Chinese-braised pork belly

An Asian-inspired dish that packs all the flavour with none of the effort.

More than 1 hour

Serves 4-6 


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 2kg pork belly, deboned 
  • 1 large onion, quartered 
  • 2 carrots, peeled and sliced 
  • 1 bunch celery 
  • 6cm knob ginger 
  • 1 bulb garlic 
  • 5 star anise 
  • 1 stick cinnamon 
  • ⅘ cup (200ml) Chinese Shaoxing cooking wine or dry sherry 
  • ⅗ cup (150ml) soy sauce 
  • 12 cups (3L) water  


For serving: 

  • 1 packet (200g) pak choi, steamed 
  • 400g egg noodles, cooked 
  • 1 bunch spring onions, finely sliced 
  • 3 red chillies, thinly sliced 
  • ½ punnet (10g) fresh coriander 



  1. Remove skin from belly and cut away fatty layer underneath. 
  2. Slice into 8 large pieces. 
  3. Place all ingredients in a large pot and simmer slowly for about 2-3 hours or until pork is tender. 
  4. Remove pork from broth and strain (discard strained ingredients). 
  5. Divide pork, pak choi and noodles between serving bowls. 
  6. Ladle over broth and garnish with spring onion, chilli and coriander just before serving. 





Browse more comfort food recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Easiest egg-drop soup

Eggs provide a great source of meat-free protein. We opted to make our own stock for better flavour and cost-saving, but store-bought stock works well too.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.