Shanghai-style braised pork belly

  • Preparation time: 20 minutes + marinating overnight
  • Cooking time: 1 hours to 2 hours

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.