Double Roast Pork Belly Rice Bowl

Name: Double Roast Pork Belly Rice Bowl with Oyster Sauce & Ginger Veggies
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 packet slow-cooked pork belly; 1.25 cup water (for the rice); 1 packet jasmine rice; 1 bag Green Veg Mix; 1 packet ginger paste; 1 packet oyster sauce; 1 tsp brown sugar; 2 tbs water (for the sauce)

with Oyster Sauce & Ginger Veggies

Get up to $200 off!

If you’re a lover of sweet, zesty and umami, then you’re going to love this pork rice bowl bursting with colour and flavour. Bonus: the oyster sauce mixture drizzled on top is sure to add the X factor!

Allergens:

Gluten

•Molluscs

•Wheat

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 packet

slow-cooked pork belly

1 packet

jasmine rice

1 bag

Green Veg Mix

1 packet

ginger paste

1 packet

oyster sauce

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

brown sugar

2 tbs

water (for the sauce)

Nutritional Values

Energy (kJ)6349 kJ

Fat109.4 g

of which saturates46.7 g

Carbohydrate74.8 g

of which sugars7.9 g

Protein60.4 g

Sodium1412 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Lid

•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 golden and crispy, 10-25 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.

• When pork has 30 minutes remaining, add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

• When rice has 10 minutes remaining, in a large frying pan heat a drizzle of olive oil over high heat. Cook green veg mix until tender, 5-6 minutes. • Reduce heat to medium, add ginger paste and cook until fragrant, 1 minute. Season to taste. • Meanwhile, in a small heatproof bowl, combine oyster sauce, the brown sugar and water (for the sauce). Microwave until bubbling and heated through, 30 seconds