Posted on 12th Jul 2025

Double Cooked Pork Belly Stir Fry

A delicious delight from Chef Jeremy's book, "Chinese Unchopped!" Indulge in the rich flavors of tender pork belly cooked to perfection.

Cuisine

Time

2 hr 15 min mins

Servings

4 people people

Ingredients

300g pork belly
2 star anise
1 cinnamon stick
2 cloves
5 black peppercorns
a small knob of ginger
2 garlic cloves
1 onion
2 large red chillies a small handful of coriander
2 tablespoons vegetable oil

The Marinade

2 teaspoons sesame oil
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons cornflour

The Sauce

½ tablespoon hoisin sauce
½ tablespoon rice wine
½ tablespoon Chinkiang black rice vinegar
1 teaspoon chilli bean sauce
1 teaspoon chilli oil a dash of dark soy sauce

Method

• To poach the pork, place the pork belly in a mediumedium-sizedepan along with the star anise, cinnamon, cloves and black peppercorns. Cover with hot water, bring to a simmer and poach for at least 45 minutes (for best results, poach for up to 2 hours). Remove the meat from the pan, discarding the poaching liquid, and run under cold water to cool. Once cool, pat the skin dry with kitchen paper, then place on a plate, cover with clingfilm and leave to chill in the fridge for a minimum of 1 hour, preferably overnight.

• When you are ready to cook, remove the pork from the fridge and slice it into thin pieces. Place the pieces in a mixing bowl, add the marinade ingredients and leave to marinate for 20 minutes.

• Finely slice the ginger and garlic. Slice the onion into thin strips. Dice the chillies and roughly chop the coriander. Mix the sauce ingredients together in a small bowl or ramekin.