Chinese BBQ Style Roast Pork Belly and Sticky Rice
with Roasted Greens, Spring Rolls and Sweet Chilli Sauce0.0(78)
Calories
:
900 kcalProtein
:
48.4g proteinTotal
:
40 minutesDifficulty
:
Easy Medium Spice
Prepped in 10
New
High Protein
Allergens:
- Peanut
- Cereals containing gluten
- Soya
- Wheat
- Barley
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Our Chinese BBQ Style Roast Pork Belly and Sticky Rice is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
280 grams
Pork Belly
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Nuts, Almonds, Cashew nuts, Sesame)
80 grams
Tenderstem® Broccoli
80 grams
Young Pea Pods
75 grams
Char Siu Paste
(Contains: Soya)
1 pouch(es)
Sushi Rice
15 grams
Sriracha Sauce
48 grams
Sweet Chilli Sauce
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)3765 kJ
Energy (kcal)900 kcal
Fat31.8 g
of which saturates7.4 g
Carbohydrate100.2 g
of which sugars26.7 g
Dietary Fibre7.4 g
Protein48.4 g
Salt3.6 g
Potassium158.8 mg
Calcium19.2 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Rolling Pin
•Oven dish
•Baking Tray
•Medium Saucepan
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the pork belly from the packaging. Place in an ovenproof dish. Drizzle with oil and season with salt and pepper.
- When the oven is hot, roast on the middle shelf, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
2
- Remove the spring rolls from the packing and pop onto one side of a baking tray.
- Add the broccoli and pea pods to the other side of the tray. Drizzle some oil over the veg, season with salt and pepper, then toss to coat. Spread out in a single layer.
- When the pork is halfway through cooking, bake the spring rolls and veg on the top shelf, 12-14 mins.
- Just before serving, pop a saucepan on medium heat. Add the char siu sauce and water (see pantry for amount). Bring to the boil. Simmer for 2-3 mins, then remove from the heat.
3
- Cook the rice according to pack instructions. Spoon into your bowls.
- Once piping hot, remove the pork from the oven and thinly slice widthways. Lay on top of the rice. Pour over the char siu sauce.
- Share out the veg, drizzle over the sriracha and sprinkle over the peanuts.
- Serve the spring rolls and sweet chilli sauce on the side for dipping.
