with Roasted Greens, Spring Rolls and Sweet Chilli Sauce
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.
Allergens
Utensils
Tags
Pork Belly
280 grams
Salted Peanuts
25 grams
Vegetable Spring Rolls
4 unit(s)
Tenderstem® Broccoli
80 grams
Young Pea Pods
80 grams
Char Siu Paste
75 grams
Sushi Rice
1 pouch(es)
Sriracha Sauce
15 grams
Sweet Chilli Sauce
48 grams
Water for the Sauce
50 milliliter(s)
- 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.
- 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.
- 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.
3765
kJ
Energy (kJ)
900
kcal
Energy (kcal)
31.8
g
Fat
7.4
g
of which saturates
100.2
g
Carbohydrate
26.7
g
of which sugars
7.4
g
Dietary Fibre
48.4
g
Protein
3.58
g
Salt
