Premium Ingredient

Korean Style Braised Pork Belly and Sticky Rice

with Oyster Sauce Glaze and Fragrant Stir-Fried Veg

10 min

Difficulty: 1/3

Korean

Our Korean Style Braised 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

Ingredients

Preparation

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, 15-20 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, trim the cucumber. Thinly slice widthways.

In a bowl, combine the rice vinegar and sugar (see pantry for amount) with half the sesame oil and half the soy sauce. Season with salt and pepper.
Add the cucumber to the bowl. Mix together well, then set aside to pickle.
When the pork belly has 10 mins left, remove from the oven. Drizzle in the oyster sauce, sweet chilli and remaining sesame oil. Turn to coat.
Return to the oven for the remaining time, 10-12 mins.

Heat a drizzle of oil in a frying pan on medium heat.
Once hot, add the cabbage and fry for 2 mins. Season with salt and pepper. Add a splash of water. Cover and cook for 3-4 mins.
Add the edamame, ginger puree and remaining soy sauce. Stir-fry, 1-2 mins more.
Meanwhile, cook the sushi rice according to pack instructions.
Share the rice between your bowls. Top with the pork belly, cucumber and cabbage. Spoon any remaining sauce over the pork. Sprinkle on the peanuts to finish.