This dish is a delicious twist on the classic Chinese take-out favourite of egg fried rice & pork. The pork belly is braised in a sweet, savoury & sticky sauce until melt-in-your-mouth tender. Served over a bed of egg fried jasmine rice & charred cauliflower. The result is a dish that is packed with flavour & texture. Ready the chopsticks!
Groote Post’s Braised Pork Belly
Groote Post’s Braised Pork Belly
with egg fried rice & charred cauliflower
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Cauliflower Florets
- Chinese 5-Spice
- Chinese Sauce
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Jasmine Rice
- Pork Belly Pieces
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Egg/s
- Paper Towel
- Seasoning (salt & pepper)
- Butter (optional)
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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.
TIME TO SUC-SEED
Place the sesame seeds in a pan with a lid over medium heat. Toast for 2-3 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
CHARRED CAULI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Add the cauliflower pieces and fry for 5-6 minutes until lightly charred. Add a splash of water, cover with the lid, and simmer for 1-2 minutes until al dente. Remove from the pan, season, and cover to keep warm.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the ginger, and 20ml [40ml]|#7DA0D7 of water. Return the pan to a medium-high heat. Pat the Pork belly chunks dry with paper towel. Add the pork chunks and sear for 3-5 minutes per side (the pork will render its own fat) or until browned and cooked through. Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer for 3-5 minutes until slightly reduced. Remove from the heat, add the cooked cauliflower and toss until well coated. Cover to keep warm.
LAY THE FOUNDATION
Crack 1 [2]|#7DA0D7 egg/s into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over a medium-high heat with a drizzle of oil. Add the whisked egg/s and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the cooked rice, ½ the spring onion, ½ the sesame seeds, and ½ the chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and the top with the saucy Pork belly pieces & cauliflower. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 100ml
Black Sesame Seeds - 5ml
Cauliflower Florets - 100g
Chinese Sauce - 50ml
Chinese 5-spice - 5ml
Fresh Ginger - 10g
Pork Belly Pieces - 200g
Spring Onion - 1
Fresh Chilli - 1
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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.
TIME TO SUC-SEED
Place the sesame seeds in a pan with a lid over medium heat. Toast for 2-3 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
CHARRED CAULI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Add the cauliflower pieces and fry for 5-6 minutes until lightly charred. Add a splash of water, cover with the lid, and simmer for 1-2 minutes until al dente. Remove from the pan, season, and cover to keep warm.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the ginger, and 20ml [40ml]|#7DA0D7 of water. Return the pan to a medium-high heat. Pat the Pork belly chunks dry with paper towel. Add the pork chunks and sear for 3-5 minutes per side (the pork will render its own fat) or until browned and cooked through. Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer for 3-5 minutes until slightly reduced. Remove from the heat, add the cooked cauliflower and toss until well coated. Cover to keep warm.
LAY THE FOUNDATION
Crack 1 [2]|#7DA0D7 egg/s into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over a medium-high heat with a drizzle of oil. Add the whisked egg/s and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the cooked rice, ½ the spring onion, ½ the sesame seeds, and ½ the chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and the top with the saucy Pork belly pieces & cauliflower. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 200ml
Black Sesame Seeds - 10ml
Cauliflower Florets - 200g
Chinese Sauce - 100ml
Chinese 5-spice - 10ml
Fresh Ginger - 20g
Pork Belly Pieces - 400g
Spring Onion - 1
Fresh Chilli - 1
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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.
TIME TO SUC-SEED
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.
CHARRED CAULI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Add the cauliflower pieces and fry for 5-6 minutes until lightly charred. Add a splash of water, cover with the lid, and simmer for 1-2 minutes until al dente. Remove from the pan, season, and cover to keep warm.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the ginger, and 60ml [80ml]|#7DA0D7 of water. Return the pan to a medium-high heat. Pat the Pork belly chunks dry with paper towel. Add the pork chunks and sear for 3-5 minutes per side (the pork will render its own fat) or until browned and cooked through. Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer for 3-5 minutes until slightly reduced. Remove from the heat, add the cooked cauliflower and toss until well coated. Cover to keep warm.
LAY THE FOUNDATION
Crack 3 [4]|#7DA0D7 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over a medium-high heat with a drizzle of oil. Add the whisked eggs and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the cooked rice, ½ the spring onion, ½ the sesame seeds, and ½ the chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and the top with the saucy Pork belly pieces & cauliflower. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 300ml
Black Sesame Seeds - 15ml
Cauliflower Florets - 300g
Chinese Sauce - 150ml
Chinese 5-spice - 15ml
Fresh Ginger - 30g
Pork Belly Pieces - 600g
Spring Onions - 2
Fresh Chillies - 2
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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.
TIME TO SUC-SEED
Place the sesame seeds in a pan with a lid over medium heat. Toast for 2-3 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
CHARRED CAULI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Add the cauliflower pieces and fry for 5-6 minutes until lightly charred. Add a splash of water, cover with the lid, and simmer for 1-2 minutes until al dente. Remove from the pan, season, and cover to keep warm.
PERFECT Pork BELLY
In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the ginger, and 60ml [80ml]|#7DA0D7 of water. Return the pan to a medium-high heat. Pat the Pork belly chunks dry with paper towel. Add the pork chunks and sear for 3-5 minutes per side (the pork will render its own fat) or until browned and cooked through. Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer for 3-5 minutes until slightly reduced. Remove from the heat, add the cooked cauliflower and toss until well coated. Cover to keep warm.
LAY THE FOUNDATION
Crack 3 [4]|#7DA0D7 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over a medium-high heat with a drizzle of oil. Add the whisked eggs and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the cooked rice, ½ the spring onion, ½ the sesame seeds, and ½ the chilli (to taste). Remove from the heat and season.
GET IN MY BELLY!
Plate up the egg fried rice and the top with the saucy Pork belly pieces & cauliflower. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, sesame seeds, and chilli (to taste). Well done, Chef!
Jasmine Rice - 400ml
Black Sesame Seeds - 20ml
Cauliflower Florets - 400g
Chinese Sauce - 200ml
Chinese 5-spice - 20ml
Fresh Ginger - 40g
Pork Belly Pieces - 800g
Spring Onions - 2
Fresh Chillies - 2
Frequently Asked Questions
What is the preparation time for Groote Post’s Braised Pork Belly?
The preparation time for Groote Post’s Braised Pork Belly with egg fried rice & charred cauliflower is between 25 and 40 minutes.
What is the total time required to make Groote Post’s Braised Pork Belly with egg fried rice & charred cauliflower?
The total time required to make Groote Post’s Braised Pork Belly with egg fried rice & charred cauliflower is between 40 and 60 minutes.
How many servings does Groote Post’s Braised Pork Belly provide?
4 servings
What are the main ingredients in Groote Post’s Braised Pork Belly?
Black Sesame Seeds, Cauliflower Florets, Chinese 5-Spice, Chinese Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Pork Belly Pieces, Spring Onion, Spring Onions
What is the nutritional information of Groote Post’s Braised Pork Belly?
Calories: 1516, Carbs: 99 grams, Fat: grams, Protein: 29.3 grams, Sugar: 21.7 grams, Salt: 1008 grams
How do I prepare Groote Post’s Braised Pork Belly?
PERFECT PORK BELLY: In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the ginger, and 20ml [40ml]|#7DA0D7 of water. Return the pan to a medium-high heat. Pat the pork belly chunks dry with paper towel. Add the pork chunks and sear for 3-5 minutes per side (the pork will render its own fat) or until browned and cooked through. Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer for 3-5 minutes until slightly reduced. Remove from the heat, add the cooked cauliflower and toss until well coated. Cover to keep warm. FLUFFY RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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. CHARRED CAULI: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Add the cauliflower pieces and fry for 5-6 minutes until lightly charred. Add a splash of water, cover with the lid, and simmer for 1-2 minutes until al dente. Remove from the pan, season, and cover to keep warm. LAY THE FOUNDATION: Crack 1 [2]|#7DA0D7 egg/s into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over a medium-high heat with a drizzle of oil. Add the whisked egg/s and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the cooked rice, ½ the spring onion, ½ the sesame seeds, and ½ the chilli (to taste). Remove from the heat and season. TIME TO SUC-SEED: Place the sesame seeds in a pan with a lid over medium heat. Toast for 2-3 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. GET IN MY BELLY!: Plate up the egg fried rice and the top with the saucy pork belly pieces & cauliflower. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, sesame seeds, and chilli (to taste). Well done, Chef!
What should be prepared from my kitchen to make Groote Post’s Braised Pork Belly?
Black Sesame Seeds, Cauliflower Florets, Chinese 5-Spice, Chinese Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Pork Belly Pieces, Spring Onion, Spring Onions
How many calories does Groote Post’s Braised Pork Belly have?
1516 calories
How much fat content does Groote Post’s Braised Pork Belly have?
grams
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