Vietnamese Style Pork Belly and Fried Rice
with Spring Rolls and Sweet Chilli Dip
- Wheat
- Cereals containing gluten
- Soya
- Barley
- Almonds
- Cashew nuts
- Nuts
- Sesame
- May contain traces of allergens
Inspired by some of the world's most popular street food, this tasty Vietnamese Inspired Chilli Pork Steak and Com Chein is perfect for a casual sharing-style dinner.
Ingredients
150 grams
Jasmine Rice
280 grams
Pork Belly
15 grams
Ginger, Garlic & Lemongrass Puree
30 grams
Sambal Paste
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 unit(s)
Garlic Clove
1 unit(s)
Lime
2 unit(s)
Spring Onion
150 grams
Shredded Savoy Cabbage
120 grams
Peas
4 unit(s)
Vegetable Spring Rolls
(Contains: Wheat, Cereals containing gluten, Soya, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
48 grams
Sweet Chilli Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Once your rice has finished cooking, spread the rice onto a clean plate (uncovered) to allow it to cool slightly before frying.
Meanwhile, remove the pork belly from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper, then cover loosely with foil.
When the oven is hot, roast on the middle shelf for 25-30 mins.
In a large bowl, combine the ginger, garlic & lemongrass puree with half the sambal and half the soy sauce. Drizzle in a little oil and season with salt and pepper. Mix well until combined. Set aside for now, this will be your pork glaze.
Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges. Thinly slice the spring onions.
Heat a drizzle of oil in a frying pan on medium heat. When hot, add the cabbage and stir-fry for 2 mins.
Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, stir in the peas and half the spring onions. Fry for 1 min more, then transfer the veg to a medium bowl and set aside for later. Wipe out the pan.
Remove the spring rolls from the packing and pop onto a baking tray.
When the pork belly is halfway through cooking, add the spring rolls onto the top shelf of your oven and bake until golden and piping hot, 12-14 mins.
When the pork belly has 10 mins remaining, remove the foil and pour over the lemongrass and sambal glaze. Return the pork belly to the oven and cook until golden, 5-10 mins more. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, wipe out the (now empty) frying pan and return it to medium-high heat with a drizzle of oil.
Once hot, add the cooked rice and fried veg. Add the grated garlic and sugar (see pantry for amount) along with the remaining soy sauce and sambal. Stir-fry for 2-3 mins.
Once your rice is piping hot, remove from the heat. Stir in a pinch of lime zest (add more if you'd like) and squeeze in half the lime juice.
Taste and season with more salt, pepper and more lime juice if needed.
When everything's ready, pop your rice into a small bowl and flip it onto your serving plates to create a rice mound.
Slice the pork belly widthways and share between your plates alongside the rice. Drizzle over any remaining glaze and half the sweet chilli sauce.
Sprinkle over the remaining spring onion and serve with any remaining lime wedges.
On a separate plate, serve the spring rolls on the side with the remaining sweet chilli sauce in a small bowl for dipping.
Enjoy!
