Baked Pork Belly with Peas and Rice Recipe

Ingredients

1 pound pork belly

1 onion

1 (10.75 ounce) can condensed tomato soup

1 (10.75 ounce) can condensed cream of chicken soup

1 (10 ounce) package frozen mixed vegetables with peas, zucchini or onion noodles

1 teaspoon fresh lemon juice

1 tablespoon olive oil

1 large tomato, diced

1 cup chopped cabbage

1 cup cooked chicken thighs

1 onion, diced

1 cucumber, diced

1/2 cup chicken broth

Directions

In a large saucepan, add the pork belly, onion, tomato soup, cream of chicken soup and mixed vegetables with peas, zucchini or onion noodles. Bring to a boil, reduce heat to low and simmer for 5 minutes.

Stir in lemon juice and olive oil. Simmer for about 5 minutes.

Stir in chicken thighs, onion, cucumber and chicken broth. Simmer for 5 minutes. Stir in tomato puree and cabbage. Return to a boil, reduce heat to low and simmer for 1 minute. Stir in chicken skin, onion, cucumber and chicken broth. Cook, stirring occasionally, for 1 minute.

Comments

Mug writes:

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I followed this recipe exactly making no changes and these were awesome! My husband complained when they were all gone but he was patient and there was a nice smooth flavor. I made used wings as the dressing was a bit thin and used white miso paste. I didn't think the batter was thick enough but it thickened up pretty well. When I add the second package of sushi my heart sinks a little but I was saving it for last because I wanted to try out the dressing. It was super easy to make and came out great. I will definately make it again!!

Baked Pork Belly with Peas and Rice Recipe

Ingredients

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