Hands up if you love Crispy Roast Pork! 🙂
I absolutely LOVE Crispy Roast Pork, cannot get enough of crackling. So tonight I’ve decided to treat ourselves to some deliciously crispy skinned roast pork with the meat still absolutely tender. It was divine, and I served it with a simple vegetarian Asian Fried Rice stuffed in an open grilled capsicum.
500g Roast Pork Leg / Belly, skin on, meat only approx. 1 inch thick
1 green capsicum, cut in half, seeds removed
1 cup of rice, cooked
1 cup of sweet corn kernels
1 carrot, diced
2 large cup mushrooms, sliced thinly and halved
Light soy sauce
Salt and pepper
Extra virgin olive oil
Chopped spring onions for garnish
Fried onions for garnish
Fresh coriander leaves for garnish
Generously season pork with salt and pepper. Rub with olive oil and place it on an ovenproof dish, skin facing upwards, cook in a preheated oven at 200C for approx. 35 mins.
Meanwhile, heat some olive oil in a hot wok. Stirfry carrots, corn and mushrooms for a few minutes. Add cooked rice and season with light soy sauce and pepper.
Stuff cooked fried rice into half capsicum and grill in the oven for approx. 7-8 mins on high.
Serve grilled capsicum with stuffed fried rice with crispy roast pork. Garnish with spring onions, fried onions and fresh coriander leaves. Serve hot.