Roast Pork Belly Rice Bowl

Name: Roast Pork Belly Rice Bowl with Oyster Sauce & Ginger Veggies
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Jasmine Rice; 1 Zucchini; 1 Broccoli; 350 g Slow-Cooked Pork Belly; 1 packet Oyster Sauce; 1 packet Ginger Paste; 1 drizzle olive oil; 1 cup water (for the rice); 1 tsp brown sugar; 2 tbs water (for the sauce)

with Oyster Sauce & Ginger Veggies

Up to 180$ + Free Treats / Extras for Life

You can't really go wrong with a bed of fragrant rice. This one is made that much better with some ginger veggies and crispy, crackling and golden pork belly. It's just too good!

Allergens:

Gluten

•Molluscs

•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 Time45 minutes

Cooking Time13 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine Rice

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

Zucchini

Broccoli

350 g

Slow-Cooked Pork Belly

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

Ginger Paste

Not included in your delivery

1 drizzle

olive oil

1 cup

water (for the rice)

1 tsp

brown sugar

2 tbs

water (for the sauce)

Nutritional Values

Calories1080 kcal

Energy (kJ)4510 kJ

Fat69.7 g

of which saturates28.4 g

Carbohydrate73.7 g

of which sugars9.4 g

Dietary Fibre26.4 g

Protein40.2 g

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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!