Chinese pork belly is a perfect balance of crisp, caramelised skin, tender, melt-in-the-mouth layers of fat and meat, and a sauce so packed with umami that it practically sings on the plate. Served on a bed of vibrant, emerald-green pac choi, it’s a feast for both the eyes and definitely the taste buds.
The magic of Chinese marinated pork belly lies in its transformation. It starts as a humble, fatty cut, but with the right technique, it emerges as a showstopper. The slow cooking process allows the meat to become incredibly tender while the skin crisps up beautifully, creating that irresistible contrast in texture. Once it’s ready, the pork belly is sliced into thick, glistening pieces, each bite delivering a symphony of flavour.
And then there’s the sauce—an absolute star in its own right. Deep, glossy, and rich with a perfect balance of soy, aromatics and a touch of sweetness, this sauce elevates the dish to new heights. It seeps into the tender meat, clinging to each slice, ensuring every mouthful is packed with flavour.
Of course, no great dish is complete without the right accompaniment. Pak choi is the ideal partner for pork belly. Its fresh, slightly bitter crunch provides a welcome contrast to the richness of the meat, cutting through the decadence and adding a refreshing bite. Lightly steamed or stir-fried, it absorbs just enough sauce to become utterly delicious in its own right.
This dish is a celebration of textures, flavours, and expert balance. It’s the kind of meal that makes you want to slow down, savour every bite, and maybe even reach for a second helping. Whether served as part of a larger spread or as a star attraction on your dinner table, Chinese pork belly with pak choi and rich sauce is a guaranteed crowd-pleaser.
So, grab your chopsticks and get ready for a culinary experience that’s crispy, tender, saucy, and downright delicious!
Chinese Pork Belly
This Chinese pork belly dish features tender, melt-in-the-mouth meat with crispy, caramelised skin, served on a bed of fresh pak choi and drizzled with a deeply flavoured, rich Chinese sauce. The combination of textures and umami-packed flavours makes this a truly indulgent meal.
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Servings: 4 People
Calories: 1414kcal
Ingredients
- 1 kg pork belly skin on
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 2 tsp Chinese five-spice powder
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 whole star anise
- 1 stick cinnamon
- 250 ml chicken stock
- 1 tbsp sesame oil
- 4 medium Pak choi halved
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
Instructions
- Score the skin of the pork belly with a sharp knife and rub with salt.1 kg pork belly
- Mix Shaoxing wine, light soy sauce, dark soy sauce, five-spice powder, garlic and ginger to create a marinade. Coat the pork belly and marinate for at least 1 hour (or overnight for deeper flavour).2 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp Chinese five-spice powder, 3 cloves garlic, 1 inch ginger
- Preheat oven to 160°C (320°F).
- Place pork belly in a roasting tray, skin side up, and roast for 2 hours, basting occasionally with its juices.
- Increase temperature to 220°C (430°F) for the final 20 minutes to crisp the skin. Remove from oven and rest before slicing.
- Heat vegetable oil in a pan, add Pak choi, sprinkle with salt and sugar and stir-fry for 2 minutes until slightly wilted.4 medium Pak choi, 1 tsp salt, 1 tbsp vegetable oil, 1 tsp sugar
- Slice the pork belly into thick pieces and place on top of the Pak choi.
- Drizzle generously with the rich sauce and serve immediately.
Nutrition
Calories: 1414kcal | Carbohydrates: 14g | Protein: 27g | Fat: 137g | Saturated Fat: 49g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 64g | Cholesterol: 182mg | Sodium: 1597mg | Potassium: 662mg | Fiber: 1g | Sugar: 8g | Vitamin A: 662IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 3mg