1 cup chicken stock

4 tablespoons apple cider vinegar

2 cups favorite bbq sauce

2-3 tablespoons bourbon

Set a 6-qt Instant Pot® to the high saute setting.

In a small bowl, combine brown sugar, salt, smoked paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.

Heat avocado oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.

Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot.

Select manual setting. Adjust pressure to high, and set time for 40 minutes.

When finished cooking, quick-release pressure according to manufacturer’s directions.

Instant Pot Bourbon Pulled Pork

Remove pork from the Instant Pot® and shred the meat using two forks.

Add 1 tablespoon of bourbon to the bbq sauce at a time till you heat the right consistency, making sure not to over power the bbq sauce with bourbon flavor.

Next add 1/4 cup of Bourbon BBQ sauce at a time, mixing in until you get the right consistency of meat to sauce.

Serve pulled pork as sandwiches. Use Hawaiian Hamburger buns.

Instant Pot Bourbon Pulled Pork

Spoon on meat to bottom half of bun. Top with your favorite coleslaw.

With the top half of the bun, smother on some bourbon bbq sauce and top bun to make a sandwich.

Serve with sweet potato fries, or any side of your choice.

Try these sandwich favorites:


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Orecchiette With Andouille Sausage & Pesto Chipotle Sauce

Orecchiette with Andouille Sausage and Pesto Chipotle Sauce

Orecchiette is a pasta typical of the Apulia region of Southern Italy. The pronunciation of Orecchiette is : ohr-ay-KYEHT-ee.

The shape of the pasta is what gives it, its name, as it resembles a small ear.

In Italian, the word “orecchio” means “ear”, and the suffix ‘etto’ means ‘small’.

Orecchiette Pasta – Left has Ridges and Right has a Smooth Surface

What’s Andouille Sausage

As for the andouille sausage, it is the star ingredient of Cajun-style dishes, including jambalaya and gumbo.

But despite it’s Cajun reputation, Andouille actually originated in French cuisine.

The large sausage is made from the digestive tract of a single pig. The sausage is mixed with onions and seasonings.

The prepared mixture is put into a casing made from the pig’s large intestine, poached, and allowed to cool.

But andouille sausage found in U.S. stores is prepared Cajun-style from the upper shoulder of a pig and mixed with spicy seasonings. Instead of being poached, it is twice smoked.


Try This Cajunstyle Inspired Dish Tortellini Primavera with Cajun Shrimp


Andouille is sold pre-cooked. It’s really easy to work with. You simply take it out of the fridge, slice it and serve it cold on a cheese and meat platter, on its own or in a pasta recipe.

Is Chipotle A Chili Variety

Chipotle is not a particular chili, but rather is a smoke-dried ripe jalapeño chili pepper.

It is used for seasoning primarily Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.


Read More Here About Mexican vs. Tex-Mex: What is the Difference?


More commonly made from red jalapeños, chipotles date as far back as the Aztecs, who smoked peppers as a preservative measure because the jalapeño’s thick flesh would rot before completely air drying.

Orecchiette with Andouille Sausage and Pesto Chipotle Sauce

16 ounces orecchiette pasta, cooked

2 Andouille sausage links, sliced (about 1/2 pound)

3/4 cup basil pesto, jarred or fresh made (link here for recipe – History of Pesto Sauce)

2 teaspoons chipotle peppers in adobo sauce

1 cup colored cherry tomatoes (about 15 whole cherry tomatoes), sliced in half

1 pound green beans, trimmed, cut in half

Add adobe sauce to the pesto sauce. Mix together well, set aside.

Prepare green beans and cherry tomatoes and set aside.

Cook pasta according to package instructions. Last three minutes of cooking time, add prepared green beans.

Drain, but do not rinse. Set aside.

Slice sausage into 1/2 inch slices. Heat a large skillet over medium heat, add a tablespoon of olive oil, add meat and move about until heated through, about 5 minutes. Remove from pan.

In the same large skillet, add the pasta, green bean mix, the cup of basil pesto mix, sausage; mix well until coated with sauce.

Plate and serve.

Here’s some yummy Toasted Sourdough Garlic Cheese Bread to go with your Orecchiette pasta dish.


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Spicy & Sweet Roasted Pork Belly

Spicy & Sweet Roasted Pork Belly

Pork belly has been a delicacy in many Asian countries for decades.

The pork belly is one of four primal cuts of pork and its where bacon comes from, once cured, smoked, and sliced.

Cesar Herrera, chef instructor at Auguste Escoffier School of Culinary Arts in McHenry, Illinois says that pork belly blends well with an array of other flavors or can hold its own as the star ingredient of a dish.

Kitchen Ratings describes the pork belly as one of the most flavorful cuts of pork you can find.

They say that the belly has the perfect amount of both fat and meat so that neither feature overpowers the other.

Dr. Stuart Farrimond author of – the Science of Cooking, writes that when raw fat is tasteless, but when cooked turns to oil carrying flavor and giving a moist mouthfeel.

Know Your Pork Belly

The optimal ratio between meat and fat is about 50/50 for oven roasted pork belly.

If it has too much meat, your pork will come out of the oven dry. On the other hand too much fat and it will be greasy and heavy tasting.

Remove the skin called a fat cap before cooking pork belly. A butcher can do this for you, but it is easy if you choose to do so.

Buy pork belly cut into strips that are 3-5 inches thick.

Pork belly has juicy fat layers that run through the meat. Once cooked it becomes tender, similar in texture to a pork loin.

And the fat is melt-in-your-mouth with deliciously yummy flavor.

A forked piece of Spicy & Sweet Roasted Pork Belly

Pork belly is an ethnically diverse product.

Whatever your ethnicity there is likely a pork belly dish in your heritage.

Spicy & Sweet Roasted Pork Belly

3 pounds pork belly, skin removed and cut into 2 inch cubes

2 cloves garlic, finely minced

1 teaspoon dried red chili flakes

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons brown sugar, lightly packed

1 tablespoon sesame oil

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon black sesame seeds

4 stalks green onion, chopped

Remove the skin from the pork and cut into 2-inch cubes. Set aside.

In a large bowl whisk together all ingredients, except the sesame seeds, pork belly, and green onions.

Once marinade is made, add the pork pieces and toss to coat.

Cover bowl with plastic wrap and place in the refrigerator for one hour.

Preheat oven to 400 degrees F.

Remove pork from fridge and arrange pieces on a baking sheet loosely. Roast for 20 minutes.

Remove baking sheet from oven and carefully turn each piece over, and roast for 10 minutes more.

Remove from oven, sprinkle with sesame seeds and green onions. Return to oven for an additional 5-10 minutes, or just until you smell the fragrance of the onion.

Plate and serve immediately with your favorite side dish.

Plated Spicy & Sweet Roasted Pork Belly with a side of asparagus

Enjoy the flavor of pork belly with this recipe – Pork Belly Sharp Cheddar Broccoli Bake.