[F&R] NZ Teriyaki Glazed Pork Belly
with Butter Rice & Asian Apple Slaw
- Celery
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Asian Slaw Mix
(Contains: Celery; )
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Parsley
1 packet
Microwavable Basmati Rice
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1
apple
350 g
Slow-Cooked Pork Belly
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Pat dry slow-cooked pork belly with paper towel and wipe to remove any excess fat. • Lightly score pork fat in a 1cm criss-cross pattern. Rub over a generous pinch of salt, then cut pork in half. • Place pork, fat-side up, on a foil-lined oven tray. Roast pork for 20-25 minutes on the top oven rack, then turn grill to high. Grill pork until fat is golden and crispy, 15-20 minutes. • Set aside to rest for 10 minutes. Pour over teriyaki sauce and sesame oil, turning pork to coat. TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!
• When pork has 5 minutes remaining, microwave rice until steaming, 2-3 minutes. • Stir in butter and season. • Meanwhile, thinly slice apple into sticks.
• In a bowl, combine slaw mix, apple, aioli, Japanese dressing and sesame oil. Season. • Divide rice and slaw between bowls. Top with pork and spoon over any remaining teriyaki sauce. • Tear over parsley to garnish. Enjoy!
