Sticky Braised Pork Belly & Fragrant Rice
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Sticky Braised Pork Belly & Fragrant Rice

Sticky Braised Pork Belly & Fragrant Rice

with Pickled Cucumber & Sautéed Wombok

This Korean-style braised pork belly is the talk of the town. Laced in an oyster sauce mixture and paired with a spring onion rice, the pork belly stands up perfectly to the pickled cucumber and the sautéed wombok salad.

Allergens:
Milk
•Gluten
•Mollusc
•Wheat
•Sesame
•Soy

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 Time35 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

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

1

Cucumber

1 sprig

spring onion

1

brown onion

1

carrot

1 packet

slow-cooked pork belly

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

½ packet

sesame oil blend

(Contains Sesame;)

1 packet

Shredded Wombok

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1 cup

water

¼ cup

vinegar (white wine or rice wine)

1 packet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

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Nutritional Values

Energy (kJ)5022 kJ
Calories1200 kcal
Fat76.3 g
of which saturates33.6 g
Carbohydrate89.6 g
of which sugars23.8 g
Dietary Fibre28.7 g
Protein39.2 g
Sodium2015 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

2
2

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. • Thinly slice spring onion and brown onion. • Grate carrot. • Using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a small bowl, combine oyster sauce, sweet chilli sauce, a splash of water and sesame oil blend (see ingredients).

3
3

• In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

4
4

• While pork is cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes. • Add shredded wombok, soy sauce mix and the remaining garlic paste and cook until wilted and fragrant, 1-2 minutes. • Transfer to a serving bowl and cover to keep warm.

5
5

• Drain oil from pan with pork and reduce heat to medium. • Add oyster sauce mixture, tossing to coat, 1 minute.

6
6

• Stir spring onion through garlic rice until combined. • Drain pickled cucumber. • Bring all elements to the table. Divide fragrant rice between bowls. Top with sticky braised pork belly. Spoon over oyster sauce from pan. • Sprinkle with a pinch of chilli flakes (if using). • Serve with sautéed wombok and pickled cucumber. Enjoy!