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Serve this with some steamed rice, boiled eggs (boil for 7 minutes, cool and peel) and pak choi. If you want to make this dish gluten free, replace the soy sauce with Tamari (gluten free Japanese soy sauce).

60 g jaggery or any unrefined sugar

5 tbsp dark soy sauce

2 tbsp light soy sauce

3 tbsp vegetable oil

10 spring onions, cut into 2 cm slices

20 g ginger, cut into matchsticks

750 g pork belly, cut into bite size chunks

2 star anise

1 cinnamon stick

2 bay leaves

5 tbsp shaoxing wine (rice wine)

1 tbsp black vinegar

Whisk the sugar with soy sauces and set aside.

In a large deep frying pan or wok, heat the oil and add the spring onions and ginger, sauté for 5 minutes until fragrant. Add the pork and sear all over on a medium high heat.

Add the star anise, cinnamon and bay leaves. Turn the heat up, pour in the soy sauces whisked with sugar and stir. Next add the shaoxing and use a wooden spatula to deglaze the pan. Add enough water to cover the meat (approx 1.2 litres) Cover the pan tightly with a lid or foil, lower the heat to a simmer. Cook for 45 minutes undisturbed.

Remove the lid, add the vinegar, turn the heat up to medium and allow to simmer and bubble for around 30-40 minutes minutes or until the sauce becomes syrupy and coats the meat. Serve with rice, boiled eggs and pak choi.

Asian braised pork belly
Jules
Serve this with some steamed rice, boiled eggs (boil for 7 minutes, cool and peel) and pak choi. If you want to make this dish gluten free, replace the soy sauce with Tamari (gluten free Japanese soy sauce).
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 325 kcal
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Ingredients
  • 60 g jaggery or any unrefined sugar
  • 5 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 3 tbsp vegetable oil
  • 10 spring onions cut into 2cm slices
  • 20 g ginger cut into matchsticks
  • 750 g pork belly cut into bite size chunks
  • 2 star anise
  • 1 Cinnamon stick
  • 2 bay leaves
  • 5 tbsp shaoxing wine
  • 1 tbsp black vinegar

Instructions
 

  • Whisk the sugar with soy sauces and set aside.
  • In a large deep frying pan or wok, heat the oil and add the spring onions and ginger, sauté for 5 minutes until fragrant. Add the pork and sear all over on a medium high heat.
  • Add the star anise, cinnamon and bay leaves. Turn the heat up, pour in the soy sauces whisked with sugar and stir. Next add the shaoxing and use a wooden spatula to deglaze the pan. Add enough water to cover the meat (approx 1.2 litres) Cover the pan tightly with a lid or foil, lower the heat to a simmer. Cook for 45 minutes undisturbed.
  • Remove the lid, add the vinegar, turn the heat up to medium and allow to simmer and bubble for around 30-40 minutes minutes or until the sauce becomes syrupy and coats the meat. Serve with rice, boiled eggs and pak choi.

Nutrition

Calories: 325kcalCarbohydrates: 22gProtein: 44gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 122mgSodium: 1891mgPotassium: 936mgFiber: 2gSugar: 16gVitamin A: 306IUVitamin C: 6mgCalcium: 52mgIron: 3mg
Tried this recipe?Let us know how it was!

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