Glazed Pork Belly

Mahogany-Glazed Pork Belly

By Atika Lim  ,

January 9, 2017

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  • Prep: 20 mins
  • Cook: 1 hr 40 mins
  • Yields: 5-6


1 kg boneless pork belly

2 tbsps rice bran or vegetable oil

2 cloves garlic, peeled, chopped finely

5-cm piece fresh ginger, unpeeled, chopped coarsely

4 green onions, chopped into 1 cm pieces

½ cup caster sugar

¼ cup dark soya sauce

¼ cup light soya sauce

1 tsp red food colouring

⅔ cup shao hsing rice wine

1 cinnamon stick, broken into small pieces

2 star anise

4 whole cloves

4 strips orange rind

Coriander leaves, to serve


1Place the pork in a large saucepan. Cover the pork with water, bring to the boil and simmer gently, covered, over medium heat for 30 to 40 mins or until cooked through. Remove from liquid; cut pork into 3 cm-square pillars. Keep simmering the pork liquid, uncovered, until reduced by half.

2Meanwhile, in a small frying pan, cook the oil, garlic, ginger and onion over medium heat for 2 to 3 mins or until fragrant and golden. Add onion mixture to the pork liquid with remaining ingredients, except coriander; return pork to the pan. Simmer, uncovered, for about 50 mins or until the lean parts of the meat split easily when squeezed gently. Remove pork from pan; cover to keep warm.

3Skim fat from liquid. Strain liquid into a bowl; return to pan. Boil, uncovered, until thick and syrupy.

4To serve, arrange the pork pillars attractively in a wide shallow dish, then pour the sauce over the top so each piece is coated in a lovely gloss. Sprinkle with coriander. Not suitable to freeze or microwave.

These yummy pork belly bites can help fill the tummy just before the main course takes place. Delicious!

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