Plum Roasted Pork Belly & Soy Greens for Dinner
with Mango Cheesecake & Coconut Caramel for Dessert
Bring a little extra red and gold to your Lunar New Year with a delicious meal and sensational dessert using only the best seasonal ingredients. With a few simple steps, you can spend less time planning and more time celebrating the Year of the Rabbit with loved ones.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
2 clove
garlic
½
fresh chilli (optional)
½ tin
Baby Corn Spears
1 bag
green beans
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
Plum Sauce
(Contains Soy; )
1 packet
Crispy Shallots
1 bunch
Asian Greens
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Tree Nuts. )
1 bottle
cream
(Contains Milk; )
1 tub
cream cheese
(Contains Milk; )
1 tin
Tinned Mango
1 bag
mint
1 tin
coconut milk
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
sesame oil
(Contains Sesame; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Pat dry slow-cooked pork belly with paper towel and wipe to remove any excess fat. • Lightly score pork fat in a 1cm criss-cross pattern. Rub over a generous pinch of salt, then cut pork in half. • Place pork, fat-side up, on a foil-lined oven tray. Roast pork for 20-25 minutes on the top oven rack, then turn grill to high. Grill pork until fat is golden and crispy, 15-20 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, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add jasmine rice, chicken-style stock powder, the water and a pinch of salt, stir, and 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 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Meanwhile, finely chop garlic. Thinly slice fresh chilli (if using). • Drain and halve baby corn spears lengthways (see ingredients). • Trim green beans. Roughly chop Asian greens.
• When the pork has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans and baby corn, tossing regularly, until tender, 4-5 minutes. • Add Asian greens and garlic, and cook until fragrant, 1-2 minutes.
• Add soy sauce mix and the sesame oil to the veggies and stir-fry, tossing, until slightly reduced, 1-2 minutes. • Transfer to a plate, spooning over any remaining pan sauce. • To a small heatproof bowl, add plum sauce and the soy sauce. Microwave in 10 second bursts until heated through.
• Garnish rice with crispy shallots and the veggies with fresh chilli. • Slice the pork. • Bring everything to the table. Help yourself to roasted pork belly, soy greens and ginger rice. • Serve with plum sauce. Enjoy!