Grilled Pork Belly & Ssamjang Sauce
with Asian-Style Marinated Cucumber Salad & Nutty Rice
Get ready for pork belly! A luxurious dinner is never too far away when slices of tender pork are plated up. In fact, it’s a guarantee when cashew and peanut-tossed rice is added with a sesame pickled cucumber. Combine everything together with a deliciously dark sauce and there you have it, pork belly with pizazz.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
Slow-Cooked Pork Belly
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
cucumber
2
radish
1 bunch
spring onion
1 knob
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
mixed sesame seeds
(Contains Sesame; )
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
Ssamjang Paste
(Contains Sesame, Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Roasted Peanuts & Cashew Mix
(Contains Peanut, Tree Nuts; )
1 bag
herbs
1 bunch
Asian Greens
Not included in your delivery
olive oil
1 drizzle
sesame oil
(Contains Sesame; )
1.25 cup
water (for the rice)
1 tsp
brown sugar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat grill to high. Using paper towel, pat dry slow-cooked pork belly and wipe to remove any excess fat. • Lightly score pork fat in a 1cm criss-cross pattern. Add a generous pinch of salt and rub over. • Place 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!
• Meanwhile, add the water (for the rice) to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan 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
• While the rice is cooking, trim and halve baby broccoli. Roughly chop Asian greens. Slice cucumber into half-moons. Thinly slice radish and spring onion. • In a medium heatproof bowl, combine ginger paste and spring onion.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 2-3 minutes. • Add a generous drizzle of sesame oil and heat until just smoking, 30 seconds. • Carefully pour the sesame oil over the ginger paste and spring onion in the bowl and stir to combine. • Add ponzu sauce, the brown sugar and mix well. Add cucumber and radish to the bowl. Set aside.
• When the pork has 5 minutes remaining, combine ssamjang paste, oyster sauce and water (for the sauce) in a small saucepan. Place over medium heat and simmer until heated through, 2-3 minutes. • Meanwhile, return the frying pan to medium-high heat with a drizzle of olive oil. Add baby broccoli, and cook until tender, 4-5 minutes. • Add garlic paste and Asian greens and cook until wilted, 2-3 minutes. • To the rice, add roasted peanut & cashew mix and stir to combine.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Slice the pork. • Divide nutty rice and garlicky greens between plates, top with pork belly and drizzle with ssamjang oyster sauce. • Tear over herbs and serve with marinated cucumber salad. Enjoy!