Double Chinese BBQ Pork Belly & Veggie Fried Rice
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Double Chinese BBQ Pork Belly & Veggie Fried Rice

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!

Quick Prep

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Preparation Time40 minutes
Cooking Time


Serving amount

2 packet

slow-cooked pork belly

1 packet

basmati rice

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

1 tin


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



(Contains Egg;)


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


Baking Paper
Baking Tray
Medium Saucepan
Large Frying Pan



• 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!