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Dinner · Chinese · Project
Hoisin Pork Belly
Melt-in-mouth fatty pork in a sweet and spicy glaze.
- 15 min hands-on
- 80 min total
- Serves 2
- $8+ a serving
- Pork
- skillet
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 2
- 400ghigh fat pork belly (no skin)
- large thumb of ginger
- 4 clovesgarlic
- 1scotch bonnet chili
- 2 tbspketchup
- 2 tbsphoisin sauce
- 2 tbsphoney
- 2 tspsesame oil
- 1spring onion
Method one step at a time, with timers in the app
- Cut pork belly into 1 inch cubes.
- In a small frying pan place pork cubes fattiest side down in dry pan, put gas on lowest level possible flame, cover with lid. Ideally your pork covers the entire surface of the small pan---crowding is good for this recipe.
- Lard will render out of the pork allowing it to confit cook in its own juice. Low flame essential. Turn the pork 3 or 4 times until all sides are golden and fat is rendered to melt in mouth levels. This will take around 1hr.⏱ 60 min
- Remove pork belly and place in a bowl and cover. Remove around half the liquified lard and store for other uses.
- Add diced ginger, smashed garlic cloves and chopped chili and sauté in the remaining lard. Once these are softened add the ketchup, hoisin sauce and honey. Reduce over very low heat for a few minutes until thickened.
- Add the pork belly to the sauce and cook on low for a further 2 minutes. Leave to stand for 5 minutes then add thinly sliced spring onions to garnish. Enjoy with steamed white rice.⏱ 2 min
Allergens, with the fine print read
- ⚠Contains gluten, soy, sesame.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by speaker scorned, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.