Chinese Roasted Pork Belly with Coconut Rice and Hoisin

Chinese Roasted Pork Belly with Coconut Rice and Hoisin

Ready in 35 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 24, 2018.


Pork Belly

  • 150g pork belly
  • ½ tsp five spice
  • ¼ tsp salt


  • ½ cup jasmine rice
  • ½ can coconut milk
  • ½ cup water
  • ¼ tsp salt


  • 1 shallot
  • 1 baby bok choy
  • ½ courgette
  • ½ carrot
  • ½ tsp sesame oil
  • 1 clove minced garlic
  • 40g hoisin sauce
  • ½ cup chicken stock
  • ½-1 tsp rice wine vinegar

To Serve

  • 10g crispy shallots


  1. Preheat oven to 220°C. Line an oven tray with baking paper. Remove pork from pack and discard excess fat. Rub five spice and salt over fleshy side of pork. Place on tray, skin side up. Roast for 20 minutes, until pork is hot. Switch oven to grill and grill for 10 minutes, until skin is crispy.
  2. Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  3. Thinly slice shallot, separate bok choy leaves and peel courgette and carrot into ribbons.
  4. When pork has about 5 minutes remaining, heat sesame oil in a medium fry-pan on medium-high heat. Cook shallot and garlic for 1 minute, add bok choy and cook for a further 1-2 minutes. Add hoisin sauce and stock and cook for 1 minute, until greens are tender. Remove from heat and stir through courgette, carrot and vinegar.
  5. When pork is cooked, carefully slice into 3-4 pieces.
  6. To serve, spoon ¾ cup of rice onto a plate, top with vegetables and pieces of pork. Sprinkle over crispy shallots.

Nutritional Information

Energy 3419 kj
817 kcal
Protein 23.9g
Carbohydrate 66.3g
Fat 50.6g