Sticky Hoisin Pork Belly with Rice & Broccoli Salad

Shoulder cut pork belly is deliciously sweet ‘n’ sticky in this amazingly yummy recipe.

Sticky Hoisin Pork Belly with Rice & Broccoli Salad

Servings 4
Total Time 30 mins

Ingredients

Rice

  • 300 g jasmine rice
  • cups boiling water

Salad

  • 1 broccoli cut into small florets
  • 1 Lebanese cucumber thinly sliced
  • 1 carrot peeled into ribbons
  • 1 tsp sesame oil
  • 1 pinch chilli flakes optional
  • Tbsp vinegar

Pork

  • 100 g hoisin sauce
  • Tbsp boiling water
  • 10 g sesame seeds
  • 700 g sous-vide shoulder cut pork belly sliced 1cm

To Serve

  • 20 g crispy shallots

Instructions

  • Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a full kettle to the boil. Bring a medium pot of salted water to the boil.
  • Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep broccoli and cook in pot of boiling water for 3-4 minutes, until tender. Drain, refresh under cold water and leave to drain again for about 5 minutes. Shake a little to remove excess water and add to a large bowl.
  • In a small bowl, mix hoisin sauce, boiling water and sesame seeds. Thinly slice pork belly 1cm (from the shorter end) and place onto a lined oven tray. Lightly season with salt and cook for an initial 10 minutes. Drizzle over hoisin sauce mix, turn oven to high grill and cook for 2-3 more minutes, until caramelised.
  • Prep cucumber and carrot, add to bowl with broccoli and toss with sesame oil, chilli flakes and vinegar. Season to taste with salt and pepper.
  • Serve rice topped with pork. Serve salad sprinkled with crispy shallots on the side.

Meet the Chef

Ary ‘Adzuki’

Ary develops all of the recipes that go into our Bargain Boxes. One of his biggest passions is sharing food and teaching people how to cook, so now that he creates recipes weekly, he literally gets to teach thousands of people new and exciting things! His favourite produce in New Zealand broccoli – it’s crispy and vibrant and he even grows it at home! It’s one of the veggies he never tires of. His biggest food weakness (because we all have one!) is crispy fried chicken that speaks right to his soul when it’s done right – though he’s such a lover of sharing a good meal that he’d prefer to stay in and cook a family meal over going out to eat.

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