Waitrose and Partners
Braised sweet & sour pork belly

Braised sweet & sour pork belly

This pork belly is slow cooked in Chinese beer, light brown sugar, soy sauce, ginger and orange zest – then served with freshly stir-fried mangetout, sugar snap peas and tenderstem broccoli.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook2 hrs 30 mins
  • Total time2 hrs 40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1kg pork belly (from the meat counter)
  • 2 tbsp Chinese five spice
  • 640ml bottle Tsingtao Beer
  • 250ml malt vinegar, plus extra to taste
  • 100g light brown soft sugar
  • 4 tbsp Kikkoman Soy Sauce
  • 1 extra-large orange, Finely grated zest and juice
  • 1 tbsp finely grated ginger
  • 3 tbsp Vegetable oil
  • ½ x 200g Waitrose Trimmed Sugar Snap Peas
  • ½ x 200g Waitrose Trimmed Mange Tout Peas
  • ½ x 200g Waitrose Tenderstem Broccoli Spears


  1. Preheat the oven to 170°C, gas mark 2. Cut the pork into 4 even pieces. Place all the ingredients but the pork, oil and vegetables into a large ovenproof casserole with a lid. Bring to the boil over a high heat, then carefully add the pork. Return to the boil, cover with the lid and place into the oven for 2 hours.

  2. Remove the casserole from the oven and lift the meat out of the stock with some tongs. Set aside. Skim and discard any fat from the liquid. Bring to the boil over a high heat for 25-30 minutes until reduced and thickened.

  3. Meanwhile, pat the meat dry with kitchen paper. Warm a frying pan over a high heat. Add 2 tablespoons of the oil, and fry the meat for 3-5 minutes until the skin is crisp. Turn over, and cook for a further 2-3 minutes, until piping hot and golden with no pink meat. Remove from the pan and keep warm.

  4. Return the frying pan to the heat. Add the remaining oil. Stir fry the sugar snaps, mange tout and broccoli for 3-5 minutes until just tender. Keep warm. Serve the pork drizzled with the sauce and the vegetables alongside. Delicious with rice.

And to drink...

Laurent Miquel Nocturnes Viognier – floral, soft and fruity.


Typical values per serving when made using specific products in recipe


3,143kJ/ 754kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars