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Veetee Recipe

Chinese Pork Belly

Easy6 Servings
Traditional Chinese Pork Belly recipe that can serve up to 6! Our tasty recipe is easy to cook with our Heat & Eat rice so give it a go today.

What you need to get


  • 1 tray VeeTee Long Grain Rice

  • 1kg pork belly, sliced or in one piece

  • 5 spring onions, cut in half

  • 1 tbsp ginger powder

  • 1 tbsp oil

  • 10 tbsp dark soy sauce

  • 7 tbsp Shaoxing rice wine

  • 5 tbsp brown sugar

  • cornflour mixture (2 tbsp cornflour mixed with 2 tbsp water)


What you need to do


  1. Place the pork in a deep saucepan and boil for 5 minutes. Drain the water and set pork aside.

  2. Place the ginger and spring onions in the saucepan, and stir-fry in oil for 3-4 minutes.

  3. Add 1.5 litres of water and boil for 10 minutes – the pork should be submerged.

  4. Add the soy sauce, rice wine, sugar and pork (skin side down) to the water and boil for 5 minutes on a high heat. Turn the heat down and simmer for 2- 2 ½ hours, turning the pork skin side up halfway through the cooking time.

  5. Pre-heat the oven to 220°C / 450°F / Gas Mark 7.

  6.  Carefully remove the pork and place in the hot oven. Bake skin side up for a further 20 minutes or until the skin darkens and looks glossy.

  7. Meanwhile continue boiling the pork sauce down until it has a gravy-like consistency. If it is too watery, add some of the cornflour mix and continually stir until the sauce thickens.

  8. Remove the pork from the steamer, carve and serve alongside the VeeTee Long Grain Rice. 



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Chinese Pork Belly

Chinese Pork Belly Traditional Chinese Pork Belly recipe that can serve up to 6! Our tasty recipe is easy to cook with our Heat & Eat rice so give it a go today.

What you need to get


  • 1 tray VeeTee Long Grain Rice

  • 1kg pork belly, sliced or in one piece

  • 5 spring onions, cut in half

  • 1 tbsp ginger powder

  • 1 tbsp oil

  • 10 tbsp dark soy sauce

  • 7 tbsp Shaoxing rice wine

  • 5 tbsp brown sugar

  • cornflour mixture (2 tbsp cornflour mixed with 2 tbsp water)


What you need to do


  1. Place the pork in a deep saucepan and boil for 5 minutes. Drain the water and set pork aside.

  2. Place the ginger and spring onions in the saucepan, and stir-fry in oil for 3-4 minutes.

  3. Add 1.5 litres of water and boil for 10 minutes – the pork should be submerged.

  4. Add the soy sauce, rice wine, sugar and pork (skin side down) to the water and boil for 5 minutes on a high heat. Turn the heat down and simmer for 2- 2 ½ hours, turning the pork skin side up halfway through the cooking time.

  5. Pre-heat the oven to 220°C / 450°F / Gas Mark 7.

  6.  Carefully remove the pork and place in the hot oven. Bake skin side up for a further 20 minutes or until the skin darkens and looks glossy.

  7. Meanwhile continue boiling the pork sauce down until it has a gravy-like consistency. If it is too watery, add some of the cornflour mix and continually stir until the sauce thickens.

  8. Remove the pork from the steamer, carve and serve alongside the VeeTee Long Grain Rice.