Double Sichuan Roast Pork Belly & Baby Broccoli
with Garlic Rice & Asian Greens
Nothing pairs better with slow-cooked pork belly than a bed of fragrant and fluffy jasmine rice, some high-value greens (baby broccoli, spring onion and Asian greens to be precise) and a gorgeous Sichuan garlic sauce that is slathered over the pork for maximum flavour!
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bunch
spring onion
1 packet
garlic paste
1
broccoli
1 bag
Asian greens
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Place the 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. • Flip pork skin-side up. Heat the grill to high. 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 belly over two lined oven trays if your oven tray is getting crowded.
• While the pork is roasting, finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook 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!
• Meanwhile, roughly chop Asian greens. Cut broccoli (including the stem!) into small florets. Thinly slice spring onions. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli until tender, 4-5 minutes. • Add Asian greens and garlic paste and cook until fragrant, 1-2 minutes. Season with salt and pepper.
• In a small heatproof bowl, microwave the Sichuan garlic paste in 10 second bursts until fragrant. • Divide garlic rice between plates. Top with garlic veggies and pork belly. • Drizzle Sichuan garlic paste over pork. Garnish with spring onions to serve. Enjoy!