Red braised ginger pork belly with pickled chillies

Red braised ginger pork belly with pickled chillies

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 2 hrs, 15 mins Plus marinating

Skill level



Serves 6-8 as part of a buffet

Malty Chinese black vinegar makes a great base for a slow-cooked one-pot with ginger, chilli and a thrifty cut of meat

Nutrition and extra info

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Nutrition info

Nutrition per serving (8)

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  • 2½ kg pork belly, rind removed, cut into 5cm pieces
  • 1 tbsp dark soy sauce
  • 200ml Shaohsing rice wine
  • 2 tbsp vegetable oil
  • 2 garlic cloves, thinly sliced
  • thumb-sized piece ginger, cut into matchsticks
  • pinch of chilli flakes
  • 100ml Chinese black vinegar (available from Waitrose)
  • 140g soft brown sugar
  • 700ml vegetable stock

To serve

  • toasted sesame seeds
  • sliced spring onions
  • 2 red chillies, sliced and soaked in rice wine vinegar for 1 hr, then drained
  • steamed white rice

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  1. Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
  2. Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
  3. Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.

Recipe from Good Food magazine, February 2013

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messagecaroline's picture
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This is a really gorgeous dish. Yes there was some oil but that is to be expected when cooking pork belly (which I often cook), just reduce the sauce as directed in the recipe and it should be fine. Served this with stir fry veg and boiled rice but will try it with some bok choi/choy sum next time - well done Good Food!

sharppayne15's picture

Superb - Cannot fault this recipe. I am just about to make this for the 3rd time in about 4 weeks. I do not bother with the sesame or spring onions but serve with plain rice, some wilted pak choi and supermarket chinese snacks. The chilli addition is great and because you are pickling for an hour the harsh heat is removed.

hattycary85's picture

This was really delicious and very easy to make. I didn't find it too oily as others have mentioned (maybe just the fat from the pork floating to the top?) although I did find that it didn't go 'thick and syrupy' like the recipe describes. Probably my fault as I was paranoid about making the meat go tough so had it on a really low temperature. Served it with fried rice and bok choi. Yummy!

stelaholder's picture
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Fantastic recipe. Tastes very authentic. I cooked mine in a clay pot in the oven for a couple of hours. Yes, quite oily on top but I skimmed it off as much as possible. Sizuanese dishes are meant to be eaten like this - you take meat out of the liquid. Next time I will do some stirfried vegetables to go with it.

moonfan's picture
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Really great recipe, a little bit oily. I only used 125ml oil but next time I will use less. Still a wonderful recipe though!!