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This really simple dish is well worth making, I love the crispiness of the pork belly combined with the hoisin sauce and ginger. INGREDIENTS Pork Belly Strips – 500g Hoisin Sauce – 2 tbsp Toasted Sesame Oil – 2 tsp Fresh Ginger – 1/2 inch piece finely chopped Garlic Cloves – 2 finely chopped The Stir Fry Mixed Peppers – 2 Spring Onions – 4 Red Chilli (optional) – 1 sliced Onion – 1 Garlic cloves – 1 finely chopped Water – 3 tbsp Hoisin Sauce – 1 tbsp Sweet Chilli Sauce – 2 tbsp Light Soy Sauce – 2 tsp Toasted Sesame Oil – 1 tbsp Vegetable oil or similar – 2 tbsp The Dip (optional) Hoisin Sauce – 4 tbsp Water – 4 tbsp Honey – 2 tbsp Fresh Coriander – Small handful Fresh Red Chilli – 1/4 Rice to serve
You will need – 1 Medium bowl or tupperware container, 1 sharp knife, 1 baking tray and baking parchment, 1 wok or pan and 1 chopping board
Place the pork belly strips into the bowl or tupperware container then add the rest of the marinade ingredients and mix well. Cover and allow to marinade for a minimum of 1 hour preferably overnight but not more that 12 hours.
When ready to cook, pre-heat your oven to 180c GM4.
Place the baking parchment or greaseproof paper on the baking tray then place the pork belly strips on top and bake on one side for 15 minutes, turn then bake on the other side for 10 minutes more.
Meanwhile, cut the peppers, spring onions and onions into chunky pieces.
When the pork belly strips are almost ready, heat the sesame oil and oil in the wok or pan then add the veggies and stir fry for 2 minutes.
Cut the pork belly strips into 3 pieces and add these to the wok or pan.
Add the garlic, chilli and cook for 1 minute more then add the hoisin, soy, water and sweet chilli sauce, cook for 1 minute more ensuring your keep the ingredients moving so they mix well and don’t burn. Remove from the hear and serve with boiled rice If making the dip then add all the dip ingredients into a bowl and mix really well. Serve as a side to the dish and dip the pork and vegetables in as desired