Chinese braised pork belly

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 16
Servings 6
Time 40 mins


  • 2
    pork belly
  • 1
    large onion
  • 2
  • 2
    heads of celery
  • 6
    piece of fresh ginger
  • 1
    whole garlic bulb
  • 5
    whole star anise
  • 1
    piece of stick cinnamon
  • 600
    huadiao (chinese cooking wine) or dry sherry
  • 250
    soy sauce
  • 5
  • 400
    rice noodles
  • 8
    small heads of pak choi (bok choy) or tat soi (Chinese cabbage)
  • 6
    spring onions, sliced diagonally
  • 3
    chillies, seeded and cut into thin strips
  • 100
    bean sprouts


Score the skin of the belly, then cut into large pieces.
Place the meat in a large saucepan along with the onion, carrots, celery, ginger, garlic, star anise, cinnamon, wine or sherry, soy sauce and water and simmer over low heat for 3 hours or until the meat is tender.
Remove the meat from the broth and strain the liquid into a clean saucepan.
Return the meat to the broth and heat gently.
Cook the rice noodles according the packet instructions and steam the cabbage until it just wilts.
Spoon the noodles into serving bowls, spoon the cabbage over and place a piece of meat on top.
Pour over the broth and garnish with spring onions, chillies and sprouts.

Read more on: pork  |  pressure cook

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