Roast Pork Belly Rice Bowl
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Roast Pork Belly Rice Bowl

Roast Pork Belly Rice Bowl

with Oyster Sauce & Ginger Veggies

If you’re a lover of sweet, zesty and umami, then you’re going to love this pork rice bowl bursting with colour and flavour. Bonus: the oyster sauce mixture drizzled on top is sure to add the X factor!

Quick Prep
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time


Serving amount

1 packet

slow-cooked pork belly

1 packet

jasmine rice

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

1 bag

Green Veg Mix

1 packet

ginger paste

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

brown sugar

2 tbs

water (for the sauce)


Nutritional Values

Energy (kJ)3943 kJ
Fat56 g
of which saturates23.9 g
Carbohydrate74.3 g
of which sugars7.8 g
Protein35.5 g
Sodium1327 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Medium Saucepan
Large Frying Pan



• 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 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, 10-25 minutes (keep an eye on the grill, it can burn fast!).


• When pork has 30 minutes remaining, add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan 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, in a large frying pan heat a drizzle of olive oil over high heat. Cook green veg mix until tender, 5-6 minutes. • Reduce heat to medium, add ginger paste and cook until fragrant, 1 minute. Season to taste. • Meanwhile, in a small heatproof bowl, combine oyster sauce, the brown sugar and water (for the sauce). Microwave until bubbling and heated through, 30 seconds


• Slice pork. • Divide rice between bowls with ginger veggies. Top rice with roast pork belly. Spoon over oyster sauce to serve. Enjoy!

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