Double Roast Pork Belly Rice Bowl
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Double Roast Pork Belly Rice Bowl

Double Roast Pork Belly Rice Bowl

with Oyster Sauce & Ginger Veggies

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!

Tags:
Quick Prep
Allergens:
Gluten
Mollusc
Wheat

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

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

1 bag

Green Veg Mix

1 packet

ginger paste

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

brown sugar

2 tbs

water (for the sauce)

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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

Instructions

1
1

• 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.

2
2

• 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

3
3

• 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

4
4

• Slice pork. • Divide rice between bowls with ginger veggies. Top rice with roast pork belly. Spoon over oyster sauce to serve. Enjoy!