Shanghai style pork belly


Serves: 2 Time: 1 hour 10 minutes

  • 100g tenderstem broccoli
  • 500g pork belly, diced
  • Peel of 1/2 an orange
  • 1 red pepper, sliced
  • 1 spring onion, sliced
  • 2 cloves of garlic, crushed
  • 2 thin slices of peeled ginger
  • 120 ml light soy sauce
  • 120ml dark soy sauce
  • 65g of sugar
  • 200g basmati rice


Heat a little oil in a deep frying pan over a medium heat before adding the pork. Cook for 5 minutes until brown. Season with pepper and a pinch of salt. Add the soy sauce, sugar, ginger, the orange peel and garlic. Cover and bring to boil. Turn heat down and simmer for an hour, stirring occasionally.

If it looks dry add some water.

Uncover pork and reduce the liquid for 10 minutes.

Heat some oil in a seperate frying pan over a medium-high heat before adding the broccoli and pepper and cook for 10 minutes until soft.


Serve the pork on top of the rice with the pepper and broccoli alongside.

Garnish with spring onion.


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