Sichuan Roast Pork Belly & Asian Greens
with Garlic Rice & Green Beans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Nothing pairs better with slow-cooked pork belly than a bed of fragrant and fluffy jasmine rice, some high-value greens (green beans, spring onion and Asian greens to be precise) and a gorgeous Sichuan garlic sauce that is slathered over the pork for maximum flavour! *We’ve replaced the broccoli in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Asian Greens
1
Broccoli
2
Garlic
1 packet
Garlic Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
400 g
Slow-Cooked Pork Belly
1
Spring Onion
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C 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 (watch the pork when grilling, it can burn fast!), 15-25 minutes.
• While the pork is roasting, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook 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, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop Asian greens. Trim and halve green beans. Thinly slice spring onion. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and garlic paste and cook until wilted and fragrant, 1-2 minutes. Season with salt and pepper.
• In a small heatproof bowl, microwave Sichuan garlic paste in 10 second bursts until fragrant. • Divide garlic rice between plates. Top with garlic veggies and pork belly. • Drizzle Sichuan garlic paste over pork. Garnish with spring onion to serve. Enjoy!
