Rice Bowl with Pork Belly & Korean-Style Spices
with quick-pickled carrot & beansprouts
Asian cuisine often calls for a delicious balance of sweet, salty and sour. In this dish, you combine salty bacon with sweet soy sauce and sweet and sour carrot.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
10 milliliters
Soy sauce
(Contains Soy, Wheat)
1 piece
Carrot
75 g
White long grain rice
½ piece
Onion
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
50 g
Beansprouts
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
25 g
Radicchio & romaine
120 g
Sticky pork belly
(May be present Soy, Gluten, Milk, Mustard, Celery)
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 and pepper
Nutrition Values
Utensils
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 pour the sauce into a small bowl. Cut the pork belly into 1/2-1cm slices and transfer to the bowl along with half each of the garlic and soy sauce. Season with salt and pepper, 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.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs
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 high heat and fry the pork for 10-12 minutes. Add the Korean-style spices, then reduce the heat and stir in the honey and 1 tbsp water per person so as to make the sauce (see Tip).
Tip: reduce the heat further if necessary so as to prevent it from burning.
Stir in the beansprouts and the soy sauce along with the rest of the garlic, then fry for 2 - 3 minutes over medium-high heat, stirring regularly. Meanwhile, cut any larger pieces of lettuce into smaller pieces as necessary.
Serve the rice in bowls and top with the lettuce, carrot, pork belly and beansprouts. Drizzle with the East Asian-style sauce to finish.