Hotpot of Braised Boneless Duck and Roasted Pork Belly


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

If you’re not sure what to cook on a cold winter’s night, try this. This recipe combines the fatty luxury of roasted pork belly with boneless duck wrapped up in neat little rolls and served in a stock that is seasoned with ginger, star anise, soy sauce and Chinese cooking wine. It’s just like a Beijing hotpot dinner, but better. Serve it in a steamboat, with a few side dishes, and you’ve got the makings of a simple but soulful meal.


Roasted pork belly

  • Pork belly 300 g (11 oz)
  • Light soy sauce 1 tsp
  • Chinese cooking wine (Shaoxing) 1 tsp
  • Salt ½ tsp
  • Spring onion (scallion) 1, chopped
  • Ginger 2.5-cm (1-in) knob, peeled and chopped


    1. Prepare roasted pork belly. Rinse and dry pork belly. Prick lightly with a fork, then marinate with soy sauce, wine, salt, spring onion and ginger. Thread pork belly through a hook, hang up and leave to dry about 4 hours or until dry to the touch.
    2. Preheat oven to 120°C (250°F). Roast pork belly for 1 hour, then remove from oven and leave to cool to room temperature. Slice crosswise into thin pieces. Set aside.
    3. Prepare duck. Blanch duck in hot water for about 2 minutes, then drain and set aside. Place stock, wine, spring onions, ginger, and star anise in a pot. Season with salt, then bring to the boil. Gently lower duck into pot, then reduce heat and simmer for about 30 minutes until duck is tender. Remove duck, strain and reserve stock.
    4. Debone duck, then cut into 6-cm (2½-in) slices. Wrap a slice of duck around a piece of pork belly and secure with a toothpick. Repeat for remaining ingredients and set aside.
    5. Heat reserved stock in a steamboat or hot pot. Add bean curd balls, cabbage and duck and pork rolls. Simmer for about 2 minutes, then add seasoning ingredients. Remove from heat and place in serving dish. Serve hot.