Oyster-Sauce Glazed Slow-Cooked Pork Belly
with Garlic Rice & Veggies- Milk
- Gluten
- Molluscs
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
1 packet
slow-cooked pork belly
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 tin
corn kernels
1 bag
Broccoli & Carrot Mix
pinch
chilli flakes
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
1 tbs
brown sugar
Utensils
Cooking Steps
• 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.
• 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 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.
• 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!
