Double Roast Pork Belly Rice Bowl
with Oyster Sauce & Ginger Veggies
If you’re a lover of sweet, zesty and umami, then you’re going to love this pork rice bowl bursting with colour and flavour. Bonus: the oyster sauce mixture drizzled on top is sure to add the X factor!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
slow-cooked pork belly
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bag
Green Veg Mix
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
brown sugar
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Place slow-cooked pork belly in a large 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 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. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is golden and crispy, 10-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Spread pork over two lined oven trays if your tray is getting crowded.
• When pork has 30 minutes remaining, 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 the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• When rice has 10 minutes remaining, in a large frying pan heat a drizzle of olive oil over high heat. Cook green veg mix until tender, 5-6 minutes. • Reduce heat to medium, add ginger paste and cook until fragrant, 1 minute. Season to taste. • Meanwhile, in a small heatproof bowl, combine oyster sauce, the brown sugar and water (for the sauce). Microwave until bubbling and heated through, 30 seconds
• Slice pork. • Divide rice between bowls with ginger veggies. Top rice with roast pork belly. Spoon over oyster sauce to serve. Enjoy!