International

Shanghai Braised Pork Belly

This is not your usual pork belly recipe. This sweet and salty flavour combination will have you coming back for seconds!

Easy
4
10 mins prep
1 hour cook

400g New Zealand Pork Belly

2 Tbsp vegetable oil
1 tsp sesame oil
1 Tbsp Chinese rock sugar
3 Tbsp Chinese cooking wine
1 Tbsp light soy sauce
½ Tbsp dark soy sauce
2 cups water
2 tsp sesame seeds, toasted
1 spring onion, finely sliced
1 lime, cut into wedges

Ingredients

400g New Zealand Pork Belly

2 Tbsp vegetable oil
1 tsp sesame oil
1 Tbsp Chinese rock sugar
3 Tbsp Chinese cooking wine
1 Tbsp light soy sauce
½ Tbsp dark soy sauce
2 cups water
2 tsp sesame seeds, toasted
1 spring onion, finely sliced
1 lime, cut into wedges

Nutrition

No items found.
01
Blanch the pork

Bring a large pot of water to the boil, and blanch the pork belly for 3-5 minutes.

01
02
Stir fry

In a wok over low heat, add both the oils and sugar, cooking until the sugar has slightly melted. Add the pork and increase the heat to medium. Cook the pork on all sides until lightly brown.

02
03
Simmer

Turn the heat back to low and add the cooking wine, light soy sauce, dark soy sauce and water. Cover with a lid and simmer on low for about 45 minutes to an hour – until the pork is fork tender.

03
04
TIP

To prevent burning the pork throughout, add a little water every 5-10 minutes.

04
05
Serve

Serve sliced with fresh spring onion and lime wedges.


05
Learn more about stir frying
Learn more about Stir Fry

Suitable cuts

Related Recipes

view all
International

Char Siu Pork Fillet

  • 10 mins + overnight + 1hr prep
  • 1 hour cook
International

Steamed Char Siu Bao

  • 2 hours, 25 mins prep
  • 40 mins cook
International

Shanghai Braised Pork Belly

This is not your usual pork belly recipe. This sweet and salty flavour combination will have you coming back for seconds!

10 mins prep | 1 hour cook
Easy
4

400g New Zealand Pork Belly

2 Tbsp vegetable oil
1 tsp sesame oil
1 Tbsp Chinese rock sugar
3 Tbsp Chinese cooking wine
1 Tbsp light soy sauce
½ Tbsp dark soy sauce
2 cups water
2 tsp sesame seeds, toasted
1 spring onion, finely sliced
1 lime, cut into wedges

01
Blanch the pork

Bring a large pot of water to the boil, and blanch the pork belly for 3-5 minutes.

02
Stir fry

In a wok over low heat, add both the oils and sugar, cooking until the sugar has slightly melted. Add the pork and increase the heat to medium. Cook the pork on all sides until lightly brown.

03
Simmer

Turn the heat back to low and add the cooking wine, light soy sauce, dark soy sauce and water. Cover with a lid and simmer on low for about 45 minutes to an hour – until the pork is fork tender.

04
TIP

To prevent burning the pork throughout, add a little water every 5-10 minutes.

05
Serve

Serve sliced with fresh spring onion and lime wedges.