Hoisin and orange pork belly stir-fry

Get ready to 'wok' and roll with this sensational stir-fry.

Recipe «Hoisin and orange pork belly stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1kg Coles Australian Pork Belly Roast, 1 tsp peanut oil, 350g Singapore noodles, 1/3 cup hoisin sauce, 1/4 cup orange juice , 1 tbsp honey, 100g snow peas, trimmed, 1 bunch baby broccoli, trimmed, halved , 4cm-piece ginger, cut into matchsticks, 1 bunch baby buk choy, trimmed, halved lengthways, 1 long red chilli, thinly sliced.

Ingredients:

• 1kg Coles Australian Pork Belly Roast 
• 1 tsp peanut oil 
• 350g Singapore noodles 
• 1/3 cup hoisin sauce 
• 1/4 cup orange juice 
• 1 tbsp honey 
• 100g snow peas, trimmed 
• 1 bunch baby broccoli, trimmed, halved 
• 4cm-piece ginger, cut into matchsticks 
• 1 bunch baby buk choy, trimmed, halved lengthways 
• 1 long red chilli, thinly sliced 

Instructions

1. 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.
2. 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.
3. Prepare noodles following packet directions. Combine hoisin sauce, orange juice and honey in a jug.
4. 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.