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Korean-Style Braised Pork Belly
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Korean-Style Braised Pork Belly

Korean-Style Braised Pork Belly

with Fragrant Rice, Pickled Cucumber & Sautéed Wombok

This Korean-style braised pork belly is the talk of the town. Laced in an oyster sauce mixture and paired with a spring onion rice, the pork belly stands up perfectly to the pickled cucumber and the sauteed cabbage salad.

Tags:
Over 30g protein
Allergens:
Gluten
Mollusc
Wheat
Sesame
Soy

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

1

cucumber

1 sprig

spring onion

1

brown onion

1

carrot

1 packet

slow-cooked pork belly

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

½ packet

sesame oil blend

(Contains Sesame;)

pinch

chilli flakes

1 bag

Shredded Wombok

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

1 sachet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

¼ cup

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)4620 kJ
Fat66.4 g
of which saturates28.8 g
Carbohydrate89.5 g
of which sugars22.8 g
Protein35.1 g
Sodium2000 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic paste, until fragrant, 1-2 minutes. 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 12 minutes, then remove 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!

2
2

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. • Thinly slice spring onion and brown onion. Grate carrot. Using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a small bowl, combine oyster sauce, sweet chilli sauce, a splash of water and sesame oil blend (see ingredients).

3
3

• In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

4
4

• While pork is cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes. • Add shredded wombok, soy sauce mix and remaining garlic paste and cook, stirring, until wilted and fragrant, 1-2 minutes. • Transfer to a serving bowl and cover to keep warm.

5
5

• Drain oil from the pan with pork and reduce heat to medium. • Add oyster sauce mixture and cook, tossing to coat, 1 minute.

6
6

• Stir spring onion through garlic rice, until combined. • Drain pickled cucumber. • Bring all elements to the table. Divide fragrant rice between bowls. Top with pork belly. Spoon over Korean sauce from pan. Sprinkle with a pinch of chilli flakes (if using). • Serve with sautéed wombok and pickled cucumber. Enjoy!