Shanghainese Braised Pork Belly

Full on flavour, light on effort, chef Huang from New Shanghai shares his very special recipe with us.

500g Pork Belly

Slice of one thumb sized chunk of ginger

3 star anise

For the sauce:

3 tablespoons of premium dark soy sauce

1 tablespoon of premium light soy sauce

4 tablespoons of Chinese Shao Xin wine

2 teaspoons of vinegar

8 teaspoons of rock sugar

1 teaspoon of salt


1. Put the meat in whole into a saucepan and simmer for 20 minutes. Then put the pork into ice cold water to stop the meat from cooking any further. Cut the pork into large chunks.

2. Heat one tablespoon of oil in a large deep saucepan. Add ginger and star anise. Stir fry for about 3 minutes to release the flavour.

3. Add the pork, and the rest of the ingredients for the sauce. Stir fry on high heat for few minutes, then turn down the heat to a simmer for 45 minutes to 1 hour, until the sauce is reduced.

4. Serve the pork, and pour the sauce from the pan over it, with steamed rice.