Sticky Ginger Braised Pork Belly

This recipe has received raving reviews and has been requested to be a regular fixture at our house. It is sticky, sweet and quite moorish. I served with coconut rice and steamed beans but it could also work as more of a stir-fry with a lot more veges.



  • 600g New Zealand pork strips (belly), cut into 3cm pieces
  • 1 tbsp olive oil
  • 1/2 tsp Chinese five spice powder
  • 1 tsp ground ginger
  • 5 cm piece fresh ginger, peeled and thinly sliced
  • Boiling water
  • 3 tbsp golden syrup
  • 3 tbsp soy sauce
  • 1 tbsp malt vinegar
  • 1 spring onion, (green end) thinly sliced
  • 3 tbsp coconut, lightly toasted


Heat a large heavy based pan to medium high and add the oil. When the oil is hot, fry the pieces of pork belly (a few at a time as not to crowd the pan) for a minute or so on each side until golden.

Remove the pork pieces and drain on paper towels. Drain any excess oil from the pan and add the ginger, both ground and fresh, also the Chinese five spice powder.

Return the pork to the pan in a single layer with just enough boiling water to cover the pieces. Bring to the boil and cover, simmer for 30 to 40 minutes until the pork is tender but still holding together, adding extra water if it becomes too dry.

Remove the pork pieces and stir in the golden syrup, soy sauce and malt vinegar. Stirring frequently, bring the mixture to a rapid boil until it thickens and becomes a sticky syrup. This may take a while but it will eventually thicken. Return the pork and stir well to coat and heat through.

Serve over steamed coconut rice with your favourite steamed greens, sliced spring onions and toasted coconut.

Serves 4

Recipe adapted from Bron Marshall’s recipe for Westmeat Online

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