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  • Serves 2
評価: ( 28 人による評価)
Combine the delicate umami flavour of pork belly with the strong savoury flavour of soy sauce and red wine in this soy red wine stewed pork belly recipe. Pork belly is a favourite ingredient in most East Asian cuisines, almost always featuring on the menu of Japanese and Chinese restaurants. Serve this tasty pork belly dish on its own or on top of a bed of steaming rice.


300g pork belly
100ml red wine
200ml water
40ml balsamic vinegar
90ml soy sauce
12g castor sugar
30g honey
1 stalk spring onion
2 pieces ginger slices
karashi japanese mustard


  1. Cut the pork belly into 3-4cm chunks. Pan fry the pork belly on a high heat in a stewing pot until all sides are slightly charred.
  2. Add the red wine, water, spring onions, ginger and sugar to the pot and bring to the boil. Lower the heat, add the balsamic vinegar and soy sauce, and simmer for around 40 minutes.
  3. Add the honey and simmer for another 10 minutes to create a glazed consistency. Serve hot with karashi Japanese mustard.