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RECIPE
17 INGREDIENTS11 STEPS1HR 30MIN

Pork Belly and Broccoli in Hoisin Chili Sauce

5.0
1 Ratings

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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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.
1HR 30MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2.5 lb
3
Large  Onions , diced
2
Large  Carrots , diced
to taste
to taste
Garlic Paste
1/2 cup
1/2 cup
Hoisin Sauce
1/2 cup
Pork Stock
1 Tbsp
Garlic Paste
1/2 tsp
Fresh Ginger , grated
1 Tbsp
Toasted Sesame Oil
to taste
Chinese Chili Paste
1 Tbsp
Peanut Oil
2 cups
to taste
White Rice , cooked

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Nutrition Per Serving

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CALORIES
1717
FAT
158.7 g
PROTEIN
35.0 g
CARBS
37.3 g

Cooking Instructions

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Step 1
Simmer Pork Belly (2.5 pound) together with 2 of the Onion (2) and Carrot (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 (1/2 cup), Hoisin Sauce (1/2 cup), Pork Stock (1/2 cup), Garlic Paste (1 tablespoon), Fresh Ginger (1/2 teaspoon), Toasted Sesame Oil (1 tablespoon), Granulated Sugar (1 tablespoon), 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 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 6
When the meat is cold, cut into 1/3-inch thick slices.
Step 7
Saute Onion (1) in Peanut Oil (1 tablespoon) until translucent.
Step 8
Add the sauce in.
Step 9
Simmer for 3 minutes, check and adjust the seasoning.
Step 10
Add in pork belly and Broccoli Florets (2 cup). Simmer for 2 minutes while spooning the sauce over the meat and vegetables.
Step 11
Serve over White Rice (to taste).

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Nutrition Per Serving
Calories
1717
% Daily Value*
Fat
158.7 g
203%
Saturated Fat
56.1 g
280%
Trans Fat
0.0 g
--
Cholesterol
205.6 mg
69%
Carbohydrates
37.3 g
14%
Fiber
6.9 g
25%
Sugars
19.1 g
--
Protein
35.0 g
70%
Sodium
2561.5 mg
111%
Vitamin D
--
--
Calcium
111.6 mg
9%
Iron
3.3 mg
18%
Potassium
975.0 mg
21%
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