Chinese BBQ Pork Belly & Veggie Fried Rice
with Spring Onion
Enjoy a delectable combination of garlic, BBQ and salty flavours stirred through fluffy rice, tender veggies and complete with a crispy and succulent pork belly. Don't forget to sprinkle with spring onion for some added crunch!
The quantities provided above are averages only.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 sprig
spring onion
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
garlic paste
1 bag
Broccoli & Carrot Mix
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• Meanwhile, half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • While rice is cooking, drain sweetcorn. Thinly slice spring onion. • In a small bowl, combine oyster sauce, Asian BBQ seasoning, garlic paste and a splash of water.
• When pork belly has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix and corn, until tender, 6-7 minutes. Add a dash of water to speed up the veggie cooking process. • Reduce heat to medium and crack the egg into the pan. Scramble until cooked through, 1 minute.
• Add basmati rice and oyster sauce mixture, tossing, until well combined, 1-2 minutes. Season with pepper • Slice pork belly. • Divide veggie fried rice between bowls. • Top with pork belly and spring onion to serve. Enjoy!