Pork belly with salted apricot and couscous

Pork belly with salted apricot and couscous

  

A traditional Chinese dish using broken rice to cover pork before steaming, for the look, to thicken sauce, and for the rice to absorb flavor from fatty pork. I modified using couscous, and place vegetables below, a one dish balanced meal.

1. Cut pork belly into pieces, season with salted plum (I used homemade salted apricot), rice wine, soy sauce, sugar and pepper for half an hour.

Pork belly with salted apricot and couscous, before steaming

2. Cut vegetable into cubes, mostly eggplant, some fennel, carrot or bell pepper.

3. Place vegetables in baking dish, mix pork belly with couscous, layer on top of vegetables. Steam until cooked, around 25 minutes.

Pork belly with salted apricot and couscous

4. Place fresh coriander leaves on top and mix well before serving.