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Spiced Pork Belly Stew

Prep Time: 10 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 40 minutes

A stew with tender, melt in your mouth pork cooked in Chinese spices; flavour soaked into every strand of the meat. Gluten­Free|Dairy­Free|Egg­Free|Nut­Free|Seafood­Free


  • 50g Ginger, peeled and sliced
  • 2 stalk Scallions, sliced into 2? lengths
  • 4 pieces Star Anise
  • 100ml Rice Wine
  • 100ml Soy Sauce
  • 50g Rock Sugar
  • 1 tsp Five Spice Powder
  • 1 Red Chilli Pepper, sliced
  • 2 cups Water
  • 600g Pork Belly, cubed


  1. In a claypot (or a regular pot), add ginger, scallions, star anise, wine, soy sauce, sugar, five­ spice powder, chili and water, bring to a boil over high heat. Reduce heat to low and let simmer, covered, for 30 minutes.
  2. Meanwhile, bring a pot of water to boil and blanche pork belly briefly, about 2­3 minutes, drain and pat dry with paper towel.
  3. Add pork belly to claypot, bring to a boil again. Once it is boiling, reduce heat to medium­-low and braise, covered, for 1.5 hours. Finally, remove cover, turn heat up to high and cook for 30 more minutes, until sauce has reduced by 90%.
  4. If you have time, skim off some of the fat floating on top while it’s simmering.

Note: This recipe is gluten­free if you use gluten­free soy sauce

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