• 2 lb. Skin-On Pork Belly, cut into 1 1/2-inch cubes
  • 2 quarts water
  • 1 ¼ cups dry sherry, divided
  • 1/3 cup sugar
  • ¼ cup peanut or canola oil
  • 5 star anise
  • 4 to 6 dried red chiles (arbol or Korean chiles)
  • 3 (1-inch) pieces fresh ginger, peeled
  • 2 cinnamon sticks
  • 1 Tbsp. Chinese 5-spice powder
  • 2 Tbsp. soy sauce
  • Sliced green onion tops
  • Crystallized ginger



Pork Belly

Meal Course:


Dish Type:



  1. Bring water and 1 cup sherry to a boil over medium-high heat in large saucepan. Add pork cubes; boil 5 minutes.
  2. Place sugar and peanut oil in wok. Cook and stir over low heat until sugar caramelizes and turns golden brown color. Stir in pork cubes and remaining 1/4 cup sherry.
  3. Add enough water to cover pork in wok. Stir in star anise, chiles, ginger, cinnamon and Chinese 5-spice. Bring to a boil; reduce heat and simmer 45 minutes. Add additional water if too much evaporates.
  4. Increase heat to a boil; cook until liquid reaches desired thickness. Stir in soy sauce. Season to taste with salt and additional sugar.
  5. Serve 2 to 3 pieces on plate with rice timbale and sauce. Garnish with green onions and crystallized ginger.