Shanghai-style braised pork belly

Jack from the Waitrose Cookery School shows you how to make this impressive, deliciously sticky pork dish, inspired by the World Street Food course at the school.

DURATION 0:04:13

Tags: pork, sesame, Shanghai, Waitrose Cookery School, pork belly, Chinese food, Japanese rice vinegar, soy sauce,

Recipe - Serves: 4


500g pork belly joint, cut in half lengthways, then into 12 pieces

For the marinade
1⁄4 tsp sea salt
1⁄2 tsp caster sugar
1⁄2 tsp Shaoxing rice wine
2 tsp light soy sauce
2 ½ tsp groundnut oil

For the sauce
60g soft brown sugar
6 tbsp Japanese Rice Vinegar 
1 tbsp Dark Soy sauce
1⁄4 tsp sea salt

4 salad onions, washed, trimmed and finely sliced
1 tsp toasted sesame seeds


1 In a large bowl, mix together the pork, the salt, caster sugar, rice wine, soy sauce and 1⁄2 tsp of the oil. Cover and place in the fridge to marinate for at least 2 hours, or preferably overnight.

2 Heat a wok and add the rest of the oil. Remove the pork from the marinade, pat dry and fry in batches on all sides for about 3 minutes or until nicely browned.

3 When all the pork is browned, place back in the wok and add the sauce ingredients and 375ml cold water. Bring to the boil, then reduce the heat to a low simmer. Cover and simmer for 45 minutes to 1 hour or up to 1 hour 30 minutes if you have the time, until the pork is very tender.

4 If the sauce is too thin, remove the pork to a platter and turn up the heat to reduce the liquid until rich and syrupy, but be careful to not let the sauce burn.

5 To serve, pour the sauce over the pork and scatter with the salad onions and sesame seeds.