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Level
very easy
Prep Time
10 mins
Total Time
1 h 30 m
Serves
6 to 8

Ingredients

1
skin-on pork belly*, thawed
1.6 to 2 kg
2 tbsp
canola oil
30 mL
1 tbsp
Chinese 5 spice seasoning
15 mL
1/4 cup
sugar
60 mL
1/2 cup
shaoxing cooking wine (or similar Asian-style rice wine)
125 mL
1/4 cup
dark soy sauce
60 mL
1/4 cup
Kikkoman Soy Sauce
60 mL
6
cloves garlic, peeled, roughly crushed
1 knob
thumb-size piece fresh ginger, peeled, thinly sliced
2 in./5 cm
1 carton
Compliments Organic Chicken Broth Low Sodium
900 mL
1/2 cup
thinly sliced green onion, for garnish
125 mL
* pork belly (skin-on ¼ slab frozen Cryovac) in Meat Dept. freezer case

Directions

Step 1
Cut pork belly into 3/4 in. (2 cm) cubes, slicing through the skin, fat and meat. Bring a pot of water to a boil. Working in batches, blanch the pork belly cubes 2 to 3 min., until the pork turns lighter-coloured and opaque. Transfer blanched pork into a colander. Rinse with cold water. Pat dry with paper towels; set aside.
Step 2
Heat the canola oil in a large pot (with lid) over medium heat. Lightly brown the pork belly cubes on all sides. Reduce the heat to low, add the 5 spice and sugar, stirring to coat evenly. Cook 2 to 3 min. to lightly brown the sugar. Stir in the cooking wine and soy sauces to coat the pork. Add the garlic, ginger and broth to the pot. Cover and gently simmer for 1 hr., or until pork belly is fork tender. Stir occasionally to prevent scorching.
Step 3
Remove the lid. Increase heat to high. Cook, stirring often, until the sauce reduces to a glistening coating on the pork belly.
Step 4
Transfer to serving platter. Garnish with green onions. Serve with Quick Savoury Mushrooms Noodles.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
520
Fat:
41 g
Saturated Fat:
13 g
Carbs:
12 g
Sugar:
7 g
Cholesterol:
80 mg
Protein:
14 g
Sodium:
1320 mg