Chinese Master Stock Caramelised Pork Belly

Chinese Master Stock Caramelised Pork Belly

Chinese Master Stock Caramelised Pork Belly

Preparation time:2 hours 30 minutes


  • 1 x 500ml Chang’s Chinese Master Stock
  • 500ml cold water
  • 1kg piece pork belly
  • 150g brown sugar
  • 1 tbsp. Chang’s Fish Sauce
  • 1 lime, juiced
  • 1 large orange, thickly sliced
  • 1 bunch baby bok choy, thickly sliced, steamed
  • 1 bunch choy sum, thickly sliced, steamed
  • 2 tbsp. sesame seeds, toasted
  • 2 small red chillies, finely sliced


Preheat oven to 160 degrees.

  1. Combine Chang’s Chinese Master Stock and water in a large saucepan and bring to the boil over high heat.
  2. Add pork belly, cover and bring back to the boil.
  3. Place saucepan in the preheated oven for two hours. Remove pork belly from pan and set aside on a tray while you prepare the caramel.
  4. In a large frying pan heat brown sugar over medium heat and stir until dissolved and caramelised – around five minutes.
  5. Add half a cup of the hot stock, fish sauce, lime juice and orange slices.
  6. Simmer gently for five minutes or until caramel is reduced and thickened.
  7. Cut pork belly into thick pieces and add to the caramel, tossing gently to coat the pieces.
  8. Serve with the orange slices, steamed greens, sesame seeds and chilli, and drizzle with remaining caramel.

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