Roasted Pork Belly & Char Siu Sauce
with Peanut Asian Rice, Pickled Cucumber & Greens
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 peanut and corn-tossed rice is added with a pickled cucumber. Combine everything together with a deliciously dark sauce and there you have it, pork belly with pizazz.
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 tin
sweetcorn
2 clove
garlic
1 packet
Microwavable Basmati Rice
1 bag
baby broccoli
1 bag
green beans
1
cucumber
1 pinch
chilli flakes
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
char siu paste
(Contains Soy; May be present Egg, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
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
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 bag
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
¼ cup
rice wine vinegar (for the pickle)
1 tbs
sesame oil
(Contains Sesame; )
1 tsp
rice wine vinegar (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• 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, drain sweetcorn. Finely chop garlic. • Microwave basmati rice packet until steaming, 2-3 minutes. Set aside and allow to cool. • Halve any thick baby broccoli stalks lengthways. Trim green beans. • Using a vegetable peeler, peel cucumber into ribbons. • In a medium bowl, combine the rice wine vinegar(for the pickle) and a good pinch of sugar and salt. Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside.
• In a large heatproof bowl, add garlic and a pinch of chilli flakes (if using). • In a large frying pan, heat the sesame oil and a drizzle of olive oil over high heat until just smoking, 30 seconds, then carefully pour oil over the garlic. • Add soy sauce mix, stir to combine and set aside.
• Return the frying pan to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to the bowl with dressing. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until tender, 5-6 minutes. • Season with salt and pepper then transfer to serving plate and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, in a small saucepan, combine char siu paste, sriracha and the rice wine vinegar (for the sauce). • Place over medium heat, then simmer until heated through, 1-2 minutes. • Meanwhile, to the bowl with corn, add rice and roasted peanuts. Toss well to combine.
• Drain pickled cucumber. Slice pork belly. • Tear coriander over rice to garnish. Sprinkle greens with crispy shallots. • Transfer sliced pork to a serving plate and spoon over char siu sauce. Place pickled cucumber in a serving bowl. • Bring everything to the table to serve. Help yourself to roasted char siu pork belly, peanut Asian rice, pickled cucumber and greens. Enjoy!