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Korean Style Braised Pork Belly and Sticky Rice

with Oyster Sauce Glaze and Fragrant Stir-Fried Veg
Emma Blanchet
Emma BlanchetUpdated on June 02, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
815 kcal
Protein
: 
51.8g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Molluscs
  • Soya
  • Wheat
  • Sesame
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

280 grams

Pork Belly

1 pouch(es)

Sushi Rice

1 unit(s)

Baby Cucumber

22.5 milliliter(s)

Rice Vinegar

1 sachet(s)

Oyster Sauce

(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)

32 grams

Sweet Chilli Sauce

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

20 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

150 grams

Shredded Savoy Cabbage

15 grams

Ginger Puree

80 grams

Fresh Edamame Beans

(Contains: Soya)

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)

Not included in your delivery

1 tsp

Sugar for the Pickle

Energy (kJ)3410 kJ
Energy (kcal)815 kcal
Fat33.8 g
of which saturates8.5 g
Carbohydrate76 g
of which sugars21.1 g
Dietary Fibre7.6 g
Protein51.8 g
Salt6.1 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 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.
•Chopping Board
•Oven dish
•Knife
•Small Bowl
•Large Frying Pan

Instructions

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Remove the pork belly from the packaging and cut into 1cm thick slices. Place in a small baking dish.
  • When the oven is hot, roast on the middle shelf until piping hot and golden, 15-20 mins. IMPORTANT: Ensure the pork is piping hot throughout.
  • Meanwhile, trim the cucumber. Thinly slice widthways.
2
  • In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount) with hallf the sesame oil and half the soy sauce. 
  • Season with salt and pepper, then add the cucumber. Mix together well, then set aside to pickle.
  • When the pork belly has 10 mins remaining, remove from the oven, drizzle in the oyster sauce, sweet chilli and remaining sesame oil. Turn to coat. Then return to the oven for the remaining time, 10-12 mins.
3
  • Heat a drizzle of oil in a frying pan on medium heat.
  • When hot, add the cabbage and stir-fry, 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until tender, 3-4 mins.
  • Add the edamame, ginger puree and remaining soy sauce and stir-fry, 1-2 mins more. 
  • Meanwhile, cook the sushi rice according to pack instructions.
  • When ready, share the rice between bowls, top with the pork belly slices, cucumber and veg. Spoon any remaining sauce over the pork belly and sprinkle on the peanuts to finish. 
  • Enjoy!
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