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Vietnamese pork belly with a sweet chilli glaze


  • Preheat oven to 200°C fan forced (220°C normal).
  • Place the pork in a very large heavy-bottomed baking tray, skin side down, and generously rub all over with oil and salt. Then cook in the oven for 30 mins. Turn the oven temp down to 170°C fan forced (190°C normal) and cook for another 20 mins. Then turn the pork over and cook for another 30 mins until the skin is crisp and the juices run clear.
  • At the same time, gently cook the vinegar and sugar in a heavy-bottomed pot until a caramel is formed. Then add the stock with the orange juice, star anise and sambal. Mix well and reduce the liquid by half.
  • When ready, slice the pork and serve on a bed of steamed rice and bok choy with plenty of the glaze spooned over the top.


  • 1.5 kg piece of boneless pork belly, finely scored
  • olive oil
  • sea salt
  • 170 ml red wine vinegar
  • 170 gm shaved palm (or soft brown) sugar
  • 2 cups chicken stock
  • juice of 2 oranges
  • 6 star anise
  • 1 heaped tbsp sambal oelek
  • steamed rice
  • leaves from 4 bok choy, steamed

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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