Pineapple Habanero Pork Belly Bowl

Instructions

1. Prep: Preheat oven to 250°F. Wash and dry all produce. Score fatty side of pork belly. Season with Adams Sweet Ginger and Garlic Seasoning.
2. Cook Pork: Set a wire rack on a sheet pan and place pork belly fat-side up on rack. Transfer to the oven and bake for 2 hours. After 2 hours, turn oven up to 400°F. Pour pineapple habanero sauce over pork and cook for an additional 30 minutes.
3. Make relish: Halve jalapeño crosswise (remove seeds if less heat is desired), cut into a fine dice, and place in a medium bowl. Trim and thinly slice scallions, and add to the bowl. Cut pineapple into a smaller dice and add to the bowl along with rice vinegar, 1 tsp. salt, and grated ginger. Mix to combine then place in an airtight container in the refrigerator while pork cooks.
4. Cook rice: In a medium pot, bring water, coconut milk, sugar, and 1 tsp. of salt to a simmer. Add rice and stir to combine. Reduce heat to low and cover the pot. Cook for 15 minutes then turn off the heat and let sit for an additional 10 minutes.
5. Make Stir Fry: Remove pork belly from the oven and let rest for 5 to 10 minutes. Meanwhile, cook stir fry according to package directions.
6. Serve: Slice pork belly and serve with stir-fry vegetables, rice, and pineapple relish.