Recall the pork belly I braised earlier this week?
Click here for my post. For a quick lunch today, I will be using a few pieces of that braised goodness. For this dish, jasmine rice is needed, so it helps to cook it ahead or time your rice-cooker to make some for lunch. I am also using a bit of preserve I cooked earlier for a dish from Jean-Georges VonGerichten's book - Asian Flavors of Jean-George. Preserve is made of ginger, shallots and garlic in honey. Something with a similar flavor profile can be used instead.
Heat olive oil in a pan. Add balsamic vinegar and a bit of honey.
Add the pieces of pork belly, and turn to coat evenly.
Cut scallions.
To serve, on a bed of jasmine rice, add the ginger-shallot-garlic preserve, place pork belly on top and garnish with scallions.
It tastes as good as it looks. Take our word on it. And this is a great example how you can make many components ahead and just do a few quick steps right before the meal, and you can have a fine dish in a matter of minutes. Enjoy!
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