Oriental Pork Hot Pot

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About


  • 2 kg pork belly, boned, rind removed and cut into 8 cm x 4 cm chunks
  • plain flour, for dusting the pork
  • 100 ml <


Lightly flour the pieces of pork belly. Heat some sesame oil in a thick-bottomed saucepan or flameproof casserole dish and quickly colour the pieces of pork on all sides.

Add the onions, chillies, ginger, star anise, garlic, five-spice, soy and fennel seeds. Pour over the meat stock, bring it to the boil, cover and simmer gently for 2½-3 hours until the pork is very tender. If the liqui