Sticky Braised Pork Belly & Fragrant Rice
with Pickled Cucumber & Sautéed Cabbage
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 sautéed cabbage salad.
We’ve replaced the shredded wombok in this recipe with shredded cabbage mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
garlic paste
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;)
1 packet
shredded cabbage mix
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
¼ cup
vinegar (white wine or rice wine)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Rinse and drain white rice. • 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, then bring to the boil. Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 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 cabbage mix, soy sauce mix and remaining garlic paste and cook, until wilted and fragrant, 1-2 minutes. • Transfer to a serving bowl and cover to keep warm.
• Drain oil from pan with pork and reduce heat to medium. • Add oyster sauce mixture, 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 sticky braised pork belly. Spoon over oyster sauce from pan. • Sprinkle with a pinch of chilli flakes (if using). • Serve with sautéed cabbage and pickled cucumber. Enjoy!