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Crispy Hoisin Pork Belly

This really simple dish is well worth making, I love the crispiness of the pork belly combined with the hoisin sauce and ginger. Lidl do pork belly strips which is what I used here. They are less than €3 a pack which is great value, they don’t go far when left in strips so cut them up as described in the method below to make them stretch much further.

Check out my book For a wonderful Char Sui Pork Belly Recipe, perfect when cooking for an occasion or as an alternative to a Sunday Roast



Allergens : Lactose Free

The Marinade

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



Getting Ready…

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


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