Sweet Chilli Pork Belly & Rainbow Slaw
with Rice & Crispy Shallots- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Milk
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 slaw, this meal will make your tastebuds sing!
Ingredients
1 packet
slow-cooked pork belly
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
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
(Contains: Milk;)
Utensils
Cooking Steps
• Using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork belly 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 oyster sauce, sweet chilli sauce 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 slaw. Toss to combine and season to taste.
• Microwave basmati rice until steaming, 2-3 minutes. • In a medium heatproof bowl, stir the butter through the rice.
• Divide rice and rainbow slaw between bowls. • Top with char siu pork belly. • Sprinkle over crispy shallots to serve. Enjoy!
