Crispy skinned ginger braised pork belly, lup chong rice, stir-fried Szechuan cabbage and Chinese broccoli – serves 2 people (GF)
A popular dish I first cooked at Fanny’s in the 80s – now with a Phillipe Mouchel tweak, a great go to dish during winter.
Peter Ford Catering is offering pre-prepared restaurant quality meals packaged for two people to be heated in minutes and enjoyed at home.
This is a great way to eat well and support a local business who in turn supports local suppliers and employs local people.
Description of meal
Crispy skinned ginger braised pork belly, Lup Chong rice, stir-fried Szechuan cabbage and Chinese broccoli
- Ginger braised pork belly
- Lup chong sausage rice
- Szechuan cabbage
- Chinese broccoli
Meals are pre-made and cannot be adapted to suit personal requirements.
Oven: Preheat oven to 220 degrees and place pork belly onto baking tray and heat for approximately 10-15 minutes until the pork belly skin is crisp (if the it is not crispy, try turning the grill on for the last few minutes).
Rice, cabbage & broccoli
Stove: Immerse rice bag in boiling water and simmer for around 8 minutes or until heated through and drop in cabbage and broccoli for 3 minutes and serve.
Microwave: Pierce all three bags and place in microwave on high heat for 2-3 minutes (less time for vegetables). Stir and serve.
Serving Suggestion: You can serve it onto one dish or into multiple dishes. Serve up rice followed by the cabbage and broccoli and then place crispy pork belly on top.
The Real Meal is fresh and must be refrigerated 0-4 degrees C. The Real Meal is freezable.