Chinese Braised Pork Belly

This dish is a delicious twist on the classic Chinese take-out favourite of egg fried rice & pork. The pork belly is braised in a sweet, savoury & sticky sauce until melt-in-your-mouth tender. Served over a bed of egg fried Jasmine rice & charred broccoli. The result is a dish that is packed with flavour & texture. Ready the chopsticks!

Chinese Braised Pork Belly

with egg fried rice & charred broccoli

4.5

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Egg/s
  • Paper Towel
  • Sugar/Sweetener/Honey
Photo of Chinese Braised Pork Belly
  1. FLUFFY RICE

    Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TIME TO SUC-SEED

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. CHARRED BROCC

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.

  4. PERFECT Pork BELLY

    In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 10ml of sweetener, and 20ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.

  5. LAY THE FOUNDATION

    Crack an egg into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked egg and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.

  6. GET IN MY BELLY!

    Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!

  • Jasmine Rice - 100ml

  • Mixed Sesame Seeds - 5ml

  • Broccoli Florets - 150g

  • Chinese Sauce - 35ml

  • Chinese 5-spice - 5ml

  • Fresh Ginger - 10g

  • Pork Belly Pieces - 200g

  • Spring Onion - 1

  • Fresh Chilli - 1

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TIME TO SUC-SEED

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. CHARRED BROCC

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.

  4. PERFECT Pork BELLY

    In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 20ml of sweetener, and 40ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.

  5. LAY THE FOUNDATION

    Crack 2 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.

  6. GET IN MY BELLY!

    Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!

  • Jasmine Rice - 200ml

  • Mixed Sesame Seeds - 10ml

  • Broccoli Florets - 300g

  • Chinese Sauce - 70ml

  • Chinese 5-spice - 10ml

  • Fresh Ginger - 20g

  • Pork Belly Pieces - 400g

  • Spring Onion - 1

  • Fresh Chilli - 1

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TIME TO SUC-SEED

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. CHARRED BROCC

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.

  4. PERFECT Pork BELLY

    In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 30ml of sweetener, and 60ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.

  5. LAY THE FOUNDATION

    Crack 3 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.

  6. GET IN MY BELLY!

    Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!

  • Jasmine Rice - 300ml

  • Mixed Sesame Seeds - 15ml

  • Broccoli Florets - 450g

  • Chinese Sauce - 105ml

  • Chinese 5-spice - 15ml

  • Fresh Ginger - 30g

  • Pork Belly Pieces - 600g

  • Spring Onions - 2

  • Fresh Chillies - 2

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TIME TO SUC-SEED

    Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. CHARRED BROCC

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover.

  4. PERFECT Pork BELLY

    In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 40ml of sweetener, and 80ml of water. Return the pan to medium-high heat. Pat the Pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover.

  5. LAY THE FOUNDATION

    Crack 4 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season.

  6. GET IN MY BELLY!

    Plate up the egg fried rice and top with the saucy Pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef!

  • Jasmine Rice - 400ml

  • Mixed Sesame Seeds - 20ml

  • Broccoli Florets - 600g

  • Chinese Sauce - 140ml

  • Chinese 5-spice - 20ml

  • Fresh Ginger - 40g

  • Pork Belly Pieces - 800g

  • Spring Onions - 2

  • Fresh Chillies - 2

Frequently Asked Questions

What is the preparation time for Chinese Braised Pork Belly?

The preparation time for Chinese Braised Pork Belly with egg fried rice & charred broccoli is between 25 and 40 minutes.

What is the total time required to make Chinese Braised Pork Belly with egg fried rice & charred broccoli?

The total time required to make Chinese Braised Pork Belly with egg fried rice & charred broccoli is between 40 and 60 minutes.

How many servings does Chinese Braised Pork Belly provide?

4 servings

What are the main ingredients in Chinese Braised Pork Belly?

Broccoli Florets, Chinese 5-Spice, Chinese Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Mixed Sesame Seeds, Pork Belly Pieces, Spring Onion, Spring Onions

What is the nutritional information of Chinese Braised Pork Belly?

Calories: 884, Carbs: 80 grams, Fat: grams, Protein: 48.1 grams, Sugar: 5 grams, Salt: 1178 grams

How do I prepare Chinese Braised Pork Belly?

TIME TO SUC-SEED: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED BROCC: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan, season, and cover. PERFECT PORK BELLY: In a small bowl, combine the Chinese sauce, the Chinese 5-spice, the grated ginger, 20ml of sweetener, and 40ml of water. Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel. When the pan is hot, sear the pork chunks until browned and cooked through, 3-5 minutes per side (the pork will render its own fat). Reduce the heat to medium, pour the Chinese sauce mix over the pork and simmer until slightly reduced, 3-5 minutes. Remove from the heat, add the cooked broccoli, toss to coat and cover. LAY THE FOUNDATION: Crack 2 eggs into a bowl. Add seasoning and whisk until combined. Place a clean pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the whisked eggs and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the sliced spring onion, ½ the toasted sesame seeds, and ½ the sliced chilli (to taste). Remove from the heat and season. GET IN MY BELLY!: Plate up the egg fried rice and top with the saucy pork belly pieces & broccoli. Drizzle over any remaining sauce from the pan. Garnish with the remaining spring onion, toasted sesame seeds, and chilli (to taste). Well done, Chef! FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Chinese Braised Pork Belly?

Broccoli Florets, Chinese 5-Spice, Chinese Sauce, Fresh Chilli, Fresh Chillies, Fresh Ginger, Jasmine Rice, Mixed Sesame Seeds, Pork Belly Pieces, Spring Onion, Spring Onions

How many calories does Chinese Braised Pork Belly have?

884 calories

How much fat content does Chinese Braised Pork Belly have?

grams

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