This recipe is so easy you just throw everything into the oven and 3 hours later you have perfect Chinese pork belly with a delicious sticky sauce.
I love the flavour combo of 5 spice and star anise, this was a very easy meal to make and the pork turns out delicious and tender covered in a rich sauce.
This recipe would also work well with pork loin if you want less fat and I think chicken thighs would taste amazing in this sauce too. I served mine on top of white rice with edamame beans, carrots and green beans, so tasty!
If you want to make this in a slow cooker cook it on high for 3-4 hours or low 7-8, and if you are looking for more dinner inspiration I have lots of ideas under the savoury recipes.
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Chinese 5 spice pork belly
Yield 4 Serves
- 1kg pork belly strips, sliced 2cm thick
- 1 Tbsp flour
- 1 cup beef stock
- 2 Tbsp sweet chilli sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 tsp Chinese five spice
- 1 tsp ground coriander
- 1 tsp sesame oil
- ¼ cup soy sauce
- 1 tsp garlic powder
- Shake of chilli flakes
- 3 star anise (optional)
- 1 spring onion, sliced
- 1 Tbsp sesame seeds
- 2 cups cooked white rice
- Steamed bok choy
Preheat oven to 170°C fan bake. Place pork into an ovenproof baking dish and sprinkle with flour to coat the meat.
Combine all of the marinade ingredients in a jug, stir together then pour over the pork. Use tongs to coat all of the pork with the sauce then pour in the stock.
Cover with the lid or foil then bake for 2 hours. Remove from the oven, stir, then add 1 cup of boiling water.
Turn the oven up to 200°C and bake uncovered for 30 minutes until the pork is looking and smelling amazing. If your sauce is too thick, add more water, or if it seems too thin, cook for a bit longer.
Scatter over spring onion and sesame seeds then serve with rice and steamed bok choy.
Note: If using star anise make sure you remove it before serving, so people don't break their teeth. 🙂