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Chinese Pork Belly and Sesame potatoes

Pork belly is being used more and more often. It's cheap and tastes amazing...what's not to like? You might think it's difficult to cook perfectly but we make it foolproof with this recipe. You don't often see potatoes in Chinese cooking, but flavoured with sesame and soy they fit perfectly in this dish!

Ingredients & RecipePrint


  • piece of pork belly (500g)
  • handful of salt
  • tbsp of Chinese five spice
  • 1 onion, peeled
  • chunk of root ginger
  • 2 star anise
  • 1 red chilli
  • 3 cloves of garlic
  • 2 big potatoes
  • drizzle of sesame oil
  • handful of sesame seeds
  • bunch of tender stem brocolli
  • splash of soy sauce


preheat an oven to 160°C.
place the pork belly on a board and score the skin, but not as deep as the meat, about 1cm apart.
massage the salt into the skin and leave for half an hour in fridge.
take the pork out of fridge and pat dry with a kitchen towel to remove the salt and water that’s been drawn out.
chop the onion, chilli, ginger and garlic up roughly and scatter across a roasting tin, then fill half the tin with boiling water from a kettle.
rub the Chinese five spice into the pork then submerge into the roasting tin, so the skin is still poking out, and bake in the oven for 2 hours.
remove the roasting tin from the oven after 2 hours and turn it up to 220°C.
slice the skin off of the pork, lay it on a dry baking tray and return to the very hot oven to crisp up.
drain a mug of stock through a sieve and discard all the onion and spices, then boil as rapidly as possible until it reduces to a sauce like consistency.
keep the piece of pork belly in the rest of the stock to stay warm.
peel and dice the potatoes into small dice of an even shape and size.
sauté them in a frying pan with a shot of oil and pinch of salt and pepper for 15 minutes until golden all over and cooked through. If they start to colour too much then add a splash fo water to partially steam them.
trim the ends off of the broccoli and dunk into the boiling salted water to cook for 3 minutes.
drain the potatoes onto kitchen paper if they are too greasy, then transfer back to the dry pan, drizzle with a little sesame oil and the seeds before tossing to coat.
serve a portion of belly pork with the crispy skin returned as a lid, a pile of the sesame potatoes on the side and the fresh steaming broccoli splashed with soy sauce.
spoon over a little of your reduced stock.

serves 2

Chinese Pork Belly and Sesame potatoes

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