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A pork belly recipe on a sheet tray, glazed in hoisin, and served on top of a poutine.

Hoisin Pork Belly Recipe on Poutine

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    15 mins

  • Cooking

    40 mins

GameDay Fusion Pork Dairy Vegetable Lunch Dinner Less Than 60 mins

A sweet and savory twist on a classic Canadian style poutine recipe, this version incorporates an easy hoisin glazed pork belly recipe that can be done on the same sheet tray!

 

This sheet pan recipe makes it incredibly easy to prepare a giant shareable poutine, perfect for your gameday recipes. Frozen fries are used for easy reheating, while a simple marinade of glaze using Lee Kum Kee Hoisin Sauce and Premium Soy Sauce adds rich umami and depth to the pork belly. 

 

That's not the only place hoisin can make a key difference, as in this poutine recipe, it also gets added to the gravy that is traditionally poured on top. Garnished with cheese curds, green onions, and pickled onions to balance out with some acidity, and you've got a chef-inspired Canadian classic that's great for sharing and takes under an hour to complete!

What You Will Need

Ingredients

  • 2 lbs. frozen fries
  • 1 ½ lbs. pork belly, cut into bite-size pieces
  • 2 cups cheese curds (or mozzarella cheese)
  • 2 green onions, thinly sliced
  • ½ cup pickled red onions

Marinade

  • ⅓ cup Lee Kum Kee Hoisin Sauce
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. brown sugar
  • 1 tsp. Lee Kum Kee Seasoned Rice Vinegar

Seasoning

Sauce Mix

  • -- For the Gravy --
  • 2 cups beef broth
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 2 Tbsp. Lee Kum Kee Hoisin Sauce

Made with
Lee Kum Kee products

Hoisin-Sauce_Mainstream-8-5oz_2025

Hoisin Sauces

Hoisin Sauce

Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. Preheat the oven to 425°F. Spread pork belly on a sheet tray, season with salt and pepper to taste. Roast 20 minutes to render fat. Pull the tray out, remove excess fat, and push the pork to one side. Add fries to the other side.

     

    Pro Tip: The best way to remove excess fat is to pour into a heatproof container and let cool completely. You can either reserve the pork fat for future recipes or throw it away in the trash - do not pour hot pork fat down your kitchen drain!

  2. In a small mixing bowl, combine Lee Kum Kee Hoisin Sauce, Lee Kum Kee Premium Soy Sauce, brown sugar and Lee Kum Kee Seasoned Rice Vinegar. Add the marinade to the pork belly and toss until nicely coated.

  3. Return to oven and roast 15–20 more minutes, flipping halfway or until the fries are crispy and pork is caramelized and sticky

  4. Melt butter in a small pan over medium heat. Add flour and whisk to combine, for 2-3 minutes or until flour has dissolved. Slowly whisk in beef broth then add Lee Kum Kee Hoisin Sauce and whisk until thickened and glossy. Take off heat and keep warm.

  5. Add fries to a sheet tray and scatter the curds evenly. Top with pork belly and drizzle generously with gravy. Finish with green onions and pickled red onions. 

     

    Find more gameday recipe ideas on our recipes page!

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