Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sticky, slow-braised Chinese pork belly — China.
Equipment: Casserole or deep pan with lid
Measures and names
Ingredients
- 800 g pork belly, cubed
- 4 garlic cloves
- thumb of ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 star anise
- 1 cinnamon stick
- 400 ml water
- Spring onion (scallion), to serve
- Stir-fried greens, to serve
Optional extras
- 1–2 tsp sweetener
Method
- Brown the pork belly cubes in a dry pan over a medium heat until golden and much of the fat has rendered. Pour off most of the fat.
- Add the garlic, ginger, soy sauce, vinegar, star anise, cinnamon, sweetener (if using) and water.
- Bring to a simmer, cover, and cook very gently for about 1 hour 30 minutes, until the pork is meltingly tender.
- Uncover and bubble for 10–15 minutes, turning the pork, until the sauce reduces to a sticky glaze that coats each piece.
- Remove the star anise and cinnamon, taste (the soy seasons it), and serve scattered with spring onion alongside stir-fried greens.
Swaps and tips
Traditional red-braised pork uses lots of sugar; a touch of sweetener keeps it on-plan. Serve with greens, not rice. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 10 g | 2 g | 39 g | 522 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
