Double 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!
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
2 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
Instructions
• 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! TIP: Spread pork over two lined oven trays if your tray is getting crowded.
• 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!