Sticky Pork Belly with Korean-Style Spices

Name: Sticky Pork Belly with Korean-Style Spices over rice with East Asian-style sauce, beansprouts & quick-pickled carrot
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 1 piece Garlic; 20 milliliters Soy sauce; 1 piece Carrot; 150 g White long grain rice; 1 piece Onion; 1 sachet(s) Korean-style spice mix; 100 g Beansprouts; 35 g East Asian-style sauce; 50 g Radicchio & romaine; 240 g Sticky pork belly; 1 tablespoon Sunflower oil; 1 tablespoon Sugar; 2 tablespoon White wine vinegar; 2 teaspoon Honey [or plant-based alternative]; 2 tablespoon Water for the sauce; to taste Salt

over rice with East Asian-style sauce, beansprouts & quick-pickled carrot

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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.

Allergens:

Soja

•Tarwe

•Sesamzaad

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

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: Soja, Tarwe, Sesamzaad)

50 g

Beansprouts

20 g

East Asian-style sauce

(Contains: Soja, Tarwe, Gluten)

25 g

Radicchio & romaine

120 g

Sticky pork belly

(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)

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

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.

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.

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.

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.