Twice Cooked Asian Pork Belly – a delicious recipe with pork belly, water, soy sauce, shaoxing wine, caster sugar, anise. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals.
2
Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours.
3
Remove pork and refrigerate over night. Strain braising stock cover and refrigerate.
4
Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly.
5
Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred.
6
Serve pork topped with fresh red chili and fresh coriander leaves.
1262
kcal
Calories
46
g
Fat
132
g
Carbs
93
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/4 kg pork belly, 4 cups water, 1 cup dark soy sauce, 1 cup shaoxing wine, and more.
Yes, Twice Cooked Asian Pork Belly falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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