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Hoisin and orange pork belly stir-fry

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Filled with veggies and noodles, this hoisin and orange pork belly stir-fry makes for a tasty meal the family are sure to love.

  • Serves4
  • Cook time50 minutes
  • Prep time15 minutes, (+ 15 mins cooling time)
Bowl of hoisin and orange pork belly noodle stir-fry


  • 1kg Coles Australian Pork Belly Roast
  • 1 tsp peanut oil
  • 350g Singapore noodles
  • ⅓ cup (80ml) hoisin sauce
  • ¼ cup (60ml) orange juice
  • 1 tbsp honey
  • 100g snow peas, trimmed
  • 1 bunch baby broccoli, trimmed, halved
  • 4cm-piece ginger, cut into matchsticks
  • 1 bunch baby buk choy, trimmed, halved lengthways
  • 1 long red chilli, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Pat pork belly dry and place in a large heavy-based saucepan. Cover with cold water. Bring to the boil. Reduce heat to low and simmer for 30 mins. Transfer pork belly to a plate. Set aside for 15 mins to cool. Cut into 1cm-thick strips, then cut each strip into 2cm pieces.
  2. Step 2

    Heat oil in a wok over medium-high heat. Stir-fry pork, in batches, for 5 mins or until golden and crisp. Drain on paper towel.
  3. Step 3

    Prepare noodles following packet directions. Combine hoisin sauce, orange juice and honey in a jug.
  4. Step 4

    Drain excess oil from wok. Add snow peas and baby broccoli. Stir-fry for 2 mins. Return pork to the wok. Add ginger, buk choy, sauce mixture and noodles. Stir-fry for 3 mins. Divide stir-fry among serving bowls and top with chilli.