Crispy BBQ Pork Belly & Egg Fried Rice

Name: Crispy BBQ Pork Belly & Egg Fried Rice with Bacon Veggies & Spring Onion
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet slow-cooked pork belly; 1 packet basmati rice; 1 tin sweetcorn; 1 packet Asian greens; 1 sprig Spring Onion; 1 clove garlic; 1 packet oyster sauce; 1 sachet asian bbq seasoning; 1 sachet egg; 1 packet diced bacon

with Bacon Veggies & Spring Onion

Up to 180$ + Free Treats / Extras for Life

Crispy pork belly is first roasted to perfection in the oven and then transferred to the grill to get that crackling nice and golden. Lay it all down on a bed of scrambled fried rice and you'll be at the bottom of the bowl in no time.

We’ve replaced the broccoli & carrot mix in this recipe with Asian greens due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Eggs

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.

Preparation Time40 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 tin

sweetcorn

1 packet

Asian greens

1 sprig

Spring Onion

1 clove

garlic

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 sachet

asian bbq seasoning

(Contains: Gluten, Wheat, Soy;)

1 packet

diced bacon

(May be present: Soy, Milk.)

Not included in your delivery

olive oil

1 sachet

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)4393 kJ

Calories1050 kcal

Fat64.8 g

of which saturates27.3 g

Carbohydrate79.3 g

of which sugars14 g

Dietary Fibre12.1 g

Protein36.6 g

Sodium1947 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

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. Finely chop garlic cloves. • In a small bowl, combine oyster sauce, Asian BBQ seasoning, garlic 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 diced bacon, broccoli & carrot mix and corn, breaking up bacon with a spoon, until golden, 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!