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Slow-Cooked Pork Belly & Creamy Slaw with Sichuan Garlic Sauce & Butter Rice
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Slow-Cooked Pork Belly & Creamy Slaw with Sichuan Garlic Sauce & Butter Rice

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!

Quick Prep
Over 30g protein

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


Serving amount

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


(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


1 tsp

soy sauce (for the dressing)

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)4791 kJ
Fat86.7 g
of which saturates30.8 g
Carbohydrate55.8 g
of which sugars14.9 g
Protein35.8 g
Sodium1140 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Large Non-Stick Pan



• 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!