Roast Double Teriyaki Pork Belly
with Garlic Rice & Veggies
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
3
Garlic
1 sachet
Chilli Flakes
1
Broccoli
800 g
Slow-Cooked Pork Belly
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Carrot
Cooking Steps
If you've doubled your slow-cooked pork belly, spread pork over two lined oven trays if your tray is getting crowded.
----------CCM TEXT---------- ā¢ Boil the kettle. Preheat oven to 240ĀŗC/220ĀŗC fan-forced. ā¢ 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!). ā¢ Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. ā¢ Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. ā¢ 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.
ā¢ Meanwhile, finely chop garlic. ā¢ In a medium saucepan, heat the butter with a dash of olive oil over medium heat. ā¢ Cook half the garlic, until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. ā¢ Add jasmine rice, stir, cover with a lid and reduce heat to low. ā¢ 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!
ā¢ When rice has 10 minutes remaining, drain sweetcorn. Chop broccoli (including stalk!) into small florets. Thinly slice the carrot into rounds. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Cook broccoli, carrot and corn, tossing until tender, 6-8 minutes. ā¢ Add remaining garlic paste and cook, until fragrant, 1 minute. Season to taste. ā¢ While veggies are cooking, in a small heatproof bowl, combine teriyaki sauce, the brown sugar and a splash of water. Microwave until heated through, 30 seconds.
ā¢ Slice pork belly. ā¢ Divide garlic rice and veggies between bowls. ā¢ Top rice with roast pork belly. Spoon over teriyaki sauce mixture. ā¢ Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
