Sticky Braised Pork Belly & Fragrant Rice
with 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 sautéed wombok 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 onions
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 Wombok
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
¼ cup
vinegar (white wine or rice wine)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
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 jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and 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 wombok, 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 wombok and pickled cucumber. Enjoy!