Glazed Pork Belly with Vietnamese Slaw

Glazed Pork Belly with Vietnamese Slaw

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, February 16, 2020.
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Ingredients

Pork

  • 1 pack sous vide pork belly, sliced 1cm
  • 1 pack hoisin sauce
  • 1/2 Tbsp sesame seeds

Slaw

  • 1 pack vermicelli
  • 1 baby bok choy, thinly sliced
  • 1/2 pack slaw
  • 1 pack Vietnamese dressing

Steps

  1. Before you start, preheat oven to fan bake 220°C. Bring a full kettle to the boil.
  2. Prep & cook pork belly. Thinly slice pork belly 1cm and place on a lined oven tray. Season and cook for 10 minutes. After 10 minutes cook time, drizzle over hoisin sauce, sprinkle with sesame seeds and cook for 4 more minutes, until caramelised.
  3. Cook vermicelli. Place vermicelli in a heat-proof bowl. Cover with boiling water, stir and cover. Leave for 5 minutes, until noodles are tender. Drain, rinse with cold water and leave to drain well. Snip in a few places with kitchen scissors.
  4. Prep bok choy & slaw. Toss bok choy and slaw with vermicelli and Vietnamese dressing. Season to taste with soy sauce or salt. Drizzle with sesame oil.

Nutritional Information

Energy 2990 kj
715 kcal
Protein 25.8g
Carbohydrate 65.2g
Fat 39.0g