Twice-cooked chilli pork

Twice-cooked chilli pork

Chinese Unchopped
150 mins
Cooking time
15 mins
Martin Poole

This succulent yet crisp pork belly is a great recipe for a special occasion – just braise and cool the meat the day before you want to serve it, leaving you very little to do on the day itself.The flavours added to the poaching liquid bring a subtle depth of flavour to the stir-fry, while the initial poaching will also extract the fatty impurities from the meat, making it taste much healthier.


Quantity Ingredient
1 x 300g pork belly piece
2 star anise
1 cinnamon stick
2 cloves
5 black peppercorns
a small knob ginger
2 garlic cloves
1 onion
2 large red chillies
a small handful coriander
2 tablespoons vegetable oil

The marinade

Quantity Ingredient
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornflour

The sauce

Quantity Ingredient
1/2 tablespoon hoisin sauce
1/2 tablespoon rice wine
1/2 tablespoon chinkiang black rice vinegar
1 teaspoon chilli bean sauce
1 teaspoon chilli oil
a dash dark soy sauce


  1. To poach the pork, place the pork belly in a medium-sized saucepan along with the star anise, cinnamon, cloves and black peppercorns. Cover with hot water, bring to a simmer and poach for at least 45 minutes (for best results, poach for up to 2 hours). Remove the meat from the pan, discarding the poaching liquid, and run under cold water to cool. Once cool, pat the skin dry with kitchen paper, then place on a plate, cover with clingfilm and leave to chill in the fridge for a minimum of 1 hour, preferably overnight.
  2. When you are ready to cook, remove the pork from the fridge and slice it into thin pieces. Place the pieces in a mixing bowl, add the marinade ingredients and leave to marinate for 20 minutes.
  3. Finely slice the ginger and garlic. Slice the onion into thin strips. Dice the chillies and roughly chop the coriander. Mix the sauce ingredients together in a small bowl or ramekin.
  4. BUILD YOUR WOK CLOCK: Place your onions at 12 o’clock, then arrange the ginger, garlic, chilli, meat bowl, sauce bowl and coriander clockwise around the plate.
  5. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking. Add the onion and cook for 1 minute until slightly softened, then add the ginger, garlic and chillies and cook for a further minute until fragrant and smoky.
  6. Push the vegetables to the back of your wok, add the remaining 1 tablespoon of vegetable oil and return to smoking point before adding the pork slices. Spread them out in one layer and leave to sear for 1 minute until browned, then turn the pork slices over and repeat on the other side.
  7. Spoon the veg over the top of the pork and pour over the sauce ingredients. Bring to a vigorous boil and stir-fry for 2–3 minutes, until the sauce has thickened and coats the meat nicely. Spoon onto a serving plate and scatter over the coriander to finish.


  • The long cooling period will help to tighten the meat up and allow any soft fats to solidify once again, making it much easier to slice the next day.
School of Wok
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