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Braised pork belly, Chinese style


  • Put the pork with half the ginger in a very large heavy-bottomed pot. Cover with cold water, bring to the boil and gently simmer for 30 mins. Then remove the pork.
  • To make the master stock, at the same time, put 2 litres cold water, both soys, the Chinese wine, sugar, cinnamon, dried orange rind, star anise, garlic and the remaining ginger in a large heavy-bottomed pot. Bring to the boil.
  • Add the pork, weight down with a plate and simmer gently for about 1-1¼ hours until tender. Then set aside for 10-15 mins, before slicing.
  • Reduce about 2 cups of the master stock with the honey in a small pot to form a sauce.
  • Briefly blanch the bok choy in another pot of boiling water (or stirfry in a little vegie oil).
  • To serve, mound steamed rice on individual plates and top with the bok choy, sliced pork and a decent amount of the reduced sauce.


  • 1.5 kg piece of pork belly, skin on
  • 2 good knobs of fresh ginger, finely sliced
  • 2 cups dark soy sauce
  • ½ cup light soy sauce
  • 1 cup Chinese rice wine
  • ½ cup yellow rock sugar
  • 2 cinnamon sticks
  • 1 piece dried orange rind
  • 5 star anise
  • 4 garlic cloves, chopped
  • a slurp of honey
  • inner leaves of 2 bok choy

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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