I'm all about the pork belly at the moment (as you may have noticed from my recent posts...). I'm blaming Melbourne lockdown - cooking a delicious meal at the end of the day helps me to tell the days apart and feel less like I'm living in Groundhog Day!
This is a quick and easy one I made using leftover pork belly and some fresh veggies and herbs. The hoisin sauce is homemade and super easy to whip up in the blender or Nutribullet. A healthy, balanced meal in just ten minutes!
Serves: 2
Prep: 10 minutes
Cook: 0 minutes (reheating only)
Ingredients:
250g leftover roast pork belly (see my post on how to get that awesome crackling here: https://www.emscreativekitchen.com/post/how-to-pork-belly-with-amazing-crackling)
6 baby cos lettuce leaves
1 small carrot, julienned
1 small Lebanese cucumber, deseeded and sliced into batons
1 red chili, thinly sliced
1/4 cup toasted peanuts
Handful coriander leaves
For the hoisin sauce:
1/4 cup soy sauce
1 tbsp peanut butter
2 tsp honey
1 tsp rice vinegar
1 tsp sesame oil
1 clove garlic
1 tsp white miso paste
Pinch salt and pepper
Method:
Combine the ingredients for the hoisin sauce in a blender or Nutribullet and blitz to a smooth consistency.
Reheat the pork belly (I like to do it in a frying pan if I can be bothered, or microwave if I can't!)
Wash your lettuce cups and fill them with carrot, cucumber and chili. Add the pork belly and top with toasted peanuts and coriander. Serve with your delicious hoisin sauce for drizzling. Too easy!
Comments