Bubble & Squeak with Hoisin Pork Belly, Spring Onion & Kimchi

Tue, 6 October 2026

1. Steam-roast the pork belly: Season the pork belly well with salt and black pepper.
2. Place it in a roasting tray and pour the chicken stock around the pork.
3. Cover tightly with foil and roast at 160°C / 140°C fan for approximately 1½–2 hours, or until beautifully tender.
4. Remove from the stock and rest for 10–15 minutes. Reserve a little of the cooking stock if needed for the glaze.
5. Make the bubble & squeak: Add the chopped streaky bacon to a large frying pan and cook until it begins to crisp and release its fat.
6. Add the sliced onion and cook until softened. Stir in half of the spring onions, followed by the mashed potato, cabbage or Brussels sprouts and mustard.
7. Season with black pepper and a little salt, remembering that the bacon is already salty.
8. Crisp the bubble & squeak: Press the mixture firmly into the pan and cook over medium heat for 8–10 minutes, until deeply golden and crisp underneath.
9. Turn in sections and cook for another 6–8 minutes, allowing plenty of crispy edges to develop.
10. Glaze the pork: Mix the Chef Sham Hoisin Sauce, soy sauce and 1–2 tablespoons of water.
11. Cut the rested pork belly into thick slices or chunks and sear in a hot frying pan until caramelised on both sides.
12. Add the hoisin mixture and toss the pork through the sauce until it becomes sticky, glossy and well glazed.
13. Finish: Spoon the crispy bubble & squeak onto each plate and top with the sticky hoisin pork belly.
14. Add a generous spoonful of kimchi, scatter over the remaining fresh spring onions and finish with a fried egg, if desired.
15. Spoon over any remaining hoisin glaze from the pan.