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Hoisin and orange pork belly stir-fry
Hoisin and orange pork belly stir-fry
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Exciting stir-fry ready to wok your taste buds!
Ingredients:
  • 1kg Pork Belly Roast
  • 4.60 gm peanut oil
  • 350g Singapore noodles
  • 80ml hoisin sauce
  • 60ml orange juice
  • 28.60 gm honey
  • 100g snow peas, trimmed
  • 1 bunch baby broccoli, trimmed, halved
  • 4cm-piece ginger, cut into matchsticks
  • 1 bunch baby buk choy, trimmed, halved lengthways
  • 1 long red chilli, thinly sliced
Instructions:
  • Dry the pork belly thoroughly and place it in a large, heavy-based saucepan. Cover it with cold water and bring it to a boil. Lower the heat and simmer for 30 minutes. Place the pork belly on a plate and let it cool for 15 minutes. Cut it into 1cm-thick strips, then cut each strip into 2cm pieces.
  • In a hot wok, stir-fry pork in batches for 5 minutes until golden and crispy. Drain on paper towel.
  • Cook the noodles according to the packet instructions. Mix hoisin sauce, orange juice, and honey in a small jug.
  • Remove the extra oil from the wok. Toss in snow peas and baby broccoli, stir-frying for 2 minutes. Add back the pork, along with ginger, bok choy, sauce mixture, and noodles. Stir everything together for 3 minutes. Serve the stir-fry in bowls and garnish with chili.

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