Aromatic Pork Belly Hotpot

Slow-simmered pork belly in an aromatic soy and star anise broth, reduced to a syrupy sauce and served over noodles.

Aromatic Asian Pork Slow Cooked Hotpot

Estimated Nutrition

Calories

1309.4

kcal / serving

7856.4 kcal total

Carbs

10.9g

per serving

65.4 g total

Fat

128.7g

per serving

772.1 g total

Protein

26.4g

per serving

158.2 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Demerara Sugar

light brown sugar alternative

CondimentsSauces

100

Light Soy Sauce

Rice Wine Vinegar

Liquids

570

Chicken Stock

pork stock or water alternative

Chinese Rice Wine

Meat

1.5

Pork Belly

with rind on

NutsSeeds

piece

Star Anise

pinch

Dried Chilli Flakes

Vegetables

piece

Spring Onion

Ginger Root

peeled and sliced in rounds

Method

Cut pork belly into 2.5x5cm chunks, cover with boiling water in a pan, simmer for 5 minutes, and drain.

Return pork to the pan and cover with 570ml of hot stock or water.

Add 5 halved spring onions, soy sauce, rice wine, vinegar, sugar, star anise, ginger, and chilli flakes.

Cover and simmer slowly for 2 hours until the meat is very tender.

Remove pork, strain the liquid into a clean pan, and boil hard to reduce to a light syrup.

Slice remaining spring onions, return pork to the sauce to heat through, and serve over noodles.