Char Siu Pork Belly & Stir-Fried Greens
with Garlic 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 veggies, plus an aromatic garlic 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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
baby broccoli
1 bunch
Asian Greens
1
courgette
½
fresh chilli (optional)
1 packet
Slow-Cooked Pork Belly
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. )
1 packet
oyster sauce
(Contains Mollusc; )
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
½ tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
vinegar (rice wine or white wine)
1 tbs
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut baby broccoli into thirds. Roughly chop Asian greens. Thinly slice courgette into half-moons. Thinly slice fresh chilli (if using). • Pat slow-cooked pork belly dry with paper towel, then cut into 2cm chunks. • In a small bowl, combine char siu paste, the soy sauce, oyster sauce, the vinegar and sesame oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and courgette, tossing, until tender, 5-6 minutes. • In the last 3 minutes of cook time, add Asian greens and cook until just wilted, 2-3 minutes. • Add mixed sesame seeds and remaining garlic and cook until fragrant, 1 minute. Season with pepper, then transfer veggies to a bowl. Cover to keep warm.
• Wipe out the frying pan, then return to high heat. Cook pork, tossing, until golden, 8-10 minutes.
• Reduce heat to medium, then add the stir-fried greens and char siu sauce mixture, tossing to coat, 1-2 minutes.
• Divide garlic rice between bowls. Top with char siu pork and stir-fried greens. • Garnish with crushed peanuts and chilli to serve. Enjoy!