Just Cooking recipes

Asian pork belly cubes with fresh coriander

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


• 1½kg pork belly, rind removed
• 1 cup (250ml) chicken stock
• ½ cup (125ml) soy sauce
• ½ cup (125ml) dry sherry
• 3 star anise
• 5cm knob ginger, sliced
• 5 garlic cloves, crushed
• ¼ cup (60ml) brown sugar


• 1 bunch spring onions, chopped • 1 red chilli, finely chopped • Large handful coriander, chopped • Juice of 1 lime, plus extra for serving • Salt and milled pepper

Preparation method

  1. Preheat oven to 160°C.
  2. Pop the pork belly into a roasting pan.
  3. Mix chicken stock, soy sauce, star anise, ginger, garlic and brown sugar together, and pour over pork.
  4. Cover with foil and braise for 3-4 hours, or until the pork is tender.
  5. Remove pork from braising liquid.
  6. Cover pork with a baking sheet and weigh down with cans for about 2 hours. This will press the pork, set the fat and make it easier to slice into neat cubes.
  7. Cut the pork into neat cubes.
  8. Cook braising liquid to reduce to a thick sauce.
  9. Toss pork cubes into sauce to glaze and heat through.
  10. Combine the salsa ingredients.
  11. Pop pork onto a serving platter, pierce with a bamboo skewer and top with salsa.
  12. Serve with fresh lime.