Pork Belly Yakitori and Sesame Spinach

Ingredients

1 1/2 cups (300 g) medium-grain rice
3 x 200 g packets pork belly slices with Asian BBQ glaze, cut into 2 cm pieces
8 spring onions, white parts cut into 2 cm lengths, green parts thinly sliced
280 g baby spinach
1 Tbs white sesame seeds, toasted

Method

Cook the rice following packet directions.

Meanwhile, thread the pork and white parts of the spring onion evenly onto 8 metal or soaked bamboo skewers. Spray with olive oil spray and season. Heat a non-stick frying pan over medium-high heat. Cook the skewers, in batches, for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate to rest.

Reduce heat to medium. Add spinach to the pan and cook for 2 minutes or until the spinach wilts. Season. Divide the rice, skewers and spinach among serving plates. Sprinkle with sesame seeds and thinly sliced spring onion to serve.

Credits: Coles

Photo Credits: Coles