This pork belly dish is a true flavour explosion! The pork is cooked to perfection and tossed in a sweet & savoury sticky Korean sauce. The jasmine rice is the perfect accompaniment to soak up all that deliciousness. Charred green beans add a nice smoky flavour to the dish. Sprinkled with toasted sesame seeds.
Sticky Korean Pork Belly
Sticky Korean Pork Belly
with jasmine rice & charred green beans
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Corn
- Green Beans
- Jasmine Rice
- Mixed Sesame Seeds
- Pork Belly Pieces
- Sticky Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GOLD & WHITE
Place the rinsed rice and the corn in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SO SEEDY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of loaded jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Sprinkle over the remaining sesame seeds. Yummy, Chef!
Jasmine Rice - 100ml
Corn - 40g
Mixed Sesame Seeds - 5ml
Green Beans - 80g
Pork Belly Pieces - 200g
Sticky Sauce - 50ml
GOLD & WHITE
Place the rinsed rice and the corn in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SO SEEDY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of loaded jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Sprinkle over the remaining sesame seeds. Yummy, Chef!
Jasmine Rice - 200ml
Corn - 80g
Mixed Sesame Seeds - 10ml
Green Beans - 160g
Pork Belly Pieces - 400g
Sticky Sauce - 100ml
GOLD & WHITE
Place the rinsed rice and the corn in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SO SEEDY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of loaded jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Sprinkle over the remaining sesame seeds. Yummy, Chef!
Jasmine Rice - 300ml
Corn - 120g
Mixed Sesame Seeds - 15ml
Green Beans - 240g
Pork Belly Pieces - 600g
Sticky Sauce - 150ml
GOLD & WHITE
Place the rinsed rice and the corn in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SO SEEDY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of loaded jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Sprinkle over the remaining sesame seeds. Yummy, Chef!
Jasmine Rice - 400ml
Corn - 160g
Mixed Sesame Seeds - 20ml
Green Beans - 320g
Pork Belly Pieces - 800g
Sticky Sauce - 200ml
Woolies Products in this dish
