Crispy Pork Belly & Egg Fried Rice
with Creamy Slaw, Soy Garlic Greens & Sweet-Sriracha Sauce
Zingy, sweet and packed with flavour, our sriracha is the perfect glaze for tender, slow-cooked pork belly. Freshen the dish up with crunchy cabbage, coated in a mayo and vinegar dressing and you're on your way to an unforgettable fusion dinner!
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 packet
Slow-Cooked Pork Belly
3 clove
garlic
1 packet
Asian Greens
½ bunch
baby broccoli
1 sprig
spring onion
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sweet chilli sauce
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Microwavable Basmati Rice
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
½ tsp
brown sugar
1 tsp
sesame oil
(Contains Sesame; )
1
egg
(Contains Egg; )
drizzle
vinegar (rice wine or white wine)
drizzle
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Place pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel. (This step helps the crackling get crispy!) • Using a sharp knife, score the pork skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Flip pork skin-side up. Heat the grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.
• Meanwhile, finely chop garlic. Roughly chop Asian greens. Halve baby broccoli (see ingredients) lengthways. Thinly slice spring onion. • In a small bowl, combine sriracha and sweet chilli sauce. • In a second small bowl, combine oyster sauce, the brown sugar, sesame oil and half the soy sauce mix.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 2-3 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. • Add remaining soy sauce mix and half the garlic and cook until fragrant and slightly reduced, 1 minute. Transfer to a plate and cover to keep warm.
• Microwave the microwavable basmati rice until steaming, 2-3 minutes. • Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the egg into the pan and scramble until cooked through, 1 minute. • Add spring onion and remaining garlic and cook until fragrant, 1 minute. • Add oyster sauce mix and cook until slightly reduced, 2-3 minutes. • Add the heated rice and cook, stirring, until well combined, 2-3 minutes.
• While the rice is cooking, combine shredded cabbage mix, mayonnaise, a drizzle of vinegar and a pinch of salt in a medium bowl. Season to taste.
• Slice crispy pork belly. Bring everything to the table to serve. • Help yourself to the pork, egg fried rice, creamy slaw and soy-garlic greens. • Spoon sweet-sriracha sauce over pork. Garnish greens with crispy shallots to serve. Enjoy!