Honey Teriyaki Pork Belly & Sesame Cabbage
with Rice & Chilli Garlic Greens
Sweet and sticky, this honey teriyaki pork belly is melt-in-your-mouth tender and oh-so-delicious! Serve it up with fluffy rice, flavourful greens, and a sesame-dressed cabbage slaw. This meal will take you on a one-way trip to flavour-town!
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
2 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
Asian Greens
1
courgette
½
fresh chilli (optional)
1 packet
Slow-Cooked Pork Belly
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
honey
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• 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 jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • 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, roughly chop Asian greens. • Thinly slice courgette into sticks. • Thinly slice fresh chilli (if using). • Using a paper towel, pat dry slow-cooked pork belly and wipe to remove any excess fat. Cut pork into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add courgette and cook, tossing, until tender, 2-3 minutes. • Add Asian greens and cook, stirring, until just wilted, 1-2 minutes. • Add chilli and remaining garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat and add pork belly (no need for oil). Cook pork, tossing, until golden, 8-10 minutes. • In the last minute of cook time, add teriyaki sauce, the honey and a splash of water and toss pork to coat.
• Meanwhile, in a large bowl, combine shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.
• Divide rice and chilli garlic greens between bowls. Top with honey teriyaki pork belly. • Drizzle sesame dressing over the cabbage to serve. Enjoy!