Yield: 4 Portions

Noodles & Vegetables


240g Egg noodles (dry weight)

2 Cups baby spinach

250g Chinese cabbage

10g Red chili – finely chopped

50g Bean sprouts

300g Carrot – fine julienne

150g Pineapple – cut into bite sized cubes

20ml Sesame oil

30ml Vegetable oil

60ml light Soy sauce


  1. Cook egg noodles in salted rapidly boiling water until al dente, rinse under cold running water, set aside.
  2. Flash fry all vegetables together in sesame & vegetable oil.
  3. Add light Soy Sauce just before you remove the vegetables from the pan. Remove from the heat & set aside.

Sweet Sour pork


1kg pork belly (look for even layers of meat and fat) or spare ribs – rind removed

220g red onion or several shallots – sliced

6-7 cloves garlic – sliced

50g ginger – peeled and roughly chopped

1 stick cinnamon

3-4 pieces’ star anise

5ml ground nutmeg

15 ml Chinese cooking wine

spring onions or sesame seeds for garnishing


30 ml Chinese cooking wine

30 ml light soy sauce

30 ml dark soy sauce

90 ml Balsamic Vinegar

120 ml brown sugar

150 ml water


  1. Add the pork belly, few slices of ginger, and 15 ml cooking wine to a pot of room temperature water, bring to boil on high heat, then turn down low to simmer for 5 minutes.  The water will turn murky and scum will float to the surface.
  2. Thoroughly rinse the foam off the pork belly, slice the pork belly into even sized pieces, and pat dry.
  3. Over medium heat oil in your heavy based pot and add the pork belly, give it a nice sear until golden.
  4. When the pork is golden, add the ginger/garlic/cinnamon/star anise and cook until aromatic.
  5. Add the ground nutmeg and toss.
  6. Add the purple onions and lightly sweat them.
  7. Turn down the heat, add the brown sugar in, toss to coat- it will immediately start to caramelize on the pan and give the meat a rich color.
  8. Add the cooking wine to deglaze the pan.
  9. Add the soy sauces and vinegar, toss to coat and it will give the meat even more color.
  10. Add the water and bring to a boil.
  11. Cook in the pressure cooker on low heat for 25 minutes or until the skin is soft and easily pierce-able with a chopstick.  It should have a nice golden brown color and the meat should be tender and the fat just melt able in your mouth.
  12. Depending on how much sauce you have left, turn the heat back up and reduce the liquid.  Add about 1.5 tablespoons of corn starch mixed in cold water and cook through.  You want the final consistency to be like a thick syrup.
  13. NOTE: this sauce will burn very easily – don’t leave pot unattended, once the sauce starts to burn the overall flavor is compromised.

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