Red Pepper Rice Salad with Pork Belly Asia style

Asia style salads to use up leftover rice are wonderful. Pick and choose the ingredients and the dressing pushes it in right direction.

I had 3 slices of pork belly, about 1 cm in thickness each. I marinated them in some Lee Kum Kee Chinese Red Braising Sauce ( I don't know why it is called red, because it is pitch black). 20 minutes are enough.

I grated half a carrot, chopped a green onion and a very big red bell pepper. The rice needed 2 min in the microwave to get fluffy again. Mix it together and put it in the fridge for 15 min.

The pork belly slices went in the pan with a tablespoon of oil and were cooked on medium heat and often flipped.

The salad dressing:

2 tbsp grapeseed oil

1 tdp toasted sesame oil

2 tbsp rice vinegar

1 tbsp mirin

2 tbsp Tamari

1 tsp agave syrup

Japanese pepper, lemon salt