eCook Meal
Fiery Citrus Pork Belly
with jasmine rice & roasted cabbage
This pork dish is one for the books, Chef! You will get your perfectly cooked, golden-brown pork belly and have it covered in a white wine, orange juice, dijon mustard & honey sauce. Served with roasted cabbage & onion, a mayo drizzle and fresh coriander.
Serving guide
Choose your portion size.
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to the boil. Simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the Cabbage and the onion on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway).
DELECTABLE ORANGE SAUCE
Place a pan over medium heat. When hot, add the Garlic and chipotles (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the white wine and cook until almost all evaporated, 30-60 seconds (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 2-3 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly. Return the pan to medium heat. Sear the pork until crispy, golden brown and cooked through (the pork will cook in its own fat), 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning. Alternatively, air fry at 200°C until crispy and golden, 20-25 minutes. Rest for 5 minutes before thinly slicing.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast Cabbage alongside and drizzle with mayo. Garnish with the coriander.
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to the boil. Simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the Cabbage and the onion on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway).
DELECTABLE ORANGE SAUCE
Place a pan over medium heat. When hot, add the Garlic and chipotles (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the white wine and cook until almost all evaporated, 30-60 seconds (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 2-3 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly. Return the pan to medium heat. Sear the pork until crispy, golden brown and cooked through (the pork will cook in its own fat), 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning. Alternatively, air fry at 200°C until crispy and golden, 20-25 minutes. Rest for 5 minutes before thinly slicing.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast Cabbage alongside and drizzle with mayo. Garnish with the coriander.
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to the boil. Simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the Cabbage and the onion on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 30-35 minutes (shifting halfway).
DELECTABLE ORANGE SAUCE
Place a pan over medium heat. When hot, add the Garlic and chipotles (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the white wine and cook until almost all evaporated, 30-60 seconds (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 3-4 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly. Return the pan to medium heat. Sear the pork until crispy, golden brown and cooked through (the pork will cook in its own fat), 8-10 minutes per side (You may need to do this step in batches). Remove the pork from the pan and set aside to rest before slicing and lightly seasoning. Alternatively, air fry at 200°C until crispy and golden, 20-25 minutes. Rest for 5 minutes before thinly slicing.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast Cabbage alongside and drizzle with mayo. Garnish with the coriander.
READY THE RICE
Preheat the oven to 200°C. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to the boil. Simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the Cabbage and the onion on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 30-35 minutes (shifting halfway).
DELECTABLE ORANGE SAUCE
Place a pan over medium heat. When hot, add the Garlic and chipotles (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the white wine and cook until almost all evaporated, 30-60 seconds (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 3-4 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly. Return the pan to medium heat. Sear the pork until crispy, golden brown and cooked through (the pork will cook in its own fat), 8-10 minutes per side (You may need to do this step in batches). Remove the pork from the pan and set aside to rest before slicing and lightly seasoning. Alternatively, air fry at 200°C until crispy and golden, 20-25 minutes. Rest for 5 minutes before thinly slicing.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast Cabbage alongside and drizzle with mayo. Garnish with the coriander.
Shopping
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Frequently Asked Questions
What is the preparation time for Fiery Citrus Pork Belly?
The preparation time for Fiery Citrus Pork Belly with jasmine rice & roasted cabbage is between 25 and 45 minutes.
What is the total time required to make Fiery Citrus Pork Belly with jasmine rice & roasted cabbage?
The total time required to make Fiery Citrus Pork Belly with jasmine rice & roasted cabbage is between 40 and 60 minutes.
How many servings does Fiery Citrus Pork Belly provide?
4 servings
What are the main ingredients in Fiery Citrus Pork Belly?
Cabbage, Chipotle Chilli in Adobo, Fresh Coriander, Garlic, Jasmine Rice, Kewpie Mayo, NOMU Spanish Rub, Onion, Pork Belly, Sweet Orange Sauce, White Wine
What is the nutritional information of Fiery Citrus Pork Belly?
Calories: 1931, Carbs: 108 grams, Fat: grams, Protein: 29.1 grams, Sugar: 21.9 grams, Salt: 1034 grams
How do I prepare Fiery Citrus Pork Belly?
OVEN ROASTED VEG: Spread the cabbage and the onion on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway). READY THE RICE: Preheat the oven to 200°C. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to the boil. Simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. DELECTABLE ORANGE SAUCE: Place a pan over medium heat. When hot, add the garlic and chipotles (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the white wine and cook until almost all evaporated, 30-60 seconds (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 2-3 minutes (shifting occasionally). Season, remove from the heat, cover and set aside. PERFECT PORK: Season the pork belly. Return the pan to medium heat. Sear the pork until crispy, golden brown and cooked through (the pork will cook in its own fat), 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning. Alternatively, air fry at 200°C until crispy and golden, 20-25 minutes. Rest for 5 minutes before thinly slicing. MMMAYO: In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside. OM NOM NOM!: Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast cabbage alongside and drizzle with mayo. Garnish with the coriander.
What should be prepared from my kitchen to make Fiery Citrus Pork Belly?
Cabbage, Chipotle Chilli in Adobo, Fresh Coriander, Garlic, Jasmine Rice, Kewpie Mayo, NOMU Spanish Rub, Onion, Pork Belly, Sweet Orange Sauce, White Wine
How many calories does Fiery Citrus Pork Belly have?
1931 calories
How much fat content does Fiery Citrus Pork Belly have?
grams