Chinese Pork Belly

clock 20 minutes + 2 hours 20 minutes bowl Serves 4


  • 1/2 cup hao hsing wine or dry sherry
  • 1/3 cup light soy sauce
  • 1/4 cup cider vinegar
  • 2 Tbsp honey
  • 2 tsp chinese five spice
  • 1kg piece boneless pork belly, skin on
  • 1 bunch bok choy, halved
  • 125g sugar snap peas, halved lengthways
  • coriander leaves to serve
  • steamed rice to serve
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How to Cook Perfect Rice


  • 1. Preheat oven to 150°C.

  • 2. In a small, shallow baking dish combine wine, soy, vinegar, honey and five spice. Add pork and rub all over to coat. Place skin side up and cover dish with foil. Bake for 2 hours.

  • 3. Turn oven grill to hot. Remove foil from pork and grill 15-20 minutes, until skin is well browned and crisp, adding 1/4 cup water to pan if sauce is getting too thick. Rest, loosely covered for 15 minutes.

  • 4. Meanwhile, blanch bok choy in saucepan of salted boiling water for 1 minute, adding sugar snaps for the last 30 seconds. Drain well.

  • 5. Thinly slice pork, spoon pan juices over and top with coriander leaves. Serve with greens and rice.

  • Tip: To make slicing through the skin easier, turn pork skin side down onto chopping board.

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