Korean-Style Braised Pork Belly
with Fragrant Rice, Pickled Cucumber & Sautéed Wombok
This Korean-style braised pork belly is the talk of the town. Laced in an oyster sauce mixture and paired with a spring onion rice, the pork belly stands up perfectly to the pickled cucumber and the sauteed cabbage salad.
The quantities provided above are averages only.
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Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1 sprig
spring onion
1
brown onion
1
carrot
1 packet
slow-cooked pork belly
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
½ packet
sesame oil blend
(Contains Sesame;)
pinch
chilli flakes
1 bag
Shredded Wombok
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 sachet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic paste, until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove 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!
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. • Thinly slice spring onion and brown onion. Grate carrot. Using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a small bowl, combine oyster sauce, sweet chilli sauce, a splash of water and sesame oil blend (see ingredients).
• In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes.
TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.
• While pork is cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes. • Add shredded wombok, soy sauce mix and remaining garlic paste and cook, stirring, until wilted and fragrant, 1-2 minutes. • Transfer to a serving bowl and cover to keep warm.
• Drain oil from the pan with pork and reduce heat to medium. • Add oyster sauce mixture and cook, tossing to coat, 1 minute.
• Stir spring onion through garlic rice, until combined. • Drain pickled cucumber. • Bring all elements to the table. Divide fragrant rice between bowls. Top with pork belly. Spoon over Korean sauce from pan. Sprinkle with a pinch of chilli flakes (if using). • Serve with sautéed wombok and pickled cucumber. Enjoy!