Sticky pork with sweet and sour salad

Sticky hoisin-flavoured pork perfectly complemented with a fresh salad of orange and pineapple.

  • 55 mins preparation (plus marinating)
  • Serves 6
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  • 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


  • 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.

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