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.

Prep Time 15

Cook Time 2

Marinating 1

Total Time 3 15

Servings People

Ingredients

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.
In a pan, heat sesame oil and stir-fry star anise and cinnamon stick.
1 whole star anise, 1 tbsp sesame oil, 1 stick cinnamon
Add hoisin sauce, oyster sauce, honey, and chicken stock. Simmer until reduced to a rich, glossy consistency.
1 tbsp hoisin sauce, 1 tbsp oyster sauce, 1 tbsp honey, 250 ml chicken stock
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.

Notes

Enjoy this flavour-packed dish with steamed rice or noodles!

Nutrition