Oyster-Sauce Glazed Slow-Cooked Pork Belly
with Garlic Rice & Veggies
By now, our loyal HF customers would know how much we love our slow-cooked pork belly. Tonight, it is back on the menu with our lovely oyster sauce for an ultimate umami flavour, that pairs perfectly with vegggies and rice.
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
1 packet
slow-cooked pork belly
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 tin
corn kernels
1 bag
Broccoli & Carrot Mix
pinch
chilli flakes
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tbs
brown sugar
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 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, 15-25 minutes.
• Meanwhile, 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 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!
• When rice has 10 minutes remaining, drain corn kernels. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix and corn, tossing until tender, 6-7 minutes. • Add remaining garlic paste and cook, until fragrant, 1 minute. Season to taste. • While veggies are cooking, in a small heatproof bowl, combine oyster sauce, the brown sugar and a splash of water. Microwave until heated through, 30 seconds.
• Slice pork belly. • Divide garlic rice and veggies between bowls. • Top rice with roast pork belly. Spoon over oyster sauce mixture. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!