Sticky BBQ Pork Rice Bowl [Video]
Sticky pork belly slices, sweet roasted apple and silky cabbage, nestled on a bed of perfectly steamed rice… this super bowl is full of serious flavour. Even better, it’s a one-pan, traybake recipe, so clean-up is a breeze!
Servings: 4
Ingredients
- 1 Tbsp vegetable oil
- 1 kg (2.2lb) pork belly rashers (see note)
- 3 cloves garlic finely chopped
- 1 Tbsp finely grated ginger
- 600 g (21oz) cabbage, thinly shredded
- 3 green apples peeled, cored, chopped into chunks
- ⅔ cup chicken stock
- 2 Tbsp Chinese Shaoxing wine
- steamed rice to serve
- spring onions (scallions), thinly sliced, to serve
- sliced red chilli to serve (optional)
Hoisin glaze:
- ¼ cup Hoisin sauce
- 1 Tbsp light soy sauce
- 1 Tbsp Shaoxing wine
- 1 tsp Chinese five spice powder
Instructions
- Preheat oven to 180°C/350°F. Heat a flameproof baking dish on high over 2 burners of your cooktop. Add the oil. Cook the pork for 4-5 minutes on each side or until golden. Turn the heat off and transfer the pork to a plate.
- Combine the ingredients for the Hoisin glaze in a small bowl.
- Turn the heat back on under the baking dish. Add the garlic and ginger, then cook, stirring, for 1 minute or until aromatic. Add the cabbage and apple and stir to combine. Drizzle the stock and Shaoxing over the cabbage mixture.
- Return the pork to the dish. Brush the top of the pork with half of the glaze. Bake in the oven for 20 minutes or until golden. Turn the rashers over and brush with the remaining glaze, then bake for a further 15 minutes or until crisp and golden.
- Place rice into serving bowls. Top with the pork, some of the roasted cabbage and apple, then scatter over the spring onion and chilli (if using).
Notes
Pork belly rashers are slices of boneless pork belly about 3cm (just over 1 inch) thick.
