Project Description

CHINESE FIVE SPICE
BRAISED PORK BELLY

OUR FAVOURITE

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4

10 min

90 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 1/2 pkt (11 g) Chinese spice
  • 500 g skinless pork belly*
  • 1 onion, chopped
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 cup chicken stock

HOW TO MAKE

Brown pork belly, 5 min each side. sauté onion, 5 min. Add spice, sauté 1 min.

Add oyster and soy sauce, vinegar, honey, stock and bring to a boil, simmer 60 min.

Remove pork and continue simmer sauce to reduce to a thick sauce.

HOW TO SERVE

Serve with steamed rice and stir fry asian greens*.

HINTS & TIPS

SIDES & CONDIMENTS

Asian stir fry greens*:
100 g broccolini,
2 bok choy,
1 fresh chilli,
1 tbsp sesame seeds,
1 tbsp sesame oil,
2 tbsp soy sauce,
2 tbsp maple syrup
Saute greens with chilli, sesame oil, soy sauce and maple syrup and sprinkle with sesame seeds.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Any combination of asian vegetables can be used
Reduce meat: 250 g pork + 250 g mushrooms
ALTERNATIVE
Replace skinless pork belly* with pork chops or pork shoulder cubed

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THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

Chinese Five Spice Sticky Chicken
Chinese Five Spice Mushroom
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ORIGINS

The traditional dish was created during the Three Kingdoms Period from 200-280 AD as a warming meal cooked in a spiced stock over hot coals for the cold winter months. Loved for many generations to follow, including the Emperors of the Qing Dynasty, this special Chinese dish is still a staple worldwide today.

TRAVEL FURTHER TO China
EXPLORE North Asia culture

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