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Mouth watering pork belly and a stir fry veg.
Servings 8
Calories 981 kcal
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

Ingredients
 

  • 1 kg belly pork, free of skin and bones
  • 20 g pork stock cubes, (2 x 10g)

For the glaze

  • 150 ml dark soy sauce
  • 2 tbsp brown miso paste
  • 200 ml Mirin
  • 4 tbsp tomato ketchup
  • 2 tbsp soft light brown sugar
  • 150 ml passata
  • 2 tbsp sherry vinegar
  • 1 tbsp toasted sesame oil
  • 2 tsp smoked paprika
  • 100 ml cooking stock, roughly

For the stir fry

  • 75 g toasted sesame seeds
  • 4 tbsp any oil
  • 150 g mangetout
  • 150 g fine green beans, cut into 2cm sticks and blanched
  • 150 g frozen peas
  • 150 g frozen baby broad beans
  • 4 pak choy
  • 100 g baby spinach, 2 bags
  • Chinese leave, optional

Instructions
 

  • Place the pork into a deep saucepan and cover with cold water and add the stock cubes.
  • Bring to the boil, then reduce to a really gently simmer until a blunt knife pierces easily, about 1 hour 15 minutes.
  • Once cooked, carefully remove and place on a baking tray and chill well, best overnight.
  • When ready to eat, place all the ingredients for the sauce into a large wok or saute pan and bring to a boil.
  • Turn down the heat and gently simmer for 2-3 minutes.
  • Remove the pork from the fridge and cut it into 2cm pieces, add it to the glaze, coat well in the sauce and simmer for a further 8-10 minutes until the pork is warmed through and the glaze nicely coating the pork. Keep warm.

For the stir fry

  • Heat the oil in a large wok, add the mange tout and cook for 1 minute.
  • Add the beans, peas and broad beans and cook for 2 minutes to defrost.
  • Add the pakchoy, spinach and leaves if using and warm through until wilted.
  • Season with a little salt and pepper.
  • Stir the toasted seeds through the pork and serve with the stir fry.
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Nutrition Facts
Glazed Pork Belly with a Green Veg Stir Fry
Amount per Serving
Calories
981
% Daily Value*
Fat
 
82
g
126
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
1
g
Cholesterol
 
90
mg
30
%
Sodium
 
2284
mg
99
%
Potassium
 
1751
mg
50
%
Carbohydrates
 
41
g
14
%
Fiber
 
10
g
42
%
Sugar
 
20
g
22
%
Protein
 
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Pork
Cuisine ITV This Morning, Summer
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