• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy

Pork, Plum and Pistachio Rice Dish

October 12, 2016 by Joy the Baker 22 Comments

Jump to Recipe

Pork Plum and Pistachio Rice Dish

I feel like I’m always in the in-between these days. 

In between unpacking and repacking a suitcase- I love it, I really love it.  In between New Orleans and Philadelphia- Also love that… a whole lot with my heart.    In between coffee and lunch but thinking about dinner.  In between Snapchat and Instagram.  In between wet dish hands and trying to wrangle something hot from the oven (that’s a tricky one).  In between salty and savory and always trying to smash them into one dang thing.  

This dish is in between a side-dish and a main.  In between sweet and savory.  In between lunch and dinner but all the way delicious. It’s inspired by Nigel Slater who I’m pretty sure does everything deliciously. He says we should combine fruit and nuts with our pork belly so we’re doing it… come on with it!

Pork Plum and Pistachio Rice Dish

Pork Plum and Pistachio Rice Dish

We’re layering flavors, starting here and now with a cinnamon stick and a well-worn baking sheet.

Get some pork belly, a strip that we’ll cut into chunks and roast with fennel seeds, salt, and pepper.  

Plums if you can find some sweet gems in season.  Fuyu persimmons would also be fantastic.  I think ripe pear would also be fantastic.  (This is a Nigel Slater recipe and I suggest these alternate fruits knowing that he might throw fruit at me for altering his vision and genius.) 

Pistachios and sesame seeds for… added decor (definitely) and fancy flavor, too.  

Basmati Rice cooked with cumin seeds, cinnamon stick, bay leaf, cloves, and peppercorn.  Spicy and hardly subtle and entirely delicious. 

Layered and sizzled together.  This is GOOD GOOD. 

Pork Plum and Pistachio Rice Dish

Pork belly is sliced into cubes and drizzled with olive oil.  The pork has plenty of fat… we all know that’s true.  But if Nigel says to add some extra olive oil… well I don’t need much coaxing.  I’m not scared. 

Pork Plum and Pistachio Rice Dish

Fennel seeds to coat the pork belly.  Toasted, fragrant, and flavorful.  

Pork Plum and Pistachio Rice Dish

A good pinch of sea salt, a few very strong pinches of fresh cracked black pepper.  

Pork Plum and Pistachio Rice Dish

Tossed to coat, plus a whole garlic head also drizzled with olive oil and seasoned.  

The pork belly will crisp to golden and tender, and the garlic will soften to buttery smooth.  It’s like magic what happens in the oven! 

Pork Plum and Pistachio Rice Dish

While the pork and garlic cook, the spiced rice is simmered. 

Basmati is a tender and fluffy long-grain rice.  The addition of bay and cinnamon and cloves makes the rice irresistible. It’s seriously so good! 

Also, The Kitchn has some important tips on How To Make Perfect Basmati Rice.  

Pork Plum and Pistachio Rice Dish

Time to assemble.  Gather all the fruits and flavors!

Crisp pork is cooled enough to handle and coarsely chop.  

Pork Plum and Pistachio Rice Dish

We’ll keep it all on the sheet tray because we’re not done sizzling the whole mixture… but not before squeezing out the softened garlic.  

Pork Plum and Pistachio Rice Dish

Spiced rice is added! 

(I removed the whole cloves, bay leaf and cinnamon stick.) 

Pork Plum and Pistachio Rice Dish

Get those pistachios going. We did! 

Pork Plum and Pistachio Rice Dish

Plums in the mix. 

Pork Plum and Pistachio Rice Dish

Toss together coating every which thing in spices and bacon fat.  

Pork Plum and Pistachio Rice Dish

Sprinkled with sesame seeds and returned to the broiler oven to sizzle, brown, toast, and melt the flavors. 

Pork Plum and Pistachio Rice Dish

Pork Plum and Pistachio Rice Dish

Serve toasted warm and GAH IT’S SO DELICIOUS. 

Sweet and savory, meaty with fruit.  I’m tellin’ you… that space between is a little big of food magic. 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pork, Plum and Pistachio Rice Dish

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Joy the Baker
Pin Recipe
Print Recipe

Ingredients

Scale
  • 1 1/2 pounds boneless skinless pork belly
  • 3 tablespoons olive oil
  • 1 tablespoon fennel seeds
  • sea salt and fresh cracked black pepper
  • 1 head of garlic
  • 2 ripe plums, ripe persimmons, or ripe pears
  • 1/2 cup roasted salted and shelled pistachios, coarsely chopped
  • 1 tablespoon sesame seeds

For the Rice

  • 1 cup basmati rice
  • 1 1/2 cups water
  • 1 bay leaf
  • 1/2 of a cinnamon stick
  • 1 teaspoon cumin seeds
  • 4 whole cloves
  • 6 whole peppercorns
  • sea salt

Instructions

  1. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  2. Slice pork belly into 3/4-inch thick chunks. I just layed the pork belly out into a horizontal strip and sliced into vertical 3/4-inch thick chunks.
  3. Place pork belly on a rimmed baking sheet. Drizzle with olive oil, fennel seeds, salt and pepper. Toss lightly to coat. Slice the top off a head of garlic. Rub the top on a bit of the olive oil from the pan and nestle it in with the seasoned pork belly.
  4. Bake for about 40 to 45 minutes, tossing twice during bacon to brown and crisp on all sides.
  5. To make the rice, first rinse rice through a fine mesh strainer for a few minutes. Give it a good shake then add to a small saucepan with water , bay leaf, cinnamon stick, cumin seeds, cloves, and peppercorns. Add a big pinch of sea salt.
  6. Bring to a simmer, cover with a tight fitting lid and reduce heat to low. Simmer until water is absorbed, about 15 to 20 minutes.
  7. Remove from heat but don’t remove the lid. Allow to rest for 15 minutes. Remove the lid and remove the bay leaf, cinnamon stick and cloves.
  8. Remove the pork from the oven and allow to rest until cool enough to handle.
  9. Drain much of the bacon grease from the pan. Tear or coarsely chop the crisp, cooked pork. Return to the rimmed pan.
  10. Toss with plums (or whatever fruit you’re using), squeeze the softened garlic from it’s head, toss in pistachios and sesame seeds. Toss to incorporate.
  11. Heat the oven to broil and broil the mixture to sizzling and browned.
  12. Enjoy warm and store any extra in an airtight container in the fridge.


Nutrition

  • Serving Size: 4

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


 

Previous PostNext Post

Categories: Savory

Previous Post: « Let It Be Sunday!
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. KateW

    August 3, 2021 at 12:07 pm

    I’m making this TONIGHT! Substituting with peaches and cashews. I can’t wait.

    Reply
  2. Amyyyyy

    November 6, 2016 at 5:58 pm

    Joy, I just made this with some nice Seckle pears and I am practically weeping, it’s so good. Thank you, thank you, thank you! Also, come back to Burlington VT!!! I see you were at Hen a few months ago, and I missed you!

    Reply
    • joythebaker

      November 6, 2016 at 9:54 pm

      Oh this makes me so glad! Pears sound delicious! I’ll be up in Vermont again this Spring! Hen of the Wood was incredible!

      Reply
  3. Bea

    October 24, 2016 at 8:49 am

    Hi Joy. I’m not sure that my oven has a broiler setting (I’m in the uk). What should I do at the end of the recipe?

    Reply
    • Jennifer Shepherd

      August 4, 2021 at 3:33 am

      Broiler is a grill

      Reply
  4. Blanca Oliver

    October 24, 2016 at 3:10 am

    This looks amazing!

    I’m not very confident when buying meat in French since I live in Lausanne, Switzerland. do you think this could be adapted to something else? Chicken? Salmon? Other pork cuts?

    Thanks for all the wonderful ideas.

    Reply
  5. Agus

    October 21, 2016 at 3:18 am

    It looks delicius! If i want to cook it vegi, how does it taste without pork??

    Reply
  6. melissa

    October 14, 2016 at 2:20 pm

    I made this yesterday after work! I’m pregnant and nauseous 24/7 and this is the first thing I’ve wanted to make in a while. So thank you! : ) It came out beautifully. P.S. is pork belly super hard to cut when it’s raw, or was that just the pork belly I got? I was wrestling with it. I need to sharpen my knives.

    Reply
  7. The Pastiche

    October 14, 2016 at 12:27 pm

    Such a delicious sounding dish that doesn’t look too precious – my favorite kind :) Can’t wait to try this. Thanks Joy!

    Reply
  8. Halley Chambers

    October 13, 2016 at 11:44 am

    Joy – do you think you can make the pork part a day ahead and finish the rest the 2nd day, making it more of a weeknight meal?

    thanks!

    Reply
    • joythebaker

      October 13, 2016 at 4:26 pm

      Definitely!

      Reply
  9. Weezie

    October 13, 2016 at 7:22 am

    JOOOOY I legit dream of running into you and your dude species in Philly and being a total goober about it. I totally want to ask you out for coffee and snacks and pick your brain about pork belly and plums.

    Reply
  10. searedandshameless

    October 13, 2016 at 6:02 am

    dear lord. DEAR LORD. This looks so good. Pistachios are one of my most favorite ingredients ever. This looks so beautiful, it’s unbelievable.

    https://www.searedandshameless.com

    Reply
  11. Sara

    October 12, 2016 at 12:10 pm

    Joy. This looks fn amazing. I showed to my (overly opinionated) husband and he said that it looks great but “needs sauce.” SIGH.

    What do you think? Maybe a tangy Asian plum sauce? Or is that too much plum?

    Reply
    • joythebaker

      October 12, 2016 at 12:20 pm

      I understand the overly opinionated bit… I really do. I really feel like it doesn’t need a sauce but yes maybe Asian Plum type sweetness.

      Reply
      • Sara

        October 12, 2016 at 12:58 pm

        Thanks, Joy. Can’t wait to try this!

        Reply
  12. Sarah

    October 12, 2016 at 11:50 am

    Looks delicious!
    Do you mix the rice with everything before or after broiling?

    Reply
    • joythebaker

      October 12, 2016 at 12:21 pm

      Oh I’m sorry if that’s not clear… you mix the rice and fruit and everything all together then broil for a few minutes just to crisp everything up.

      Reply
  13. schlachtplatte

    October 12, 2016 at 11:41 am

    So, who is that lucky person you are constantly visiting in Philadelphia?

    Reply
    • joythebaker

      October 12, 2016 at 12:22 pm

      Dude species.

      Reply
      • schlachtplatte

        October 13, 2016 at 8:05 am

        very happy for you!

        Reply
  14. Considering The Radish

    October 12, 2016 at 9:14 am

    I’m sure Nigel Slater would applaud you for tailoring his recipe to the seasons. This looks bomb.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Savory

generously sprinkling stuffed dates with herbs
My Favorite Holiday Appetizer? The Incredibly Easy Sausage-Stuffed Dates

We’re casually elevating our holiday gatherings and dinner parties with these easy Sausage-Stuffed Dates – a delightful, stress-free appetizer.  With a burst of sweet and savory flavors in every bite, these are the perfect little party snack. Here’s how! Every holiday season I like to put together a uniform.  I’ve got two options for holiday…

Read More

close up of baked polenta with olive oil, burst tomatoes, and basil
Baked Polenta with Burst Tomatoes

Let’s make dinner.  The sort of dinner that warms the house with the oven, quiets the mild with a skillet to occasionally stir on the stovetop, and prepared in just enough time to have a glass of wine and empty the dishwasher while dinner warms and simmers.  This perfect quiet weeknight dish is easy baked…

Read More

Sandwich Series: The Collard Green Melt

My take on Turkey and the Wolf’s iconic Collard Green Melt Sandwich on toasted rye with coleslaw, tender melted collard greens, and the most important sandwich condiment, Duke’s Mayo!  If you can’t make it to New Orleans to get this sandwich at the source, you can make this very stellar version at home! On the…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

Apple Butter and Cream Cheese Kolaches

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

LET’S MAKE COOKIES!

Candy Corn and Salted Peanut Rice Krispie Treats

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
I made @wyseguide’s Sausage Stuffed Dates and I’m never going back. ✨ This is your holiday appetizer - the full recipe is linked in my bio!
💖🎄Raspberry Lemon Linzer Cookies🎄💖✨⁣
⁣
On a steady diet of holiday cookies starting now. Full recipe for these gems linked in the bio! Xo
Making a case of 🧀🧀🧀 in pie crust because Making a case of 🧀🧀🧀 in pie crust because salty sweet is my favorite 🍎🍎🍎 pie! 
Apple Cheddar Pandowdy recipe linked in the profile.
T minus three days until we eat the most important T minus three days until we eat the most important pie of the year! Dad’s Sweet Potato Pie. There’s no more perfectly spiced pie! If you know you know and if you don’t? I’ll leave the recipe linked in the bio!
Friends! Here’s the easiest, most roasty toasty Friends! Here’s the easiest, most roasty toasty Friendsgiving appetizer: Toasted Marshmallow Sweet Potato Bites and, our secret ingredient:  @bluemoonbrewingco’s Pin Pint Seasoning.  This Thanksgiving seasoning brings a hint of sweetness, citrus, and hops to the roasted sweet potatoes layered between butter crackers and toasted marshmallows.  They’re a perfect salty-sweet bite! ⁣
⁣
#ad #21+ #BlueMoonSeasonings⁣
⁣
Here’s what you’ll need to make them: ⁣
-	Sweet potatoes, peeled, sliced ½-inch thick and cut into 1 ¾-inch rounds using a sharp cookie cutter⁣
-	Olive oil⁣
-	A generous sprinkle of Blue Moon Brewing Co’s Pie Pint Seasoning⁣
-	A sprinkle of pumpkin pie spice and ground coriander⁣
-	A generous sprinkle of flaky sea salt⁣
-	Round butter crackers (like Ritz)⁣
-	Large marshmallows, cut in half⁣
⁣
Preheat the oven to 400 degrees F.  Arrange sweet potato rounds on a parchment lined baking sheet and drizzle with olive oil.  Toss to coat. ⁣
⁣
Sprinkle generously with Pie Pint Seasoning, pumpkin pie spice, coriander, and sea salt.  Roast until tender, flipping once through baking – about 20 minutes. ⁣
⁣
Remove from the oven and, once cool enough to handle, layer each sweet potato round on a butter cracker on an unlined baking sheet.  Top each with half a marshmallow. ⁣
⁣
Set the oven to broil and place the bites under the broiler.  Keep a very close eye on the marshmallows as they’ll burn in literal seconds.  Remove from the oven and enjoy warm or at room temperature with a Blue Moon Belgian White Wheat Ale, of course!
Pumpkin pie who? We don’t know her. Fluffy CRANB Pumpkin pie who? We don’t know her. Fluffy CRANBERRY CREAM PIE is an absolute dream dessert this holiday! It’s light as a cloud, sweet, tart, and topped with soft whipped cream and chocolate dipped pretzels because… why not? ☁️ Full recipe linked in the profile babes! Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up