Chilli Jam-Roasted Pork Belly & Fried Rice
with Sesame Soy Cabbage & Ponzu Garlicky Greens
Zingy, sweet and packed with umami, our chilli jam is the perfect glaze for tender, slow-cooked pork belly. Freshen the dish up with crunchy cabbage, coated in a sesame-soy dressing and you're on your way to an unforgettable fusion dinner!
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Ingredients
1 packet
Slow-Cooked Pork Belly
3 clove
garlic
1 bag
green beans
1 bunch
spring onion
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
basmati rice
1 packet
oyster sauce
(Contains Mollusc; )
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Chilli Jam
(Contains Sulphites; )
1 packet
Crispy Shallots
1 bag
Asian Greens
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 drizzle
sesame oil
(Contains Sesame; )
1 drizzle
soy sauce
(Contains Gluten, Soy; )
1 pinch
brown sugar
1.5 cup
water
Nutrition Values
Utensils
Instructions
Preheat the grill to high. Using a paper towel, pat dry the slow-cooked pork belly and wipe to remove any excess fat. Lightly score the pork fat in a 1cm criss-cross pattern. Add a generous pinch of salt and rub over. Place the pork, fat-side up, on a foil-lined oven tray. Grill on the top oven rack until the fat is golden and crispy, 35-40 minutes. Set aside to rest for 10 minutes.
TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!
While the pork is grilling, heat a medium saucepan over a medium-high heat. Add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. Meanwhile, finely chop the garlic. Roughly chop the Asian greens. Trim the green beans. Thinly slice the spring onion
TIP: The rice will finish cooking in its own steam so don't peek!
When the rice has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans until tender, 2-3 minutes. Add the Asian greens and cook until just wilted, 1-2 minutes. Add the ponzu sauce and 1/2 the garlic and cook until fragrant and slightly reduced, 1 minute. Transfer to a plate and cover to keep warm.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Crack the egg into the pan and scramble until cooked through, 1 minute. Add the spring onion and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce, a drizzle of sesame oil and a pinch of brown sugar and cook until slightly reduced, 30 seconds. Add the cooked rice and cook, stirring, until well combined, 1-2 minutes.
In a medium bowl, combine the shredded cabbage mix, mayonnaise and a drizzle of sesame oil and soy sauce. Season to taste.
Slice the roasted pork belly. Bring everything to the table to serve. Help yourself to the pork, fried rice, sesame soy cabbage and ponzu garlicky greens. Spoon the chilli jam over the pork. Garnish the greens with the crispy shallots to serve.