Name: Sticky pork with sweet and sour salad
Prep time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup (250ml) hoisin sauce; ⅔ cup (150g) firmly packed brown sugar; ½ cup (125ml) reduced-salt soy sauce; 2 tablespoons orange juice; 2 tablespoons chilli bean sauce; 1 tablespoon sesame oil; 1 tablespoon chinese five spice; 1 kg pork belly rashers, rind removed, sliced crossways into 2-3 pieces; watercress and coriander sprigs, to serve; Sweet and sour salad; ½ pineapple, peeled, cored, chopped; 2 oranges, peeled, segmented, segments halved; 2 green onions, finely chopped; 1 fresh long red chilli, seeded, finely chopped; 2 tablespoons lime juice; 2 tablespoons finely chopped fresh coriander leaves; 2 teaspoons finely grated fresh ginger; 2 teaspoons caster sugar

Ingredients

1 cup (250ml) hoisin sauce

⅔ cup (150g) firmly packed brown sugar

½ cup (125ml) reduced-salt soy sauce

2 tablespoons orange juice

2 tablespoons chilli bean sauce

1 tablespoon sesame oil

1 tablespoon chinese five spice

1 kg pork belly rashers, rind removed, sliced crossways into 2-3 pieces

watercress and coriander sprigs, to serve

Sweet and sour salad

½ pineapple, peeled, cored, chopped

2 oranges, peeled, segmented, segments halved

2 green onions, finely chopped

1 fresh long red chilli, seeded, finely chopped

2 tablespoons lime juice

2 tablespoons finely chopped fresh coriander leaves

2 teaspoons finely grated fresh ginger

2 teaspoons caster sugar

Method

1.In a large bowl, combine hoisin, sugar, soy sauce, orange juice, chilli sauce, sesame oil and five spice. Reserve half and set aside. Add pork, turn to coat. Cover and chill for 4 hours or overnight.

2.Make sweet and sour salad.

3.Preheat barbecue on medium. Drain pork and discard marinade. Cook pork for 5 minutes each side, brushing occasionally with reserved marinade, until brown, taking care not to burn pork. Transfer pork to a rack over a baking pan. Brush with remaining marinade and cook over indirect heat for 15-20 minutes or until cooked through and sticky.

4.Serve pork and salad with watercress and coriander sprigs.

Sweet and sour salad

5.Combine all ingredients in  a medium bowl. Cover and  chill for 30 minutes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook