Char Siu Pork Belly & Sticky Eggplant
with Ginger Rice & Peanuts
What’s an instant way to bring bold, international flavours to pork? Add this sweet 'n' salty char siu paste to melt-in-your-mouth pork belly. Teamed with sticky braised eggplant, plus an aromatic ginger rice, this meal will make your tastebuds sing!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1 knob
ginger
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
baby broccoli
1 bag
green beans
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
char siu paste
(Contains Soy; May be present Egg, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½
Fresh Chilli
1 bunch
spring onion
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
Slow-Cooked Pork Belly
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
rice wine vinegar
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the eggplant into bite-sized chunks. Place the eggplant on a lined oven tray, drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people) and season with salt. Spread out evenly, then roast until golden, 15-20 minutes.
TIP: Adding enough oil will ensure the eggplant softens in time.
While the eggplant is roasting, finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger until fragrant, 1-2 minutes. Add the jasmine rice, the water and the salt, stir, then bring to the boil. Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Trim the baby broccoli and halve lengthways. Trim the green beans. Heat a large frying pan over a medium-high heat. Cook the baby broccoli and green beans with a splash of water until softened, 4-5 minutes. Add the mixed sesame seeds and 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a bowl, then season with salt and pepper. Cover to keep warm.
Pat the slow-cooked pork belly dry with paper towel and cut into 2cm chunks. Wipe out the frying pan. Add the pork to the pan and place over a high heat (no need for oil). Cook the pork, tossing, until golden, 8-10 minutes. Remove the pan from the heat. Add the char siu paste and a splash of water, then toss the pork to coat. Transfer the glazed pork to a plate and cover with foil to rest.
In a small bowl, combine the Sichuan garlic paste, soy sauce, rice wine vinegar, honey and a dash of water. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the roasted eggplant, Sichuan sauce mixture and remaining garlic until slightly reduced and sticky, 2-3 minutes.
Thinly slice the long green chilli (if using). Thinly slice the spring onion, then stir through the rice. Divide the ginger rice between bowls. Top with the char siu pork, sticky eggplant and garlicky greens. Garnish with the crushed peanuts and chilli to serve.