eCook Meal
Sticky Korean Pork Belly
with jasmine rice & charred green beans
A lick-your-fork-clean sticky sauce, featuring spicy gochujang & Mrs Balls Chutney, coats browned pork dotted with sesame seeds. Served with fluffy jasmine rice, delicious green beans, a radish, coriander & cucumber salad and drizzles of Kewpie mayo.
Serving guide
Choose your portion size.
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#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 steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
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. Return the pan to medium heat with the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. Add the green beans and fry until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the Cucumber and radish into a bowl and toss with ½ the coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
Pork BELLY
Return the pan to medium-high heat. Pat the Pork belly dry with paper towel and lightly season. Sear the pork 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 jasmine rice. Top with the green beans and the sticky Pork belly. Spoon over any remaining sauce from the pan. Serve the Radish & Cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#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 steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
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. Return the pan to medium heat with the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. Add the green beans and fry until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the Cucumber and radish into a bowl and toss with ½ the coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
Pork BELLY
Return the pan to medium-high heat. Pat the Pork belly dry with paper towel and lightly season. Sear the pork 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 jasmine rice. Top with the green beans and the sticky Pork belly. Spoon over any remaining sauce from the pan. Serve the Radish & Cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#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 steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
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. Return the pan to medium heat with the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. Add the green beans and fry until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the Cucumber and radish into a bowl and toss with ½ the coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
Pork BELLY
Return the pan to medium-high heat. Pat the Pork belly dry with paper towel and lightly season. Sear the pork 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 jasmine rice. Top with the green beans and the sticky Pork belly. Spoon over any remaining sauce from the pan. Serve the Radish & Cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#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 steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
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. Return the pan to medium heat with the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. Add the green beans and fry until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the Cucumber and radish into a bowl and toss with ½ the coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
Pork BELLY
Return the pan to medium-high heat. Pat the Pork belly dry with paper towel and lightly season. Sear the pork 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 jasmine rice. Top with the green beans and the sticky Pork belly. Spoon over any remaining sauce from the pan. Serve the Radish & Cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R259.70
for 4 servings · R64.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Pork Belly Pieces needs 800 g2 Moroccan Style Pork Belly Espetadas Avg 550 g 550 g at R104.49 · 1.45× packR151.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Sticky Sauce
- Kewpie Mayo
- Mixed Sesame Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Korean Pork Belly?
The preparation time for Sticky Korean Pork Belly with jasmine rice & charred green beans is between 20 and 40 minutes.
What is the total time required to make Sticky Korean Pork Belly with jasmine rice & charred green beans?
The total time required to make Sticky Korean Pork Belly with jasmine rice & charred green beans is between 35 and 55 minutes.
How many servings does Sticky Korean Pork Belly provide?
4 servings
What are the main ingredients in Sticky Korean Pork Belly?
Cashew Nut, Cucumber, Fresh Coriander, Green Beans, Jasmine Rice, Kewpie Mayo, Mixed Sesame Seeds, Pork Belly, Radish, Sticky Sauce
What is the nutritional information of Sticky Korean Pork Belly?
Calories: 1734, Carbs: 82 grams, Fat: grams, Protein: 29.1 grams, Sugar: 20.7 grams, Salt: 854 grams
How do I prepare Sticky Korean Pork Belly?
SEEDS & NUTS: 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. Return the pan to medium heat with the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds. ALL DONE!: Dish up a bowl of jasmine rice. Top with the green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Serve the radish & cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef! READY THE RICE: Place the rice in a pot with 150ml [300ml]|#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 steam, 8-10 minutes. Fluff with a fork and cover. BEAN THERE: Return the pan to medium-high heat with a drizzle of oil. Add the green beans and fry until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover. PEPPERY SALAD: Place the cucumber and radish into a bowl and toss with ½ the coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside. PORK BELLY: Return the pan to medium-high heat. Pat the pork belly dry with paper towel and lightly season. Sear the pork 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.
What should be prepared from my kitchen to make Sticky Korean Pork Belly?
Cashew Nut, Cucumber, Fresh Coriander, Green Beans, Jasmine Rice, Kewpie Mayo, Mixed Sesame Seeds, Pork Belly, Radish, Sticky Sauce
How many calories does Sticky Korean Pork Belly have?
1734 calories
How much fat content does Sticky Korean Pork Belly have?
grams