Roast Double Teriyaki Pork Belly
with Garlic Rice & Veggies
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and 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---------- • 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. Chop broccoli (including stalk!) into small florets. Thinly slice the carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli, carrot and corn, tossing until tender, 6-8 minutes. • Add remaining garlic paste and cook, until fragrant, 1 minute. Season to taste. • 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.
• Slice pork belly. • Divide garlic rice and veggies between bowls. • Top rice with roast pork belly. Spoon over teriyaki sauce mixture. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
