Colourful Polish Pork Belly on

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Morliny smoked pork belly ham		140g
Eggs		2
Spinach		100g
Light soy sauce		2 tbsp
Ginger preserve		1 tbsp
White wine		2 tbsp
Salt		a pinch
Butter		1 tsp
Noodle broth (mentsuyu)		2 tbsp
Water		1 tbsp
Sesame seeds		as required
Cooked rice		for 2 people

Method

Cook

18min

This is the Morliny smoked pork belly ham, you can buy it at Tesco.

Slice it into 10, 2mm thick and remove the hard rind.

Place the ham slices into a heated frying pan on high heat - you won't need oil because the ham has fat.

When both sides are cooked, add the soy sauce, wine and ginger preserve and cook until just before the ham starts to shrink.

In another frying pan, add the butter and spinach. Lightly saute, then remove to a plate.

Add the beaten egg into the frying pan and make scrambled egg.

Roughly chop the spinach and eggs.

Put the cooked rice into bowls and place the ham, spinach and eggs attractively on top.

Add the noodle broth and 1 tbsp water into the frying pan that had the ham and mix. Reduce then pour over the dish at Step 8.

Sprinkle the sesame seeds on top before serving.

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