Crispy Pork Belly & Egg Fried Rice

• Meanwhile, finely chop garlic.
• Roughly chop Asian greens.
• Trim broccoli (including stalk!) into small florets.
• 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. 
TIP: Sriracha is slightly spicy, use less if you're 
sensitive to heat.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook broccoli, tossing 
until tender, 5-6 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 basmati rice until steaming, 
2-3 minutes.
• Meanwhile, wipe out 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 mixture and cook until 
slightly reduced, 2-3 minutes.
• Add the cooked rice and cook, stirring, until well 
combined, 2-3 minutes.

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