Sweet Chilli Pork Belly & Rainbow Slaw
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet Chilli Pork Belly & Rainbow Slaw

Sweet Chilli Pork Belly & Rainbow 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 slaw, this meal will make your tastebuds sing!

Tags:
Kid Friendly
Quick Prep
Quick
Allergens:
Gluten
Mollusc
Wheat
Sesame
Soy

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

1 packet

oyster sauce

(Contains Gluten, Mollusc, 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

sideBannerName

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

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
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 slaw. Toss to combine and season to taste.

3
3

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

4
4

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