Double Sichuan Roast Pork Belly & Green Beans
with Garlic Rice & Asian Greens
Nothing pairs better with slow-cooked pork belly than a bed of fragrant and fluffy jasmine rice, some high-value greens (broccoli, 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!
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.
Ingredients
2 packet
slow-cooked pork belly
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bag
Asian greens
1 bag
green beans
1 sprig
spring onion
1 packet
garlic paste
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
Nutritional Values
Utensils
Instructions
• 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.
TIP: Spread pork belly over two lined oven trays if your tray is getting crowded.
• 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. Cut broccoli (including the stem!) into small florets. Thinly slice spring onion. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli, 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!