Hoisin & Peanut Butter Pork Belly
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Hoisin & Peanut Butter Pork Belly

Hoisin & Peanut Butter Pork Belly

with Ginger Rice & Sauteed Greens

Lucky for you, we've decided to share a perfectly oozy and satay creamy sauce that coats slow-cooked pork belly to perfection. Pile them high on top of a bed of ginger rice and sauteed greens.

Allergens:
Peanut
Sesame
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

1 packet

jasmine rice

½

lime

½

Long Chilli

1 packet

slow-cooked pork belly

1 packet

peanut butter

(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )

1 packet

hoisin sauce

(Contains Sesame, Soy;)

1 packet

garlic paste

1 packet

sesame oil blend

(Contains Sesame;)

1 packet

Green Veg Mix

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water (for the rice)

¼ cup

boiling water

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Nutritional Values

Energy (kJ)5842 kJ
Fat94.7 g
of which saturates32.1 g
Carbohydrate89.6 g
of which sugars20.2 g
Protein42.5 g
Sodium1144 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, slice lime into wedges. Thinly slice long chilli (if using). • Using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a small bowl, whisk the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and peanut butter until smooth. Add hoisin sauce, garlic paste and sesame oil blend and mix to combine.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green veg mix, stirring, until tender, 5-6 minutes. • Transfer to a serving bowl. Add Japanese style dressing and toss to coat. Cover to keep warm.

4
4

• Return frying pan to high heat (no need for oil). Cook pork belly, tossing, until golden, 8-10 minutes.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

5
5

• Remove frying pan from heat and add hoisin sauce mixture and a squeeze of lime juice, tossing to coat. Season to taste.

6
6

• Bring everything to the table. • Serve ginger rice with hoisin and peanut butter pork belly, sautéed greens and any remaining lime wedges. • Top pork with mixed sesame seeds and chilli to serve. Enjoy!

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