Slow-Cooked Pork Belly & Creamy Slaw with Sichuan Garlic Sauce & Butter Rice
Shortcut ingredients | <5 min prep | Quick assembly
In three easy shortcut ingredients, you'll have a slow-cooked pork number for the ages. With a drizzle of Sichuan garlic paste, buttery rice and creamy slaw, you'll be at the bottom of the bowl in no time!
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.
Ingredients
1 packet
slow-cooked pork belly
1 packet
microwavable basmati rice
(Contains Soy;)
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
1 bag
mayonnaise
(Contains Egg;)
1 bunch
spring onion
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
butter
1 tsp
soy sauce (for the dressing)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• 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 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 crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• When the pork has 5 minutes remaining, microwave basmati rice until steaming, 2-3 minutes. • Stir through the butter and season.
• Combine shredded cabbage mix, baby spinach leaves, mayonnaise and the soy sauce in a medium bowl. Season to taste. • Thinly slice spring onion. • Divide creamy soy-mayo slaw and butter rice between plates. Top rice with slow-cooked pork belly. Drizzle Sichuan garlic paste over pork. • Garnish with spring onion and crushed peanuts to serve. Enjoy!