• 1.5 kg boneless pork belly, skin on
  • Sliced spring onions and fried shallots, to serve


  • 125 ml(½ cup) light soy sauce
  • 60 ml (¼ cup) dark soy sauce
  • 2 spring onions, halved
  • 1 red chilli, halved
  • 1 thumb piece size of ginger, roughly sliced
  • 2 garlic cloves, peeled and bruised
  • 3 star anise
  • peel of ½ orange
  • 2 bunches coriander
  • 1 cinnamon stick
  • 1 tbsp salt

Beer and maple glaze

  • 100 ml pale ale beer
  • 200 ml maple syrup
  • 1 tbsp Dijon mustard
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp fish sauce
  • 1 lime, juiced
  • 1 thumb sized knob of ginger, peeled

Citrus slaw

  • ¼ purple cabbage, finely shredded
  • 1 red chilli, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 bunch coriander, leaves coarsely chopped
  • 1 lime, juiced
  • 2 tsp olive oil
  • Salt, to taste

Skill Level



For the broth, place 3 litres of water in a large saucepan. Add all the remaining ingredients and bring to the boil over high heat. Reduce the heat to low and simmer for 30 minutes.

Meanwhile, cut the pork into 2 cm cubes. Once the broth has simmered for 30 minutes, add the pork and simmer for another 45 minutes.

For the glaze, place all the ingredients except the ginger in a saucepan and bring to the boil over medium heat. Simmer for 10 minutes or until thickened, then remove from the heat. Finely grate the ginger into the glaze. Once the pork is cooked, drain and toss in the glaze until well coated with sticky goodness.

To make the salad, place all the ingredients in a bowl and toss to combine well.

To serve, divide the pork and salad amongst bowls, scatter with spring onions and fried shallots.

Watch The Recipe

Andy Allen

Author Andy Allen

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