Korean Style Braised Pork Belly and Sticky Rice
with Oyster Sauce Glaze and Fragrant Stir-Fried Veg
Calories
:
815 kcalProtein
:
51.8g proteinTotal
:
25 minutesDifficulty
:
EasyPrepped in 10
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.
Ingredients
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 be present: 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
Nutrition Values
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.
Utensils
•Chopping Board
•Oven dish
•Knife
•Small Bowl
•Large Frying Pan
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The glaze and seasoning are well-received, with the oyster sauce, sweet chilli, and sesame combination delivering bold, satisfying flavours.
- Ease of prep: Straightforward to put together, with most steps running simultaneously to keep things efficient.
- Suggestions: If the pork belly renders too much fat during roasting, reduce the oven time slightly to keep it tender rather than dry. Crisping it up further is also worth trying if you prefer a firmer texture.
- Next-day meals: The leftover pickling liquor works well as a light dressing for a salad the following day.
- Portions: The pork portion can feel modest for two people, so consider supplementing with extra pork belly if you prefer a more substantial serving.
