Crispy Pork Belly & Egg Fried Rice

Name: Crispy Pork Belly & Egg Fried Rice with Creamy Slaw, Soy Garlic Greens & Sweet-Sriracha Sauce
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 packet Sweet Chilli Sauce; 1 packet Sriracha; 1 packet Microwavable Basmati Rice; 1 Baby Broccoli; 1 Spring Onion; 2 Garlic; 1 packet Oyster Sauce; 1 packet Shredded Cabbage Mix; 1 Asian Greens; 1 packet Soy Sauce Mix; 350 g Slow-Cooked Pork Belly

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

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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:

Molluscs

•Wheat

•Gluten

•Soy

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Sweet Chilli Sauce

1 packet

Sriracha

(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten. )

1 packet

Microwavable Basmati Rice

Baby Broccoli

Spring Onion

Garlic

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 packet

Shredded Cabbage Mix

Asian Greens

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

350 g

Slow-Cooked Pork Belly

Nutrition Values

Calories1360 kcal

Energy (kJ)5700 kJ

Fat24 g

of which saturates6.7 g

Carbohydrate63.8 g

of which sugars19.4 g

Dietary Fibre6.8 g

Protein27.4 g

Sodium1890 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

• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • 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, 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.

• 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.

• 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.

• 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 cooked rice and cook, stirring, until well combined, 2-3 minutes.

• Meanwhile, combine shredded cabbage mix, mayonnaise, a drizzle of vinegar and a pinch of salt in a medium bowl. Season to taste.

• Slice crispy pork belly and bring everything to the table. • 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!