Twice-cooked asian pork belly with steamed ginger rice

Twice-cooked asian pork belly with steamed ginger rice from Australian Women's Weekly.

  • 20 mins preparation
  • 3 hrs 45 mins cooking
  • Serves 4
  • Print


Twice-cooked asian pork belly
  • 1 kilogram pork belly, rind on
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon olive oil
  • 1 teaspoon five-spice powder
  • 1 teaspoon coarse cooking salt (kosher salt)
Steamed ginger rice
  • 1 tablespoon olive oil
  • 6 green onions, sliced thinly
  • 2.5 centimetre piece fresh ginger (15g), grated
  • 1 1/2 cup (300g) basmati rice
  • 2 cup (500ml) chicken stock
  • 2 tablespoon finely chopped fresh coriander
  • 2 tablespoon finely chopped fresh mint
Soy dressing
  • 1/4 cup (60ml) japanese soy sauce
  • 2 tablespoon lemon juice
  • 2 tablespoon sesame oil
  • 2 tablespoon fresh coriander leaves
  • 2 tablespoon fresh mint leaves


Twice-cooked asian pork belly with steamed ginger rice
  • 1
    Using a sharp knife, score pork rind at 1cm intervals. Place pork in large saucepan with star anise and cinnamon; cover with cold water. Bring to the boil, skimming scum from surface. Reduce heat; simmer gently, covered loosely, about 1 hour.
  • 2
    Drain pork; place on oven tray, top with baking paper and another tray. Weight with heavy cans; stand about 2 hours or until pork is uniform in thickness.
  • 3
    Preheat oven to 220°C.
  • 4
    Combine olive oil, five-spice and salt in small bowl; rub all over pork rind. Place pork on wire rack over large baking dish; pour enough water into dish to come 2cm up sides of dish without touching pork. Roast pork, uncovered, 30 minutes.
  • 5
    Reduce oven temperature to 125°C; roast pork, uncovered, about 2 hours or until tender and crackling is crisp.
  • 6
    Meanwhile, make steamed ginger rice. Heat oil in medium saucepan; cook onion, stirring, until softened. Add ginger and rice; stir to coat in oil. Add stock; bring to the boil. Reduce heat; simmer, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 5 minutes. Fluff rice with fork; stir in herbs, season to taste.
  • 7
    Combine sauce, juice and sesame oil in small bowl.
  • 8
    Cut pork into 12 pieces; serve with rice, drizzle with soy dressing, sprinkle with herbs.


Pork can be poached and weighted a day in advance; keep covered in the refrigerator. If skin is not crisp, place under hot grill for a few seconds.

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