Sweet Sriracha-Roasted Pork Belly & Egg Fried Rice

Name: Sweet Sriracha-Roasted Pork Belly & Egg Fried Rice with Creamy Slaw & Soy Garlic Greens
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet Slow-Cooked Pork Belly; 3 clove garlic; 1 bunch(es) Asian Greens; 1 bag baby broccoli; 1 bunch(es) spring onion; 1 packet sriracha; 1 packet sweet chilli sauce; 1 packet oyster sauce; ½ tsp brown sugar; 1 tsp sesame oil; 1 packet soy sauce mix; 1 packet Microwavable Basmati Rice; 1 egg; 1 bag Shredded Cabbage Mix; 1 packet mayonnaise; 1 drizzle white wine vinegar; 1 packet Crispy Shallots

with Creamy Slaw & Soy Garlic Greens

Get up to $175 off

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 dinner!

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Molluscs

•Sesame

•Gluten

•Soy

•Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Slow-Cooked Pork Belly

3 clove

garlic

1 bunch(es)

Asian Greens

1 bag

baby broccoli

1 bunch(es)

spring onion

1 packet

sriracha

(May be present: Soy. )

1 packet

sweet chilli sauce

1 packet

oyster sauce

(Contains: Molluscs; )

1 packet

soy sauce mix

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

1 packet

Microwavable Basmati Rice

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains: Eggs; May be present: Soy, Sesame, Almond, Cashew, Fish, Wheat. )

1 packet

Crispy Shallots

Not included in your delivery

olive oil

½ tsp

brown sugar

1 tsp

sesame oil

(Contains: Sesame; )

egg

(Contains: Eggs; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3728 kJ

Fat49.7 g

of which saturates14.7 g

Carbohydrate64.1 g

of which sugars19.7 g

Protein43.1 g

Sodium2451 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat grill to high. Using a paper towel, pat dry the slow-cooked pork belly 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. Grill on the top oven rack until fat is golden and crispy, 35-40 minutes. Set aside to rest for 10 minutes.

TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!

• Meanwhile, finely chop garlic. Roughly chop Asian greens. Halve baby broccoli 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 1/2 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 1/2 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 heated rice and cook, stirring, until well combined, 2-3 minutes.

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

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