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Chinese Recipes

Char Siu Pork Belly & Slaw

Char Siu Pork Belly & Slaw

Char Siu Pork Belly & Slaw

with Instant Rice & Crispy Shallots

4.7

(22)

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Allergens:

Sesame

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

350 g

Slow-Cooked Pork Belly

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 sachet

Crispy Shallots

1 packet

Pea Pods

1 packet

Char Siu Paste

(Contains: Soy;)

1 packet

Microwavable Basmati Rice

1 packet

Slaw Mix

Nutritional Values

Calories1040 kcal

Energy (kJ)4370 kJ

Fat75.2 g

of which saturates29 g

Carbohydrate64 g

of which sugars22.7 g

Dietary Fibre9.1 g

Protein36.2 g

Sodium694 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. Transfer to a paper towel-lined plate. • Wipe out frying pan then return to medium heat with char siu paste and a splash of water. • Add cooked pork belly and toss until combined and warmed through, 1-2 minutes.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

2

• Trim and thinly slice pea pods lengthways. • When the pork has 5 minutes remaining, in a medium bowl, combine pea pods, slaw mix, Japanese style dressing and a drizzle of olive oil to the salad. Toss to combine and season to taste.

3

• Microwave rice until steaming, 2-3 minutes. • In a medium bowl, stir the butter through the rice.

4

• Divide rice and slaw between bowls. Top with char siu pork belly. • Sprinkle with crispy shallots to serve. Enjoy!

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