CHINESE STYLE PORK BELLY WITH COCONUT RICE & GARLIC PAK CHOI

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By 33RECIPES

CHINESE STYLE PORK BELLY WITH COCONUT RICE & GARLIC PAK CHOI

Name: CHINESE STYLE PORK BELLY WITH COCONUT RICE & GARLIC PAK CHOI
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Chinese
Ingredients: 1 pack pork belly slices (approx. 360–370g); * ½ tsp Chinese five spice; * ½ tsp white pepper; * 2 tbsp light soy sauce; * 1 tbsp dark soy sauce; * 2 tbsp soft brown sugar; * 3 garlic cloves, minced; * 1 tsp grated ginger or ginger paste; * 1 tbsp rice vinegar; * ½ tsp Chinese five spice; * 100ml water; * ½ tsp oil; * 150g long-grain rice; * 150ml coconut milk; * 150ml water; * Pinch of salt; * 2 pak choi; * 2 garlic cloves, finely chopped; * 1 tsp light soy sauce; * 1 tsp oil; * Splash of water; * 2 spring onions, finely sliced; * Sesame seeds

11 steps

Prep:10minCook:40min

Crispy-edged pork belly coated in a rich, sticky Chinese-style garlic, ginger and soy glaze, served with fluffy coconut rice and garlicky pak choi.

Updated at: Mon, 28 Sep 2026 01:26:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1023.9 kcal (51%)

Total Fat78.9 g (113%)

Carbs58.5 g (22%)

Sugars11.9 g (13%)

Protein20.9 g (42%)

Sodium1005.7 mg (50%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Instructions

MAKE COCONUT RICE

Step 1

Rinse the rice thoroughly under cold water. Add to a saucepan with the coconut milk, water and a pinch of salt.

Step 2

Bring to a gentle boil, cover and reduce to low heat. Cook according to the rice packet instructions until tender. Remove from the heat and leave covered for 5–10 minutes before fluffing with a fork.

PREPARE THE PORK BELLY

Step 3

Cut the pork belly slices into chunky bite-sized pieces and pat thoroughly dry.

Step 4

Season with Chinese five spice and the white pepper.

COOK THE PORK

Step 5

Add the pork to a dry frying pan in a single layer, then turn the heat to medium.

Step 6

Cook for around 10 minutes, turning regularly, allowing the fat to render and the pork to become golden and crisp around the edges. Carefully drain most of the rendered fat if there is any, leaving approximately 1 tbsp in the pan.

MAKE THE SAUCE

Step 7

add the garlic, ginger , light soy sauce, dark soy sauce, brown sugar, rice vinegar, five spice and water and oil to a bowl

Step 8

Reduce the heat slightly and add in the sauce stir and bring to a simmer

GLAZE THE PORK

Step 9

Cook uncovered for around 8–12 minutes, regularly tossing the pork through the sauce. Allow the sauce to reduce until dark, glossy and sticky, but leave a little extra sauce to coat the pork rather than reducing it completely dry. Turn off the heat

COOK THE PAK CHOI

Step 10

Heat the oil in a frying pan and add the pak choi Cook for 2–3 minutes. Add the chopped garlic and fry briefly before adding the soy sauce and a small splash of water. Cook for another 1–2 minutes until tender.

SERVE

Step 11

Serve the sticky pork belly alongside the coconut rice and garlicky pak choi. Spoon any remaining sticky sauce over the pork and finish with sliced spring onions and sesame seeds. Sprinkle a little dried parsley over the rice if desired.