Singaporean-Style Braised Pork Belly Stew

Name: Singaporean-Style Braised Pork Belly Stew with Steamed Asian Greens & Jasmine Rice
Total time: 40 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 Brown Onion; 1 Potato; 3 Garlic; 400 g Slow-Cooked Pork Belly; 1 sachet Asian BBQ Seasoning; 1 packet Kecap Manis; 1 packet Jasmine Rice; 1 packet Asian Greens; 1 Spring Onion; 1 drizzle olive oil; 1 tbs soy sauce; 1 cup water (for the rice); 2.5 cup water (for the stew)

with Steamed Asian Greens & Jasmine Rice

Helen GathererUpdated on June 09, 2026

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Calories

954 kcal

Protein

50.6g protein

Preparation Time

40 minutes

Difficulty

Easy

Allergens:

Gluten
Soy
Wheat
Sulphites
May contain traces of allergens
Gluten
Soy
Wheat

Get ready for a melt-in-your-mouth experience with this rich, Singaporean-style stew featuring succulent pork belly braised in a fragrant, savoury sauce. We’ve balanced the decadence with fresh steamed Asian greens and fluffy jasmine rice to soak up every drop of that liquid gold.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Brown Onion

Potato

Garlic

400 g

Slow-Cooked Pork Belly

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat)

1 packet

Kecap Manis

(Contains: Gluten, Soy, Sulphites, Wheat)

1 packet

Jasmine Rice

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

1 packet

Asian Greens

Spring Onion

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce

(Contains: Soy May be present: Gluten.)

1 cup

water (for the rice)

2.5 cup

water (for the stew)

Nutritional Values

Energy (kJ)3990 kJ

Calories954 kcal

Fat37.5 g

of which saturates13 g

Carbohydrate101 g

of which sugars26.6 g

Dietary Fibre24 g

Protein50.6 g

Sodium1520 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Boil the kettle.
• Cut potato into bite-sized chunks.
• Finely chop garlic.
• Thinly slice brown onion and spring onion.
• Cut slow-cooked pork belly into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over
high heat.
• Cook onion until softened, 5-6 minutes.
• In the last minute, add garlic and Asian BBQ seasoning and cook until fragrant.

• To the saucepan, add pork belly, the water (for the
stew), soy sauce, potato and kecap manis. Bring
to the boil.
• Reduce heat to medium. Simmer until slightly
thickened and potatoes are cooked through,
20-25 minutes.

• While the stew is simmering, 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 10 minutes, then remove the pan from
heat and keep covered until rice is tender and all the
water is absorbed, 10 minutes.

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

• When the rice has 5 minutes remaining, add Asian
greens and a splash of water to a microwave-safe
bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-3 minutes.
• Drain any excess liquid, then season to taste with
salt and pepper.