Soy-braised pork belly

Soy-braised pork belly

The Real Food of China
Leanne Kitchen

This dish represents a bit of creative licence on our part, as it’s loosely based on any number of braised pork belly dishes we ate around China. Long, slow cooking renders belly fat chopstick-tender (don’t even think about trimming the fat off) and the skin turns wonderfully lip-smacking and soft.


Quantity Ingredient
2 1/2 tablespoons peanut oil
1kg boneless pork belly, skin on, cut into 4 cm pieces
1 litre Chicken and pork stock
5 cm piece ginger, unpeeled and finely sliced
8 spring onions, cut into 5 cm lengths
2 1/2 tablespoons dark soy sauce
2 1/2 tablespoons shaoxing rice wine
75g sugar
1 star anise
sea salt
freshly ground black pepper


  1. Heat the oil in a large saucepan over a medium–high heat until just starting to smoke. Add the pork and stir-fry for 2–3 minutes, or until lightly browned, then add the stock, ginger, spring onions, soy sauce, rice wine, sugar and star anise. Bring to the boil, then reduce the heat to medium–low and simmer, uncovered, for 1½–2 hours, or until the pork is very tender (you should be able to cut the meat with a fork), skimming the fat o the surface every 30 minutes or so.
  2. Remove the pan from the heat and strain the mixture into a bowl, reserving the liquid. Cover the pork with foil and set aside. Return the liquid to the pan and bring to a steady boil over a high heat for 10–12 minutes, or until the liquid has reduced to about 250 ml and is thick and syrupy. Return the pork to the pan, stir to coat with the sauce and warm through. Season to taste with sea salt and pepper and serve with steamed rice.
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