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Dave’s Belly Pork
    • Prep: 0:15
    • Cook: 0:00
  • Difficulty:
  • Serves:


    • 1-1.25 kg Pork Belly
    • 3 cloves garlic, peeled and bashed
    • 5cm piece of Ginger, peeled & bashed until roughly flattened
    • 2 whole star anise
    • 2 spring onions, trimmed, white and greens seperated
    • 3-4 tbsp Shaoxing wine (or dry sherry, if unavailable)
    • 2-3 tbsp light soy sauce
    • 3-4 tbsp runny honey
    • 1-2 tbsp light soy sauce
    • 1-2 tbsp light soy sauce
    • 1 red chilli, sliced diagonally


1) Place the pork belly, garlic, ginger, star anise, spring onions, Shaoxing wine and the 2-3 tbsp. of soy sauce into a large pan.
Cover with hot water and bring to a boil.
Reduce to a simmer and simmer gently for 1 1/2 – 2 hrs, turning the pork once or twice during the cooking process to ensure even cooking. Once tender remove from the heat.2) Preheat the oven to 215’c/gas mark 6 1/23) Remove the belly from the stock, remove the skin and a little of the fat below the skin. Place on a roasting tray lined with baking paper or parchment to make it easier to clean at the end of cooking. Mix together the glaze ingredients, 3-4 tbsp. runny honey and 1-2 tbsp. light soy sauce, and pour over the pork belly.
Place in the preheated oven and cook for 20-30 minutes, turning often, spooning the glaze over the meat until glossy

4) Remove the belly from the oven and place on a serving plate. Slice and serve garnished with the chopped spring onions and chilli.