Luxe Char Siu Roast Pork Belly & Slaw
with Rapid Rice & Crispy Shallots- Soy
- Sesame
- Milk
- Eggs
- May contain traces of allergens
This fun, fresh and fast meal is nothing short of fancy. What’s an instant way to bring bold, international flavours to pork? Add this sweet n' salty char siu paste to melt-in-your-mouth pork belly. Teamed with fluffy rice and a crunchy slaw, this meal will make your tastebuds sing!
Ingredients
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
1 sachet
Crispy Shallots
1 packet
Pea Pods
1 packet
Slaw Mix
400 g
Slow-Cooked Pork Belly
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Char Siu Paste
(Contains: Soy;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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.
• 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 with salt and pepper.
Little cooks: Take the lead by tossing the salad.
• Microwave basmati rice until steaming, 2-3 minutes.
• Transfer rice to a second medium bowl and stir the butter through the rice.
• Divide rapid rice and slaw between bowls.
• Top with char siu pork belly.
• Sprinkle with crispy shallots to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling over the crispy shallots.
