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

Double 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.

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time


Serving amount

2 packet

slow-cooked pork belly

3 clove


1 packet

jasmine rice

1 tin


1 bag

Broccoli & Carrot Mix

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)


chilli flakes

Not included in your delivery

olive oil

20 g


1.25 cup


1 tbs

brown sugar


Nutritional Values

Energy (kJ)7021 kJ
Fat119.7 g
of which saturates52.6 g
Carbohydrate90.2 g
of which sugars22 g
Protein60.3 g
Sodium1425 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Saucepan
Large Frying Pan



• 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, 15-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Spread pork belly over two lined oven trays if your tray is getting crowded.


• 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!


• When rice has 10 minutes remaining, drain sweetcorn. • 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.


• 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!