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Sticky BBQ Pork Rice Bowl

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Sticky pork belly slices, sweet roasted apple and silky cabbage, nestled on a bed of perfectly steamed rice… this super bowl is full of serious flavour. Even better, it’s a one-pan, traybake recipe, so clean-up is a breeze!

WATCH THIS RECIPE

STICKY BBQ PORK RICE BOWL

PREP TIME

15 minutes
COOK TIME

45 minutes
SERVES

4
Ingredients

1 tbsp vegetable oil 

1kg (2.2 lb) pork belly rashers* 

3 garlic cloves, finely chopped  

1 tbsp finely grated ginger 

600g (21 oz) cabbage, thinly shredded  

3 green apples, peeled, cored, chopped into chunks 

2/3 cup chicken stock 

2 tbsp Chinese Shaoxing wine 

steamed rice, to serve 

spring onions (scallions), thinly sliced, to serve 

sliced red chilli, to serve (optional) 

  

Hoisin glaze 

1/4 cup hoisin sauce 

1 tbsp light soy sauce 

1 tbsp Shaoxing wine  

1 tsp five spice powder 

Steps
Step 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. 

Step 2

Combine the ingredients for the glaze in a small bowl. 

Step 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.  

Step 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.  

Step 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). 

Note Icon

Notes:

– Pork belly rashers are slices of boneless pork belly about 3cm (just over 1 inch) thick.

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What our customers say

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Mei
September 6, 2022

Beautiful and easy

Love the mighty flavours despite the simple seasoning. I added carrots cos I wanted to bulk up on veges

Cristina
July 19, 2022

Great flavor balance

I followed instructions closely. I did not have Chinese wine and substituted with 1/2 quantity of rice wine vinegar. I also broiled the dish in the oven for 2-3min to further crisp the pork belly. I removed some of the liquid fat before the ginger and garlic went in and I did not drizzle liquid that formed during baking since the pork belly is rich enough as is. The dish is wonderfully flavored and the cabbage, apple and glaze combo are a great balance to the fatty meat.

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