Aromatic pork belly hot pot...
Anula's Kitchen
Anula's Kitchen
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  • 1.5 kg pork belly, deboned with the rind on
  • 1.5 l pork or chicken stock, or water (I used chicken stock)
  • 12 spring onions
  • 100 ml light soy sauce (I used 70 ml dark soy sauce)
  • 75 ml Chinese rice wine (didn't have it...)
  • 25 ml rice wine vinegar (I used normal white wine vinegar)
  • 2 tablespoons demerara or soft light brown sugar
  • 3 star anise
  • 10 cm piece of fresh ginger root, peeled and sliced



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