Szechuan Braised Pork Belly
Nothing beats a tender piece of pork belly - & this Szechuan Braised Belly recipe is no exception. Tasty pieces of pork belly with spicy szechuan flavours!

1 hour 5 mins

Capable Cooks

4

What you’ll need

  1. 500g SunPork Pork Belly, rind off, cubed
  2. 1 litre water
  3. 2 Tbsp. garlic, minced
  4. 10cm piece fresh ginger, cut into 4
  5. 4 spring onions, ends trimmed, cut in half
  6. 1 red chilli, sliced lengthwise
  7. 1 Tbsp. vegetable oil
  8. 1/4 cup brown sugar
  9. 250ml hot water
  10. 1/4 cup soy sauce
  11. 1 Tbsp. rice wine vinegar
  12. 1 Tbsp. ground ginger
  13. 1 tsp. Chinese five spice powder
  14. 1 tsp. chilli flakes
  15. Steamed rice, to serve
  16. Steamed Asian greens, to serve

How to make it

  1. In a large saucepan bring the water to the boil. Add garlic, ginger, spring
    onions, chilli and pork and simmer for 3 mins.
  2. Remove the pork belly from the pan and dry with paper towel.
  3. Discard the water and contents from saucepan.
  4. Heat the oil on high heat in a wok. Stir-fry the pork to brown on all sides.
  5. Remove from wok and drain on paper towel, set aside.
  6. Add brown sugar to wok and cook over med heat until the sugar melts
    and bubbles.
  7. Carefully add the hot water to the wok and stir to mix thoroughly – take
    care, as this may spit.
  8. Add the soy sauce, rice wine vinegar, ground ginger, Chinese five spice,
    chilli flakes and the pork belly back to the wok then stir to coat.
  9. Cover and simmer on low for 35 mins.
  10. Remove the lid and allow sauce to thicken for 10 mins.
  11. Serve with steamed rice and Asian greens.