Total Time
Prep 14 mins
Cook 6 mins

A recipe published in The Times newspaper.

Ingredients Nutrition


  1. Wipe the belly pork clean, and trim off and discard any ribs.
  2. Rub all over with the salt and set aside for two hours, then wipe any liquid off.
  3. Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well.
  4. Place the pork, rind-side up, in an ovenproof casserole dish.
  5. Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture.
  6. Add the ginger and spring onion, and bring slowly to a boil.
  7. Cover tightly, reduce the heat and simmer very gently for two hours.
  8. You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
  9. When the two hours are up, cool and refrigerate overnight.
  10. Next day, scrape off any fat on the surface.
  11. Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
  12. Cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn’t boil dry.
  13. The pork will be very soft, so turn it over very carefully to serve skinside up.
  14. Strain the sauce into a saucepan and bring to the boil.
  15. Mix the cornflour and water, and add to the sauce, stirring briskly.
  16. Pour the sauce over the pork and serve with plenty of rice on the side.