Char Siu Pork Belly & Pea Pod Slaw
with Rice & Crispy Shallots
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 deluxe slaw, this meal will make your tastebuds sing!
We’ve replaced the deluxe slaw mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1 packet
slow-cooked pork belly
1 packet
char siu paste
(Contains Soy;)
1 bag
Pea Pods
1 bag
slaw mix
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• 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.
• Microwave rice until steaming, 2-3 minutes. • In a medium bowl, stir the butter through the rice.
• Divide rice and pea pod slaw between bowls. • Top with char siu pork belly. • Sprinkle over crispy shallots to serve. Enjoy!