ESKORT: Sticky pork belly bowl

14 December 2016

Serves 4 | Preparation: 15 min. | Cooking: 3 hrs.

Meltingly tender and perfect for a healthy comfort meal, our #JustDelicious take on a Chinese classic!


15ml (1T) sesame oil
1,5kg Eskort Pork Belly Roast, cut into 5cm cubes
45ml (3T) brown sugar
3 garlic cloves, crushed
2cm fresh ginger, finely chopped
4 spring onions, finely sliced
2 star anise
1 cinnamon stick
60ml (¼c) rice vinegar
60ml (¼c) soy sauce
250ml (1c) chicken stock
basmati rice, to serve
15ml (1T) butter
baby pak choi
freshly ground black pepper
toasted sesame seeds, to garnish
1 spring onion, sliced, to garnish
1 small red chilli, sliced, to garnish


  • Heat the sesame oil in a pot over high heat, add the cubed pork belly and fry on all sides. Remove from the pan and set aside.
  • Add the sugar, garlic, ginger and spring onions and cook for 2-3 minutes, then add the star anise, cinnamon stick, rice vinegar and soy sauce. Return the pork belly cubes to the pan.
  • Add the stock, making sure the pork is just covered.
  • Cover with a lid and simmer on low-medium heat for 2-3 hours.
  • Remove the lid for the last 30 minutes and turn the heat up to medium-high so the liquid can start reducing to a thick, syrupy and glossy consistency. Stir occasionally to make sure the pork is well coated.
  • Cook the basmati rice according to the packet instructions.
  • In a frying pan heat the butter and on high heat quickly flash-fry the baby pak choi, season lightly with salt and pepper, remove from the heat and set aside.
  • Sprinkle the sesame seeds, spring onion and chilli over the pork and serve warm with the baby pak choi and basmati rice.

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