Sichuan Roast Pork Belly & Asian Greens

Name: Sichuan Roast Pork Belly & Asian Greens with Garlic Rice & Green Beans
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Greens; 1 packet Jasmine Rice; 1 packet Garlic Paste; 2 Garlic; 1 Spring Onion; 1 packet Sichuan Garlic Paste; 1 Broccoli; 350 g Slow-Cooked Pork Belly

with Garlic Rice & Green Beans

Up to 180$ + Free Treats / Extras for Life

Nothing pairs better with slow-cooked pork belly than a bed of fragrant and fluffy jasmine rice, some high-value greens (green beans, spring onion and Asian greens to be precise) and a gorgeous Sichuan garlic sauce that is slathered over the pork for maximum flavour!

We’ve replaced the broccoli in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

High Protein

Allergens:

Soy

•Fish

•Gluten

•Sesame

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Jasmine Rice

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

1 packet

Garlic Paste

Garlic

Spring Onion

1 packet

Sichuan Garlic Paste

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

Broccoli

350 g

Slow-Cooked Pork Belly

Nutritional Values

Calories1100 kcal

Energy (kJ)4620 kJ

Fat69.4 g

of which saturates27.9 g

Carbohydrate76.2 g

of which sugars11.4 g

Dietary Fibre28 g

Protein41.9 g

Sodium777 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

• Boil the kettle. Preheat oven to 240°C/220°C 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 (watch the pork when grilling, it can burn fast!), 15-25 minutes.

• While the pork is roasting, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook 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, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop Asian greens. Trim and halve green beans. Thinly slice spring onion. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and garlic paste and cook until wilted and fragrant, 1-2 minutes. Season with salt and pepper.

• In a small heatproof bowl, microwave Sichuan garlic paste in 10 second bursts until fragrant. • Divide garlic rice between plates. Top with garlic veggies and pork belly. • Drizzle Sichuan garlic paste over pork. Garnish with spring onion to serve. Enjoy!