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Red cooked pork belly


  • Bring the water and Chinese wine to the boil in a large heavy-bottomed pot.
  • Turn the heat down and add the ginger and pork. Place a plate on top, bring to the simmer and gently simmer for 45 mins, skimming the top now and again. 
  • Then add the soy, rock sugar, star anise, dried chillies, cinnamon, spring onions and garlic. Stir, cover with the plate, bring to the simmer again and simmer for about 1½-2 hours until the pork is very tender. Remove, allow the meat to cool a little and then slice. 
  • Strain a little of the cooking juices and reduce with the honey.
  • Serve with steamed rice and Asian greens on the side. 
  • inspired by a recipe from American chef, Ken Hom


  • 1.2 litres water
  • 600 ml Chinese rice wine
  • 6 slices ginger, unpeeled 
  • 1.2 kg boneless pork belly, with rind
  • 150 ml light soy sauce
  • 50 ml dark soy sauce
  • 150 gm rock sugar
  • 4 star anise
  • 3-4 dried red chillies
  • 3 cinnamon sticks
  • 6 whole spring (green) onions
  • 5-6 garlic cloves, crushed
  • 1 tbsp honey

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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