Crispy Pork Belly & Egg Fried Rice
with Sweet-Sriracha Sauce & Garlic Greens
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
1
Baby Broccoli
1
Spring Onion
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
350 g
Slow-Cooked Pork Belly
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
1 tsp
sesame oil
(Contains: Sesame; )
1 piece
egg
(Contains: Eggs; )
1 drizzle
vinegar (white wine or rice wine)
1 drizzle
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C 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. Set aside.
• 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 the oyster sauce mixture and cook until slightly reduced, 2-3 minutes.
• Add the rice and cook, stirring, until well combined, 2-3 minutes.
• In a medium bowl, combine shredded cabbage mix, garlic aioli, a drizzle of vinegar and a pinch of salt. 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!
