Hoisin & Peanut Butter Pork Belly

• 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 heatproof 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. 

• Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook green beans, 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 over 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, then add hoisin 
sauce mixture and a squeeze of lime juice, 
tossing to coat. Season with salt and pepper
to taste.