Pork Belly

clock 20 minutes + 1 hour 45 minutes bowl Serves 4


  • 500 g pork belly, skin on
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 2 tsp Chinese five spice
  • 1 cup chicken stock
  • 1/4 cup Hoisin sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp water
  • 1 tsp sesame seeds, toasted, plus extra to garnish
  • 2 tsp sesame oil
  • 1 Tbsp fresh ginger, grated
  • 2 heads Shanghai bok choy , cut in quarters lengthways
  • 1 head pak choy, chopped
  • 1 cup wong bok, shredded
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  • 1. Preheat an oven to 150°C (130°C fan-forced).

  • 2. Place the pork into an ovenproof baking dish. Score the skin with a sharp knife 1cm apart. Rub the skin with oil and sprinkle with salt. Rub the five spice all over the meat. Pour the chicken stock around the outside. Cover with tinfoil and place into the oven for 2 hours.

  • 3. Remove the tinfoil. Turn the oven to 200C (180C fan-forced). Continue to cook for 40 minutes.

  • 4. When the pork is cooked, turn the oven setting to grill and finish the crackle of the skin. This will take about 4 minutes and will puff and swell. Watch closely so it doesn't burn. You can rotate the pork carefully to expose as much of the skin to the direct heat as possible. Remove and allow to rest for 10 minutes.

  • 5. Combine the hoisin, soy, water and sesame seeds in a small jug. Heat the sesame oil in a large frying pan. Add the ginger then the bok choy, pak choy and wong bok, cooking for a few minutes to soften. Pour the hoisin mixture over the vegetables, stirring through to coat.

  • 6. Slice the pork into 1cm pieces. Serve hot on the vegetables and sprinkle with extra sesame seeds.


  • Energy 2564Kj • Protein 26g • Total Fat 52g • Saturated Fat 19g • Carbohydrates 9g • Sugars 8g • Sodium 1548mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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