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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 dish ready to impress.
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 and place it in a large heavy-based saucepan. Fill the pan with cold water and bring it to a boil. Simmer on low for 30 minutes. Transfer the pork belly to a plate and let it cool for 15 minutes. Cut into 1cm-thick strips, then dice into 2cm pieces.
  • In a wok over medium-high heat, sizzle oil. Sauté pork in batches for 5 mins until golden and crispy. Blot on paper towel to drain excess oil.
  • Cook the noodles according to the instructions on the packet. Mix hoisin sauce, orange juice, and honey in a jug.
  • Remove extra oil from the wok, then introduce snow peas and baby broccoli, stir-frying for 2 mins. Reintroduce pork, along with ginger, bok choy, sauce mixture, and noodles. Stir-fry for 3 mins. Serve the stir-fry in bowls, garnishing with chili on top.

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