Sticky BBQ Pork Rice Bowl
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Prep Time
15m
Cook Time
45m
Total Time
1h
This sticky BBQ pork rice bowl features tender pork belly simmered in a flavorful hoisin glaze, served over steamed rice with shredded cabbage, green apples, and a savory chicken stock. Topped with sliced spring onions and red chili for a delicious and satisfying meal.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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0.5
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6
Steps
1
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.
2
Combine the ingredients for the glaze in a small bowl.
3
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.
4
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.
5
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).
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,212kcal
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Fat82g
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Saturated Fat21g
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Carbohydrates42g
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Fiber6g
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Sugar31g
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Protein71g
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Cholesterol297mg
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Sodium898mg
Percent Daily Values are based on a 2,000 calorie diet.