Hoisin & Peanut Butter Pork Belly
with Ginger Rice & Sautéed Broccoli
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.
We’ve replaced the green veg mix in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
½
lime
1
broccoli
½
Long Chilli (Optional)
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
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
¼ cup
boiling water
Nutritional Values
Utensils
Instructions
• 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. Cut broccoli (including the stems) into small florets. • 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 broccoli, 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 broccoli and any remaining lime wedges. • Top pork with mixed sesame seeds and chilli to serve. Enjoy!
