Char Siu Pork Belly & Hainanese-Style Rice
with Stir-Fried Greens & Peanuts
- Sesame
- Gluten
- Soy
- Wheat
- Peanuts
- Milk
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Milk
- Sesame
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Pecan
- Gluten
- Wheat
- Hazelnut
- Pistachio
What’s an instant way to bring bold, international flavours to pork? Add this sweet ‘n’ salty char siu sauce to melt-in-your-mouth pork belly. Teamed with sticky veggies, plus an aromatic Hainanese-style rice, this meal will make your taste buds sing!
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Jasmine rice
1 packet
Char Siu Paste
(Contains: Gluten, Soy, Wheat May be present: Almond, Cashew, Eggs, Fish, Milk, Sesame)
400 g
Slow-Cooked Pork Belly
1
Baby Broccoli
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
2
Garlic
1
Courgette
1 packet
Hoisin sauce
(Contains: Wheat, Gluten, Soy May be present: Sesame, Almond, Cashew, Fish, Eggs, Milk)
1
Asian Greens
1
Fresh Chilli
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1
Hainanese Paste
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
vinegar (white wine or rice wine)
1 tbs
sesame oil
(Contains: Sesame)
Nutrition
You will need
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook hainanese paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, cut baby broccoli into thirds. • Roughly chop Asian greens. • Thinly slice courgette into half-moons. • Finely chop garlic. • Thinly slice fresh chilli (if using). • Pat slow-cooked pork belly dry with a paper towel, then cut into 2cm chunks. • In a small bowl, combine char siu paste, the soy sauce, oyster sauce, vinegar and sesame oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and courgette, tossing, until tender, 5-6 minutes. • In the last 3 minutes of cook time, add Asian greens and cook until just wilted, 2-3 minutes. • Add sesame seeds and garlic and cook until fragrant, 1 minute. • Season with pepper, then transfer veggies to a bowl. Cover to keep warm.
• Wipe out the frying pan, then return to high heat. Cook pork, tossing, until golden, 8-10 minutes.
• Reduce heat to medium, then add stir-fried greens and char siu sauce mixture, tossing to coat, 1-2 minutes.
• Divide fragrant rice between bowls. • Top with char siu pork belly and stir-fried greens. • Garnish with crushed peanuts and chilli to serve. Enjoy!
