Oriental Pork Belly Casserole

Lovely Rich Flavours

This Casserole was basically a Friday night use up what's left in the fridge meal. I had some Broccoli, Shiitake Mushrooms and Bean Spouts that needed using up, so I figured what easier way to do it than to make a hearty casserole for the end of the seemingly very long week.

I love Pork Belly and the longer this cooks the more fall apart, melt in the mouth tender the meat gets. I put mine in the oven but this would be perfect for a slow cooker.

For a filling main meal for 2.

Ingredients:

Range Of Textures

500g Pork Belly Strips

1 Knorr Chicken Stock Pot

500ml Cold Water

6 Tablespoons Gluten Free Oyster Sauce (we use Chan Moon Kee)

6 Tablespoons Tamari Soy Sauce (Sanchi)

3 Tablespoons Garlic Sriracha

100g Bean Sprouts

5 Shitake Mushrooms

Small Head Broccoli

3 Spring Onions

Directions:

• Preheat the oven to 190C
• Pot the stock pot, water, tamari, oyster and Sriracha sauce into your cooking vessel and mix together
• Add the pork belly strips (I pierce mine with a fork so that the flavours penetrate the strips from the beginning)
• Slice the mushrooms and onions and cut the broccoli florets away from the stem

Bean Sprouts For The No Prep Win

• Put these and the bean sprouts in with the gravy and pork

Fuss Free Casserole

• Cover and cook for 3 hours checking that all the veg is covered with gravy halfway through

Soft And Tender

And that's it, a really filling meal with tender Pork Belly and an amazing gravy that is lovely and rich with a bit of a Sriracha kick. Cooking doesn't get much more simple than this.

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