Sticky Shanghainese Pork Belly

PrepTime 60 Mins
Serves 4
Cook Time 60 Mins

500g Riverview Farms Australian Pork Belly Portion (cut into 3cm cubes)

1 cup Shaoxing rice wine

2 tbsp light soy sauce

2 tbsp dark soy sauce

30g ginger (sliced)
☐ 3 bay leaf

4 star anise

1 tbsp sugar

  1. 1

    In a pot of boiling water, add pork belly cubes and blanch for 4-5 minutes to clean and remove any excess fat. Remove pork belly, drain and rinse in cold tap water.

  2. 2

    In a clean pot, add blanched pork. Add Shaoxing rice wine and boiling water to just cover the meat. Add light soy sauce, dark soy sauce, sliced ginger, bay leaves and star anise.

  3. 3

    Bring to boil and then cover with a lid and simmer on low for 60-90 minutes, or until pork belly is tender. Stir every 15-20 minutes.

  4. 4

    Once pork belly is tender, remove lid. Add sugar and turn heat up to high.

  5. 5

    Bring to a boil and boil fiercely until the sauce is reduced and the pork belly is glazed in caramelised sugar. Stir often to evenly caramelise the meat.

  6. 6

    Garnish with spring onion and serve with hot rice. Enjoy!

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