Crispy Pork Belly & Egg Fried Rice
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Crispy Pork Belly & Egg Fried Rice

Crispy Pork Belly & Egg Fried Rice

with Creamy Slaw, Soy Garlic Greens & Sweet-Sriracha Sauce

Zingy, sweet and packed with flavour, our sriracha is the perfect glaze for tender, slow-cooked pork belly. Freshen the dish up with crunchy cabbage, coated in a mayo and vinegar dressing and you're on your way to an unforgettable fusion feast!

Allergens:
Sesame
•Egg
•Gluten
•Soy
•Mollusc

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1

Slow-Cooked Pork Belly

Garlic

1

Asian Greens

1

Baby Broccoli

1

Spring Onion

1

Sriracha

(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

Sweet Chilli Sauce

1

Oyster Sauce

(Contains Mollusc; )

1

Soy Sauce Mix

(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )

1

Microwavable Basmati Rice

1

Shredded Cabbage Mix

1

Mayonnaise

(Contains Egg; )

1

Crispy Shallots

Not included in your delivery

1

olive oil

brown sugar

sesame oil

(Contains Sesame; )

egg

(Contains Egg; )

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

Energy (kJ)6150 kJ
Calories1470 kcal
Fat33.5 g
of which saturates8.8 g
Carbohydrate65.1 g
of which sugars20 g
Dietary Fibre6.7 g
Protein30.8 g
Sodium2420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Place pork belly in a large heatproof 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 pork 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, 15-25 minutes.

2

• Meanwhile, finely chop garlic. Roughly chop Asian greens. Halve baby broccoli (see ingredients) lengthways. Thinly slice spring onion. • In a small bowl, combine sriracha and sweet chilli sauce. • In a second small bowl, combine oyster sauce, the brown sugar, sesame oil and half the soy sauce mix.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 2-3 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. • Add remaining soy sauce mix and half the garlic and cook until fragrant and slightly reduced, 1 minute. Transfer to a plate and cover to keep warm.

4

• Microwave the microwavable basmati rice until steaming, 2-3 minutes. • Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the egg into the pan and scramble until cooked through, 1 minute. • Add spring onion and remaining garlic and cook until fragrant, 1 minute. • Add oyster sauce mix and cook until slightly reduced, 2-3 minutes. • Add the heated rice and cook, stirring, until well combined, 2-3 minutes.

5

• While the rice is cooking, combine shredded cabbage mix, mayonnaise, a drizzle of vinegar and a pinch of salt in a medium bowl. Season to taste.

6

• Slice crispy pork belly. Bring everything to the table to serve. • Help yourself to the pork, egg fried rice, creamy slaw and soy-garlic greens. • Spoon sweet-sriracha sauce over pork. Garnish greens with crispy shallots to serve. Enjoy!