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Hoisin Pork, Broccoli and Spicy Rice

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Hoisin Pork, Broccoli and Spicy Rice – A delicious Asian inspired meal that is cooked from start to finish in the Ninja Foodi TenderCrisp Pressure Cooker in under half an hour.

Hoisin Pork, Broccoli and Spicy Rice

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  • 100g long grain white rice
  • 150ml chicken stock
  • 1 tbsp soy sauce
  • 100g finely diced vegetables – I use carrots, onions and leeks (you can use frozen vegetables too)
  • 1/2 tsp Chinese Five Spice powder
  • 1/2 tsp garlic granules
  • 1/4 tsp chilli flakes
  • Salt and pepper to taste
  • 2 pork tenderloin steaks, trimmed of fat, about 100g to 125g each
  • 1/2 head broccoli, trimmed and cut into small florets
  • 2 tablespoons Hoisin sauce
  • 1 tbsp olive oil
Prep Time


  1. Place the rice, stock, soy sauce, diced vegetables, spices, salt and pepper into the cooking pot. Stir well.

  2. Place the pork loin steaks on the rack sitting over the top of the rice mixture.

  3. Put the Pressure Cooker lid on and set it to Pressure on High for 2 minutes. Select Start/Stop to start cooking.

  4. Whilst the rice and pork are cooking, toss the broccoli in olive oil to coat, about 1 tablespoon.

  5. When the pressure cooking has been completed, allow it to release for 10 minutes before turning the pressure release valve to Vent. Once the pressure has been released, carefully open the lid.

  6. Brush the top of the pork loin steaks with the Hoisin sauce and arrange the broccoli florets on the rack around the pork.

  7. Close the crisping lid and set the function to Grill for 8 minutes. Select Start/Stop to start cooking.

  8. Once the cooking time has elapsed, serve the pork and broccoli with the rice.

Karen Burns-Booth

Karen Burns-Booth is a free-lance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients. She is a member of the prestigious Guild of Food Writers and regularly contributes to a variety of print publications and online recipe sites, as well as creating bespoke recipes for numerous major brands and supermarkets in the UK and Europe. In addition to writing for her own site, the award winning “Lavender and Lovage” blog, she also writes for Great British Chefs and runs a seasonal cookery school North Wales. Her first book is out in Autumn 2018, and is a culinary notebook of memoirs and recipes from home and aboard.
Read more posts by Karen Burns-Booth