Chinese braised belly pork with greens

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• hilary

  29 August 2009

  hilary rated and commented on this recipe

  

  Absolutely scrumptious - have eaten this countless times since first discovering the recipe in the magazine. Only one thing to watch and that's to keep an eye on the dish at the very end or you will be scrubbing the dish you cooked this in literally all week.

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• jec52

  01 November 2009

  jec52 rated this recipe

  

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• Jildo

  08 November 2009

  Jildo commented on this recipe

  Absolutely scrummy!! Be carefu. or as the previous comment said, you will be scrubbing for a week. I added some cider in lieu of the water when it was drying and it works a treat. The pork belly is melt in the mouth

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• ERobs

  03 March 2010

  ERobs rated this recipe

  

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• Angeline

  25 July 2010

  Angeline rated and commented on this recipe

  

  It turned out to be amazing!! This dish will definitely make repeats :)

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• kitikat

  10 September 2010

  kitikat rated and commented on this recipe

  

  amaaaazing. Boyfriend says it was possibly the best thing he ever ate. agree with the above comments though, do be careful of the sauce drying out too much, that happened to me, and i had to switch pans.

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• monkeypuzzlecake

  18 September 2010

  monkeypuzzlecake rated and commented on this recipe

  

  Angels danced on my tongue! I even ate the leftovers cold for breakfast.

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• Webbette

  16 August 2011

  Webbette rated and commented on this recipe

  

  Stunning! Didn't have the rice wine/sherry but it worked perfectly well without it. I served it on a bed of egg noodles (with a little sesame oil) and some stir fried Chinese vegetables and used the cooking liquor as the sauce. By far the best belly pork recipe I've tried to date.

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• Cassie

  17 August 2011

  Cassie rated and commented on this recipe

  

  I think there must have been something wrong with my five spice as the sauce for this was revolting! The Pork was very tender though and the crackling was fantastic it's just a shame that the sauce was like liquorice!

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• Kirsty

  18 December 2011

  Kirsty rated and commented on this recipe

  

  Really tasty will make again. And even after reading the above comments about keeping an eye on it in the last half hour I took my eye off the ball and ended up burning the 'sauce'!! The pork was fine though so just ate that.

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• Gerry

  05 January 2012

  Gerry rated and commented on this recipe

  

  Great dish! I stupidly used rice vinegar instead of rice wine but it added something extra. I sloshed a bit of sherry in after removing the foil (when I realised my error) but still tasted really good. Will make it again properly soon :-)

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• dragonma5306

  17 February 2012

  dragonma5306 rated and commented on this recipe

  

  Not a bad recipe. Couldn't keep the temperature on very hot for the last 30 mins as everything started to burn very quickly. Meat was tender and tasty and literally fell apart as I carved so we ended up with rather unattractive lumps of pork rather than nice slices! Tasted good however (left out the star anise as I couldn't find any). Dish was very black by the end of cooking!

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• dom1000000

  21 February 2013

  dom1000000 rated and commented on this recipe

  

  Easy to prepare but not a great dish. As said before, the pork is very tender which is understandable given the boiling time. however, I've had better star anise sauces and the crisping of the topping in this way didn't really work, more of a burning. Not impressed for a 3h dish.

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• Tony F

  01 April 2013

  Tony F rated and commented on this recipe

  

  Followed the recipe exactly, no issues with sauce evaporating. Skin just right. Very good, very tasty, maybe a little sweeter next time. Worthy of four stars.

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Ingredients

• 4 tbsp soy sauce
• 60ml rice or cider vinegar
• 2 tbsp honey
• 2 star anise
• 1 tsp Chinese five-spice powder
• 100ml rice wine or sherry
• 1kg boneless pork belly
• 250g pack or bunch pak choi or other Chinese greens
• sesame oil
• rice to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 3½ hours

Ingredients

• 4 tbsp soy sauce
• 60ml rice or cider vinegar
• 2 tbsp honey
• 2 star anise
• 1 tsp Chinese five-spice powder
• 100ml rice wine or sherry
• 1kg boneless pork belly
• 250g pack or bunch pak choi or other Chinese greens
• sesame oil
• rice to serve

Per serving

712 kcalories, protein 49.4g, carbohydrate 9.5g, fat 21.5 g, saturated fat 19.8g, fibre 0.8g, salt 3.55 g

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