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Aromatic pork belly hot pot


  • Put the pork in a large heavy-bottomed pot and pour boiling water over to cover. Bring back to the boil, turn the heat down and simmer for 5 mins, skimming the surface. Then drain well and rinse out the pot.
  • Return the pork to the pot with the stock, soy, Chinese wine, brown sugar, star anise, chilli flakes, rice wine vinegar, 6 halved spring onions and the ginger. Bring to the simmer and gently simmer for about 2 hours until the pork is very tender, adding a little more stock if needed.
  • When ready, remove the pork, strain the liquid into a clean pot and reduce. 
  • Then return the pork to the sauce, bring back to the simmer again and taste for seasoning.
  • Slice the remaining spring onions. 
  • Mound the hot noodles into individual bowls and top with a generous amount of the pork and sauce. Garnish with the sliced spring onions and serve with cooked Asian green vegies on the side. 
  • from "River Cottage Meat Cookbook"


  • 1½ kg boneless pork belly, cut into chunks
  • 1½ litres chicken stock
  • 7 tbsp salt-reduced soy sauce
  • 5 tbsp Chinese rice wine
  • 2 tbsp brown sugar
  • 3 star anise
  • a good pinch of dried chilli flakes 
  • 5 tspn rice wine vinegar
  • 9 spring (green) onions
  • a knob of fresh ginger, peeled & sliced
  • 1 packet of your favourite noodles, cooked according to the packet instructions

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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