Double Chinese BBQ Pork Belly & Veggie Fried Rice

Name: Double Chinese BBQ Pork Belly & Veggie Fried Rice with Spring Onion
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 packet slow-cooked pork belly; 1 packet basmati rice; 1 tin sweetcorn; 1 sprig spring onion; 1 packet oyster sauce; 1 sachet asian bbq seasoning; 1 packet garlic paste; 1 bag Broccoli & Carrot Mix; 1 egg

with Spring Onion

Get up to $200 off!

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!

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 Time

DifficultyEasy

Ingredients

Serving amount

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, Molluscs, Wheat;)

1 sachet

asian bbq seasoning

(Contains: Gluten, Wheat, Soy;)

1 packet

garlic paste

1 bag

Broccoli & Carrot Mix

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)6500 kJ

Fat110 g

of which saturates46.4 g

Carbohydrate81.9 g

of which sugars14.9 g

Protein59.2 g

Sodium2333 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Large Frying 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! 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!