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This recipe is intermediate

Asian-Style Pork Belly

2 h 30 Cook time 15 minutes Prep time 4 servings



On the stove

  1. Heat oil in a large skillet set over medium-high heat and brown meat on all sides in two batches. Set aside on a plate while the rest cooks.
  2. Return meat to the same skillet. Add water, chicken broth, onion and ginger. Bring to a boil. Cover and simmer gently until cubes are tender, about 2 hours. Set aside meat cubes on a plate and reduce the juices until slightly thickened.
  3. Add soy sauce, sake, brown sugar, mirin and the chili pepper. Return meat to skillet and continue cooking over medium heat, uncovered, for around 20 minutes or until sauce thickens slightly and glazes the meat. Serve with jasmine rice or rice vermicelli. Garnish with fresh cilantro and sesame seeds. Serve with lime wedges and green beans, snow peas or sweet peas.

Nutritional value (per serving)

  • 509 calories
  • 23 g of protein
  • 32 g of fat
  • 30 g of carbohydrates
  • 2 g of fibre
  • 18 g of sugar
  • 958 mg of sodium
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