Char Siu Pork Belly & Pea Pod Slaw
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Char Siu Pork Belly & Pea Pod Slaw

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!

Kid Friendly
Quick Prep

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

Preparation Time20 minutes
Cooking Time


Serving amount

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



Nutritional Values

Energy (kJ)4462 kJ
Fat75.3 g
of which saturates31.4 g
Carbohydrate71.4 g
of which sugars22.4 g
Protein33.3 g
Sodium700 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan



• 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!