Oyster-Sauce Glazed Slow-Cooked Pork Belly
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Oyster-Sauce Glazed Slow-Cooked Pork Belly

Oyster-Sauce Glazed Slow-Cooked Pork Belly

with Garlic Rice & Veggies

By now, our loyal HF customers would know how much we love our slow-cooked pork belly. Tonight, it is back on the menu with our lovely oyster sauce for an ultimate umami flavour, that pairs perfectly with vegggies and rice.

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

3 clove

garlic

1 packet

jasmine rice

1 tin

corn kernels

1 bag

Broccoli & Carrot Mix

pinch

chilli flakes

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

1 tbs

brown sugar

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Nutritional Values

Energy (kJ)4615 kJ
Fat66.3 g
of which saturates29.8 g
Carbohydrate89.8 g
of which sugars21.8 g
Protein35.4 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
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 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, 15-25 minutes.

2
2

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic, 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!

3
3

• When rice has 10 minutes remaining, drain corn kernels. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix and corn, tossing until tender, 6-7 minutes. • Add remaining garlic paste and cook, until fragrant, 1 minute. Season to taste. • While veggies are cooking, in a small heatproof bowl, combine oyster sauce, the brown sugar and a splash of water. Microwave until heated through, 30 seconds.

4
4

• Slice pork belly. • Divide garlic rice and veggies between bowls. • Top rice with roast pork belly. Spoon over oyster sauce mixture. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!