Double Sichuan Roast Pork Belly & Asian Greens
with Jasmine Rice & Broccoli
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Nothing pairs better with slow-cooked pork belly than a bed of fragrant and fluffy jasmine rice, some high-value greens (broccoli and Asian greens to be precise) and a gorgeous garlic sauce that is slathered over the pork for maximum flavour!
Ingredients
1 packet
Asian Greens
1
Broccoli
2
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
800 g
Slow-Cooked Pork Belly
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Place slow-cooked pork belly in a large heatproof bowl and cover with boiling
water. Using tongs, remove pork carefully and pat dry using a 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
(watch the pork when grilling, it can burn fast!), 15-25 minutes.
• While the pork is roasting, in a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Add the water and a generous pinch of salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, roughly chop Asian greens. Finely chop garlic. Chop broccoli (including the stalk!) into small florets.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook broccoli, tossing, until tender, 4-5 minutes.
• Add Asian greens and garlic and cook until wilted and fragrant, 1-2 minutes. Season to taste with salt and pepper.
• In a small microwave-safe bowl, microwave garlic stir-fry sauce in 10 second bursts until fragrant.
• Slice pork belly.
• Divide jasmince rice between bowls. Top with veggies and roast pork belly.
• Drizzle garlic sauce over pork to serve. Enjoy!
