Sticky Pork Belly with Korean-Style Spices
over rice with East Asian-style sauce, beansprouts & quick-pickled carrot3.5(260)
Calories
:
870 kcalProtein
:
29g proteinDifficulty
:
MediumAllergens:
- Soja
- Tarwe
- Sesamzaad
- Gluten
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- Tarwe
- Selderij
- May contain traces of allergens
Asian cuisine often calls for a careful balance of sweet, salty and sour. In this dish, you combine salty bacon and soy sauce with sweet-and-sour quick-pickled carrot.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
1 piece
Carrot
75 g
White long grain rice
½ piece
Onion
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
50 g
Beansprouts
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
25 g
Radicchio & romaine
120 g
Sticky pork belly
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij, May contain traces of allergens)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
Sugar
1 tablespoon
White wine vinegar
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
Water for the sauce
to taste
Salt
Nutrition Values
Energy (kJ)3638 kJ
Calories870 kcal
Fat40.4 g
Saturated Fat13.4 g
Carbohydrate96.6 g
Sugar23.2 g
Dietary Fiber6.3 g
Protein29 g
Salt3.6 g
Trans Fat0.1 g
Potassium96.3 mg
Calcium48 mg
Iron0.3 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
•Bowl
•Pan with Lid
•Small Bowl
•Grater
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice. Crush or mince the garlic.
- Remove the pork belly from the packaging and transfer the marinade to a small bowl.
- Slice the pork into pieces of no more than 1cm thickness and transfer to the bowl.
- Add half each of the garlic and soy sauce, then mix well to combine and set aside to marinate for at least 10 minutes.
2
- Grate the carrot.
- In a bowl, combine the white wine vinegar with the sugar and a pinch of salt. Add the carrot and toss well to combine, then set aside, stirring occasionally.
- Boil the rice for 12 - 15 minutes, covered, then drain and set aside.
- Meanwhile, slice the onion into half rings.
3
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork and onion for 10 - 12 minutes.
- Add the Korean-style spices, then reduce the heat and stir in the honey and the water (see pantry for amounts).
- Add the beansprouts, along with the rest of the soy sauce, marinade and garlic. Stir-fry for 2 - 3 minutes over medium-high heat.
4
- Meanwhile, cut any larger lettuce leaves into smaller pieces as necessary.
- Serve the rice in bowls and top with the lettuce, the carrot, the pork belly and the beansprouts.
- Drizzle with the East Asian-style sauce to finish.
