The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-Cooked Hoisin Pork with Pickled Vegetable Salad
This sticky, hoisin pork recipe is easy – thanks to our 14-hour-slow-cooked pulled pork! You'll simply heat it up with honey and hoisin, until fall-apart tender. Dish up with brown rice, pickled carrots and sesame seeds. Delish.
5 plants
Serving size
Ingredients
- 4 tbsp rice vinegar (Rice Vinegar, Salt)
- 200g brown rice (100% Brown Rice)
- 50g honey
- 1 tsp black sesame seeds (Sesame)
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 12 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 cucumber
- 2 tbsp sesame oil (Sesame)
- 2 carrot
- 3 radish
- 3 spring onion
Nutritional Information
Calories: 698
Protein: 32g
Carbs: 68g
Fat: 33g
Slow-Cooked Hoisin Pork with Pickled Vegetable Salad
This sticky, hoisin pork recipe is easy – thanks to our 14-hour-slow-cooked pulled pork! You'll simply heat it up with honey and hoisin, until fall-apart tender. Dish up with brown rice, pickled carrots and sesame seeds. Delish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium saucepan, a large bowl & a peeler
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Pickle the veg
- Meanwhile, cut the cucumber into matchsticks. Peel the carrots into ribbons. Trim and thinly slice the radishes into rounds. Place everything in the large bowl with the vinegar, half the honey, a pinch of salt and 2 tsp olive oil. Mix to combine
Simmer the pork
- When the rice has 10 mins left to cook, heat the medium saucepan with 1 tsp oil. Once hot, add the pork to the pan, along with all the juices from the bag. Gently pull apart any larger pieces and simmer for 3-4 mins
- Add the hoisin sauce and cook for a final 1-2 mins, until piping hot. Stir in the remaining honey.
Finish the rice
- Thinly slice the spring onions. When ready, return the cooked rice to the saucepan and stir in half the sesame oil and a pinch of salt to taste.
Plate up
- Serve the rice in bowls topped with the pork and pickled salad. Sprinkle the spring onions and sesame seeds on top. Drizzle over the remaining sesame oil
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.