Crispy NZ Pork with stir-fried broccoli

This stir-fry recipe combines tender NZ Pork with punchy Asian spices to create a fuss-free dinner that's ready in just 30 minutes from fridge to table

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 500 gram NZ Pork belly strips, rind removed, finely diced (see tips)
  • 2 teaspoon sesame oil
  • 2 teaspoon five-spice powder
  • 1 teaspoon ground white pepper
  • 1/2 cup peanut oil
  • 1 red onion, cut into wedges
  • 5 centimetre ginger, peeled, finely grated
  • 3 clove garlic, crushed
  • 1 long red chilli, thinly sliced
  • 2 heads broccoli, broken into florets, stems sliced
  • 1/4 cup water
  • 2 tablespoon kecap manis
  • 1 tablespoon rice wine vinegar
  • cooked rice noodles, coriander leaves to serve


  • 1
    In a bowl, combine NZ Pork, sesame oil, five-spice and pepper. Set aside.
  • 2
    In a wok, heat peanut oil on high. Cook NZ Pork in three batches for 3-4 minutes each until crisp. Remove with a slotted spoon, then allow to drain on a paper towel.
  • 3
    Carefully pour half the oil into a heat-proof bowl and discard. Heat remaining oil in wok on high. Stir-fry onion, ginger, garlic and chilli for 1 minute. Add broccoli, water, kecap manis and vinegar, then stir-fry for 2-3 minutes until broccoli is bright and crisp.
  • 4
    Return pork to wok and cook for 1 minute. Serve stir-fry with rice noodles and coriander leaves.


  • Ask your butcher to slice the pork belly into rashers. - For less spiciness, remove seeds from chilli before slicing.