Get ready to 'wok' and roll with this sensational stir-fry.
- Pat pork belly dry and place in a large heavy-based saucepan. Cover with cold water. Bring to the boil. Reduce heat to low and simmer for 30 mins. Transfer pork belly to a plate. Set aside for 15 mins to cool. Cut into 1cm-thick strips, then cut each strip into 2cm pieces.
- Heat oil in a wok over medium-high heat. Stir-fry pork, in batches, for 5 mins or until golden and crisp. Drain on paper towel.
- Prepare noodles following packet directions. Combine hoisin sauce, orange juice and honey in a jug.
- Drain excess oil from wok. Add snow peas and baby broccoli. Stir-fry for 2 mins. Return pork to the wok. Add ginger, buk choy, sauce mixture and noodles. Stir-fry for 3 mins. Divide stir-fry among serving bowls and top with chilli.
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