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 minutes
What you’ll need
- 500g SunPork Pork Belly, rind off, cubed
- 1 litre water
- 2 Tbsp. garlic, minced
- 10cm piece fresh ginger, cut into 4
- 4 spring onions, ends trimmed, cut in half
- 1 red chilli, sliced lengthwise
- 1 Tbsp. vegetable oil
- 1/4 cup brown sugar
- 250ml hot water
- 1/4 cup soy sauce
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. ground ginger
- 1 tsp. Chinese five spice powder
- 1 tsp. chilli flakes
- Steamed rice, to serve
- Steamed Asian greens, to serve
How to make it
- In a large saucepan bring the water to the boil. Add garlic, ginger, spring
onions, chilli and pork and simmer for 3 mins.
- Remove the pork belly from the pan and dry with paper towel.
- Discard the water and contents from saucepan.
- Heat the oil on high heat in a wok. Stir-fry the pork to brown on all sides.
- Remove from wok and drain on paper towel, set aside.
- Add brown sugar to wok and cook over med heat until the sugar melts
- Carefully add the hot water to the wok and stir to mix thoroughly – take
care, as this may spit.
- 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.
- Cover and simmer on low for 35 mins.
- Remove the lid and allow sauce to thicken for 10 mins.
- Serve with steamed rice and Asian greens.