Hoisin & Peanut Butter Pork Belly Banquet
with Ginger Rice & Sautéed Broccoli
- Sesame
- Soy
- Peanuts
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Sesame
Lucky for you, we've decided to share a perfectly oozy satay and creamy sauce that coats slow-cooked pork belly to perfection. Pile them high on top of a bed of ginger rice and sautéed greens.
Ingredients
1 packet
Garlic Paste
1 packet
Ginger Paste
1 packet
Hoisin Sauce
(Contains: Sesame, Soy;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Lime
1
Long Chilli
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
400 g
Slow-Cooked Pork Belly
1 packet
Broccoli
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
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 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 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
(see ingredients) 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
medium-high heat.
• Add broccoli florets and cook, tossing, until
softened, 4-5 minutes. Stir in baby spinach leaves,
until wilted, 1 minute.
• Transfer to a serving bowl. Add Japanese-style
dressing and toss to coat. Cover to keep warm.
TIP: Add a dash of water to the pan to help speed up
the cooking process.
• 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, then add hoisin
sauce mixture and a squeeze of lime juice, tossing
to coat. Season to taste with salt and pepper.
• Bring everything to the table.
• Serve ginger rice with hoisin and peanut butter
pork belly, sautéed veggies and any remaining
lime wedges.
• Top pork with mixed sesame seeds and chilli to
serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious sauce, with the peanut butter adding a nice twist to the pork belly.
- Ease of prep: Some suggest frying the pork belly in one piece, then slicing and tossing in sauce for better results.
- Suggestions: Several found the dish too fatty; consider trimming excess fat from the pork belly before cooking.
- Portions: The meal provided ample servings for two people, with plenty of pork for both diners.
- Rice: Opinions on the ginger rice varied; some loved it, while others preferred less ginger or none at all.
