Twice Cooked Sticky and Tender Chinese Pork Belly

What’s not to like about this recipe, soft tender pork meat it’s caramelised crispy fat bits and a delicious sauce that the rice can soak up. I’m not keen on the chewy skin on pork belly in Chinese recipes as it isn’t cooked like crispy crackling. Removing it still leaves a fat layer that you can caramelise. I added a few extra ingredients that I bought from a Chinese supermarket if you don’t have access to these don’t worry, I have put in brackets optional.

Ingredients (serves 2)

  • 500g Pork Belly, skin removed but a layer of fat left
  • 1 tbsp groundnut oil
  • 3 tbsp brown sugar
  • 2-3 garlic cloves, peeled and minced
  • Thumb piece of ginger, peeled and minced
  • 1 bunch of spring onions, finely sliced white part only
  • 2 star anise
  • 1/2 cinnamon stick, broken into pieces
  • 1 tbsp red pepper paste, optional
  • 1 tsp sriracha or chilli sauce
  • 4 tbsp shaoxing wine or sherry
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp kecap manis, optional if your not using this add another tbsp dark soy sauce
  • 500ml pork or chicken stock
  • Boiled rice, toasted sesame seeds, coriander and chilli slices to serve


  1. Heat a pan of water until boiling. While you are waiting for the water to boil cut the pork into large slices around 5cm pieces.
  2. Pop the pork pieces into the boiling water and simmer for 10 minutes. Drain and leave to slightly cool while you chop the garlic, Ginger and spring onions.
  3. Heat the oil in a lidded wok or large pan. Add the sugar, cook and stir over a high heat until it has melted.
  4. Add the spring onion, Ginger and garlic and cook for a couple of minutes. Tip in the pork, cinnamon, star anise and red pepper paste (if using) stir to coat the pork pieces and cook until lightly browned all over and you have some crispy fat areas.
  5. Add in the wine, stock and soy sauces. Place the lid on, bring to a gentle boil then reduce the heat to a low simmer, cook for 2.5 hours.
  6. After the 2.5 hours remove the lid and simmer for another 30 minutes until the sauce has reduced and coated the pork. Serve with boiled rice and the garnishes. Enjoy.

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