Atlas Masterclass

Braised pork belly, rice, five spice vegetables

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INGREDIENTS:

Braised pork belly

Five spice garlic & shallots

Rice (1 of the 2 supplied bags)

Cabbage

Carrot (1/2 of supplied)

Mixed asian mushrooms

Capsicum

Spring onion (1/3 of supplied)

 

YOU’LL NEED‭:‬ Knife, chopping board, 2 Medium pots and one lid, large pan, colander or sieve

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Soy, garlic, onion, gluten, may contain traces of other allergens

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD: 

1. Heat the pork: Cut the pork into smaller pieces, if needed. Place the pork in a medium saucepan. Heat gently, covered, for approximately 10 minutes or until the pork is heated through.

2. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water, boil 8 minutes or until cooked through. Stir halfway through to stop rice from sticking. When cooked strain through a sieve. Fluff with a fork and set aside.

3. Prepare the vegetables: Wash all the vegetables. Remove outer leaves from the cabbage, slice very thinly. Remove the core from the cabbage and roughly chop. Slice the spring onion whites into small circles, cut the greens thinly on the diagonal. Halve the carrots then cut into semi circles. Cut the capsicum into squares. Roughly chop the mushrooms.

4. Cook the stir fry: Heat a splash of oil in a large frying pan. Add the carrots, spring onion and mushrooms. Once the vegetables are cooked add the cabbage, cook one minutes then stir through a little of the pork braising liquid.

5. To serve up: Place the shredded cabbage onto a serving plate, top with braised pork belly and its sauce. Sprinkle the spring onion greens and Five spiced Peanuts and Garlic over the top. Serve with the rice and stir fry.

 

VEGETARIAN METHOD:

1. Heat the braised tofu, carrot and daikon: Place the braised tofu, carrot and daikon in a medium saucepan. Heat gently, covered, for approximately 5 minutes or until vegetables are heated through.

2. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water, boil 8 minutes or until cooked through. Stir half way through to stop rice from sticking. When cooked strain through a sieve. Fluff with a fork and set aside.

3. Prepare the vegetables: Wash all the vegetables. Remove outer leaves from the cabbage, slice very thinly. Remove the core from the cabbage and roughly chop. Slice the spring onion whites into small circles, cut the greens thinly on the diagonal. Halve the carrots then cut into semi circles. Cut the capsicum into squares. Roughly chop the mushrooms.

4. Cook the stir fry: Heat a splash of oil in a large frying pan. Add the carrots, spring onion and mushrooms. Once the vegetables are cooked add the cabbage, cook one minutes then stir through a little of the tofu braising liquid.

5. To serve up: Place shredded cabbage onto a serving plate, top with braised tofu, carrot and daikon and its sauce; sprinkle spring onion greens and five spiced peanuts and garlic. Serve with rice and stir fry.

For downloadable pdf version, click here.