Crispy Pork soup

JanaBy Jana    

October 24, 2015

Crispy Pork soup 0 5 0
  • Prep: 10 mins
  • Cook: 1 hr 45 mins
  • 10 mins

    1 hr 45 mins

    1 hr 55 mins

  • Yields: 4-6 Bowls


1Preheat oven to 220°C.

2Sprinkle the Chinese powder over the meat side of the pork and rub in. Sprinkle the salt.

3Place the pork into the baking tray, and put into the oven. Let it bake for about 25mins. After that time decrease the temperature to 160°C and roast for another 1 ½ hours.

4Add 1 ½ litres of water into a large pot over medium heat, place the ginger, garlic, chillis, star anise, peppercorns, shaoxing wine and soy sauce and bring to the boil.

5Reduce to a gentle simmer and cook covered for about 50mins.

6Place the pak choi and shallots into the bowl and pour the broth over the vegetables and add the pork as well on the top.


1 tsp of 5 spice Chinese powder

1 kg pork belly

smaller piece of ginger, peeled and sliced

4 cloves garlic, peeled and chopped

2 green chillies sliced

1 star anise

black peppercorns, grounded

½ cup Shaoxing wine

½ cup soy sauce

1 bunch of pak choi, stems and leaves sliced

bunch of spring onions, sliced



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