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Filipino-Style Pork Belly & Pickled Cucumber

Filipino-Style Pork Belly & Pickled Cucumber

Rating
4.5rating out of 5

(2445 reviews from our customers)

Prep Time

50 min

Cuisine

Filipino

Use within

2-3 days

Sweet, savoury and totally mouthwatering, this sticky Filipino barbecue-inspired pork belly is slow roasted in a hoisin-honey glaze, and served with pickled cucumber on a bed of steaming rice.

Prep Time

50 min

Cuisine

Filipino

Use within

2-3 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
cucumber
1/2 cucumber
Pork belly
1 x 300g British pork belly
roasted peanuts
1 bag of roasted peanuts (25g) †
chilli flakes 3.18
1 tsp dried chilli flakes
dried-bay-leaves-(1)
1 dried bay leaf
fresh-coriander
5g coriander
basmati-rice
100g basmati rice
honey-pot
1 honey pot (25g)
Star anise (whole)
1 star anise
Hoisin-sauce
1 hoisin sauce sachet (20g) †
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
Cornflour
3g cornflour
You Will Need
Tin foil, rolling pin, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1/2 cucumber
  • 1 x 300g British pork belly
  • 1 bag of roasted peanuts<span class="strong">†</span>
  • 1 tsp dried chilli flakes
  • dried bay leaves
  • 5g coriander
  • 100g basmati rice
  • 1 honey pot (25g)
  • star anise
  • 1 hoisin sauce sachet (20g)<span class="strong">†</span>
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 3g cornflour
Typical Values per 100g per serving
Energy 1011 kJ
242 kcal
3521 kJ
843 kcal
Fat
of which saturates
12.2 g
3.9 g
42.5 g
13.5 g
Carbohydrate
of which sugars
17.9 g
4.4 g
62.5 g
15.2 g
Fibre 0.8 g 2.9 g
Protein 14.4 g 50 g
Salt 0.76 g 2.64 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1/2 cucumber
cucumber
1 x 300g British pork belly
pork belly(100%)
1 bag of roasted peanuts
roasted peanut 96%, rapeseed oil
1 tsp dried chilli flakes
dried chilli flakes
dried bay leaves
dried bay leaves
5g coriander
coriander(100%)
100g basmati rice
basmati rice
1 honey pot (25g)
blossom honey
star anise
star anise(100%)
1 hoisin sauce sachet (20g)
water, sugar, white miso paste (soya), cornflour, garlic puree, caramelised sugar syrup, 5 spice, rice vinegar, chilli puree, yeast extract , salt, citric acid
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
3g cornflour
maize starch (100%)
Allergens
  • Allergens highlighted by † (peanut, soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Filipino-Style Pork Belly & Pickled Cucumber

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Pat the pork belly dry with kitchen paper

Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below

Season with a very generous pinch of salt and rub it deep into the criss-cross pattern

2 Filipino-Style Pork Belly & Pickled Cucumber

Heat a large, wide-based pan (preferably non-stick) over a very high heat

Once very hot, add the pork belly, fat side down and cook for 4 min or until coloured and crispy, then flip and cook for 2 min on the other side

Line a baking tray with tin foil

When the pork is done, place on the tray and put the tray in the oven for 40 min (reserve the pan and pork juices for later)

3 Filipino-Style Pork Belly & Pickled Cucumber

While the pork is in the oven, slice the cucumber as finely as you can

Add the sliced cucumber to a small bowl with the rice vinegar, chilli flakes (can't handle the heat? Go easy!) and a pinch of salt

Give it a good mix up and set aside to pickle - this is your pickled cucumber

4 Filipino-Style Pork Belly & Pickled Cucumber

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

5 Filipino-Style Pork Belly & Pickled Cucumber

Combine the hoisin sauce, soy sauce, honey and cornflour with 60ml [100ml] cold water – this is your marinade mix

Return the reserved pan to a medium heat

Once hot, add the marinade mix with the bay leaf[ves] and star anise and cook for 6-7 min or until a thick and glossy sauce remains – this is your pork marinade

6 Filipino-Style Pork Belly & Pickled Cucumber

Once the pork has had 40 min, remove the tray from the oven and spoon over the pork marinade (scrunch the foil edges up to stop the marinade escaping)

Return to the oven for a further 5-7 min

7 Filipino-Style Pork Belly & Pickled Cucumber

Meanwhile, bash the roasted peanuts with a rolling pin until they are finely crushed (keep them in the bag so you don't lose any!)

Chop the coriander roughly, including the stalks

8

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Finely slice the pork belly and serve with the cooked rice and pickled cucumber to the side

Drizzle any remaining marinade over the pork

Garnish with chopped peanuts and coriander

Enjoy!

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