Hoisin & Peanut Butter Pork Belly
with Ginger Rice & Sauteed Greens- Milk
- Peanuts
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Cashew
- Milk
- Peanuts
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
½
lime
½
Long Chilli
1 packet
slow-cooked pork belly
1 packet
peanut butter
(Contains: Peanuts; 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: Wheat, Gluten, Soy, Almond, Brazil nut, Milk, Peanuts, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
¼ cup
boiling water
Utensils
Cooking Steps
• 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!
• 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.
• 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.
• 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.
• Remove frying pan from heat and add hoisin sauce mixture and a squeeze of lime juice, tossing to coat. Season to taste.
• 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!
