Roast Double Teriyaki Pork Belly

Name: Roast Double Teriyaki Pork Belly with Garlic Rice & Veggies
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 tin Sweetcorn; 3 Garlic; 1 sachet Chilli Flakes; 1 Broccoli; 350 g Slow-Cooked Pork Belly; 1 packet Jasmine Rice; 1 packet Teriyaki Sauce; 1 Carrot

with Garlic Rice & Veggies

Up to 180$ + Free Treats / Extras for Life

Allergens:

Gluten

•Sesame

•Soy

•Wheat

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

Garlic

1 sachet

Chilli Flakes

Broccoli

350 g

Slow-Cooked Pork Belly

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Teriyaki Sauce

(Contains: Gluten, Sesame, Soy, Wheat;)

Carrot

Nutritional Values

Calories1120 kcal

Energy (kJ)4670 kJ

Fat66.6 g

of which saturates28 g

Carbohydrate85.9 g

of which sugars18 g

Dietary Fibre31.4 g

Protein42.7 g

Sodium1100 mg

The average adult daily energy intake is 8700 kJ

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!