Shoulder cut pork belly is deliciously sweet ‘n’ sticky in this amazingly yummy recipe.
Sticky Hoisin Pork Belly with Rice & Broccoli Salad
Ingredients
Rice
- 300 g jasmine rice
- 2¼ 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
- 1½ Tbsp vinegar
Pork
- 100 g hoisin sauce
- 1½ 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.
