Char Siu Pork Belly & Slaw
with Instant Rice & Crispy Shallots
- Sesame
- Soy
Ingredients
350 g
Slow-Cooked Pork Belly
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1 sachet
Crispy Shallots
1 packet
Pea Pods
1 packet
Char Siu Paste
(Contains: Soy)
1 packet
Microwavable Basmati Rice
1 packet
Slaw Mix
Cooking Steps
• Using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. Transfer to a paper towel-lined plate. • Wipe out frying pan then return to medium heat with char siu paste and a splash of water. • Add cooked pork belly and toss until combined and warmed through, 1-2 minutes.
TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.
• Trim and thinly slice pea pods lengthways. • When the pork has 5 minutes remaining, in a medium bowl, combine pea pods, slaw mix, Japanese style dressing and a drizzle of olive oil to the salad. Toss to combine and season to taste.
• Microwave rice until steaming, 2-3 minutes. • In a medium bowl, stir the butter through the rice.
• Divide rice and slaw between bowls. Top with char siu pork belly. • Sprinkle with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The char siu pork belly was widely praised for its bold, satisfying flavour, though some found the slaw and sides a little mild.
- Ease of prep: Most found this a quick and easy weeknight meal, though browning the pork took longer than the recipe suggests.
- Suggestions: Starting the pork in a cold frying pan helps render the fat; some found finishing it in an air fryer gave better colour without sticking. If the slaw tastes flat, a little extra dressing can help lift it.
- Portions: A few customers felt the pork quantity was on the small side for two people and would have liked a little more.
- Rice: Several customers preferred cooking their own rice over the microwavable option; one tip was to heat the rice in a pan with water and drain before serving.
