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Pork Belly and Broccoli in Hoisin Chili Sauce

17 INGREDIENTS • 11 STEPS • 1HR 30MINS

Pork Belly and Broccoli in Hoisin Chili Sauce

Recipe

5.0

1 rating
This recipe is especially endearing to me, because the chili cuts through the richness of the belly and makes the dish seem much more healthy than you might get in a restaurant.
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This recipe is especially endearing to me, because the chili cuts through the richness of the belly and makes the dish seem much more healthy than you might get in a restaurant.
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

1HR 30MINS

Total Time

$3.11

Cost Per Serving

Ingredients

Servings
4
us / metric
Pork Belly
1.1 kg
Pork Belly
Onion
3
Large Onions, diced
Carrot
2
Large Carrots, diced
Kosher Salt
to taste
Kosher Salt
Garlic Paste
to taste
Garlic Paste
Ground Black Pepper
to taste
Ground Black Pepper
Soy Sauce
120 mL
Soy Sauce
Hoisin Sauce
120 mL
Hoisin Sauce
Pork Stock
120 mL
Pork Stock
Garlic Paste
1 Tbsp
Garlic Paste
Fresh Ginger
1/2 tsp
Fresh Ginger, grated
Toasted Sesame Oil
1 Tbsp
Toasted Sesame Oil
Granulated Sugar
1 Tbsp
Granulated Sugar
Chinese Chili Paste
to taste
Chinese Chili Paste
Peanut Oil
1 Tbsp
Peanut Oil
Broccoli Florets
350 g
Broccoli Florets, cooked
White Rice
to taste
White Rice, cooked

Nutrition Per Serving

VIEW ALL
Calories
1717
Fat
158.7 g
Protein
35.0 g
Carbs
37.3 g
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

Cooking Instructions

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step 1
Simmer Pork Belly (1.1 kg) together with 2 of the Onions (2) and Carrots (2) in enough water to cover everything. Season with Kosher Salt (to taste), Garlic Paste (to taste), and Ground Black Pepper (to taste). Simmer until the belly is tender but not falling apart.
step 1 Simmer Pork Belly (1.1 kg) together with 2 of the Onions (2) and Carrots (2) in enough water to cover everything. Season with Kosher Salt (to taste), Garlic Paste (to taste), and Ground Black Pepper (to taste). Simmer until the belly is tender but not falling apart.
step 2
While the meat cooks prepare the sauce. In a bowl add Soy Sauce (120 mL), Hoisin Sauce (120 mL), Pork Stock (120 mL), Garlic Paste (1 Tbsp), Fresh Ginger (1/2 tsp), Toasted Sesame Oil (1 Tbsp), Granulated Sugar (1 Tbsp), and Chinese Chili Paste (to taste).
step 2 While the meat cooks prepare the sauce. In a bowl add Soy Sauce (120 mL), Hoisin Sauce (120 mL), Pork Stock (120 mL), Garlic Paste (1 Tbsp), Fresh Ginger (1/2 tsp), Toasted Sesame Oil (1 Tbsp), Granulated Sugar (1 Tbsp), and Chinese Chili Paste (to taste).
step 3
When the meat is tender transfer to a paper towel to dry. Reserve the stock for another dish like soup.
step 3 When the meat is tender transfer to a paper towel to dry. Reserve the stock for another dish like soup.
step 4
Cut the pork belly into 3 pieces, then fry on the skin side only, until golden brown and crisp.
step 4 Cut the pork belly into 3 pieces, then fry on the skin side only, until golden brown and crisp.
step 5
Let the meat cool down completely.
step 5 Let the meat cool down completely.
step 6
When the meat is cold, cut into 1/3-inch thick slices.
step 6 When the meat is cold, cut into 1/3-inch thick slices.
step 7
Saute Onion (1) in Peanut Oil (1 Tbsp) until translucent.
step 7 Saute Onion (1) in Peanut Oil (1 Tbsp) until translucent.
step 8
Add the sauce in.
step 8 Add the sauce in.
step 9
Simmer for 3 minutes, check and adjust the seasoning.
step 9 Simmer for 3 minutes, check and adjust the seasoning.
step 10
Add in pork belly and Broccoli Florets (350 g). Simmer for 2 minutes while spooning the sauce over the meat and vegetables.
step 10 Add in pork belly and Broccoli Florets (350 g). Simmer for 2 minutes while spooning the sauce over the meat and vegetables.
step 11
Serve over White Rice (to taste).
step 11 Serve over White Rice (to taste).
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