Glazed hoisin pork belly with chargrilled broccolini

A sticky Asian classic recipe that is very easy to prepare and perfect for a Monday-to-Friday dinner.

Preheat oven to 200C. Line a baking tray with baking paper. Place pork in a single layer on tray and roast for 15 minutes, turning halfway, or until light golden.
Combine hoisin, five spice, garlic and peanut oil. Remove pork from oven and coat with half the glaze. Roast, turning and basting pork with remaining glaze every 10 minutes, for a further 30 minutes or until caramelised and cooked through.
Meanwhile, preheat a chargrill pan or frypan over high heat. Brush broccolini with oil and cook, turning once, for 5 minutes or until lightly charred and tender.
Serve pork and broccolini topped with spring onion and chilli.

Source

8 boneless pork rashers , skin removed

1/3 cup hoisin sauce

1 1/2 tsp Chinese five-spice powder

2 garlic cloves, crushed

1 tbsp peanut oil, plus extra to brush

2 x bunches broccolini, split lengthways

1/2 bunch spring onions, thinly sliced lengthways

1 long red chilli, seeds removed, thinly sliced lengthways

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