At Spekko, we believe that every great dish begins with a single, important decision – choosing the best rice. That’s why we go to extraordinary lengths to source rice only from the most trusted producers across the globe. Every grain we select reflects our unwavering commitment and dedication to quality, texture and standout flavour.
Endorsing the brand’s reputation are the 3 GOLD AWARDS in the Food & Home Food Awards for Spekko Rice across the premium speciality rice variants: Spekko Wholegrain Extra Long Grain Parboiled Brown Rice; Spekko Basmati Extra Long Grain White Rice; and Spekko Jasmine Long Grain Rice.
Added to that, the 3 GOLD AWARDS for the everyday rice variants: Spekko Long Grain Parboiled White Rice and the two value pillow packs – Spekko Wholegrain Long Grain Parboiled Brown Rice and Spekko Long Grain White Rice.
From this portfolio of top rice variants, it is easy to Start with the Best Ingredients, which gives you the confidence to explore, experiment and cook great dishes.
To kick-start your journey, how about trying recipes made with these champion rice variants:
From the premium range, maybe cook a Beautiful Buddha Bowl with a Middle-Eastern Zing with Spekko Wholegrain Long Grain Parboiled Brown Rice in 45 minutes; or whip up a Japanese-inspired Temaru Sushi canapé spread with Spekko Jasmine Long Grain White Rice in 30 minutes.
Need a pamper treat? Whip up a batch of Horchata, a Mexican-inspired rice-based drink with flavours of macadamia, vanilla and cinnamon and Spekko Wholegrain Brown Extra Long Grain Parboiled Rice.
Impress with a Moroccan Spiced Rice with Nuts, Dried Fruit and Mint Spekko Basmati Extra Long Grain White Rice, or try Sticky Pork Belly Rice with Spekko Basmati Extra Long Grain White Rice to really impress and seduce:
Pork Belly Sticky Rice
Pork belly is a favourite ingredient in Asian cooking. Slowly braised in a soy sauce mixture, Shanghai-style, or as in this recipe, cut into bite size pieces and fried.
Ingredients
- For the Rice
- 2 ½ cups Spekko Long Grain White Rice, soaked in warm water for 30 minutes, drained
- For the Pork Belly
- 750 g pork belly, skin on, cut into bite-sized pieces, or use pork rashers
- 5 – 6 dried shiitake mushrooms, soaked and sliced
- For Seasoning and Garnish
- 5 – 6 spring onions, sliced
- 2 garlic gloves, crushed
- 2 Tbsp soya sauce
- 2 Tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 Tbsp cooking oil
- 2 Tbsp toasted sesame oil
- 2 Tbsp toasted sesame seeds (white and black mixed)
- 1 Tbsp sugar
- lemon wedges
- sliced red chilli
- Salt and white pepper, to taste
Instructions
Cook the rice as per the instructions on the pack.
Bring a pot of water to the boil. Add the pork belly pieces and blanch 3-4 minutes. Drain and gently pat it dry. If using pork rashers, cook until crispy in a large pan or wok and skip to step 4.
In a large pan or wok, heat the cooking oil over medium-high heat. Place the pork belly pieces skin-side down and cook until the skin turns crispy and golden brown, about 7-10 minutes. Flip and cook the other side for another 3-4 minutes.
Once cooked, remove the pork belly and drain excess fat, leaving about 1 tablespoon in the pan.
In the same pan with the remaining pork fat, add the garlic and sauté until fragrant. Add the shiitake mushrooms, stirring until they are aromatic and slightly caramelised.
Add the rice to the pan. Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and toasted sesame oil. Stir everything together and fry the rice on the bottom for about 5 minutes until it develops a slight crisp. Season with salt and pepper to taste.
Mix the crispy pork belly pieces back into the rice mixture. Serve garnished with spring onions, toasted sesame seeds lemon wedges and sliced red chilli.
With Spekko, you’re not just choosing rice – you are choosing a brand that inspires confidence, curiosity and creativity in the kitchen. To get these recipes and others to stimulate your IMAGINATION, visit Spekko’s website: www.spekkorice.co.za.
ALSO SEE: Korean-Style Spekko Rice Stack with Crispy Rice and Nori Sprinkle
Korean-Style Spekko Rice Stack with Crispy Rice and Nori Sprinkle
