Asian-Style Braised Pork Belly & Rice

• 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). 

• 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. 

• 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 cabbage mix, soy sauce mix and 
remaining garlic paste. Cook until wilted and 
fragrant, 1-2 minutes. 
• Transfer to a serving bowl and cover to 
keep warm. 

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