Pork Belly Hotpot With Okra

Preparation time:2 hours


  • 600g lean pork belly, cut into 1cm x 4 cm approx. pieces
  • 200 ml chicken stock
  • cup Chang’s Light Soy Sauce
  • Juice and finely grated zest of an orange
  • ½ thumb ginger, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 fresh or 3dried chillies, thinly sliced
  • 4 Star anise
  • 1 stick Cinnamon
  • 4 Cloves
  • 2tbsp. honey
  • 12 Okra


  1. Place pork belly in a pot of cold water and bring to the boil then simmer for five minutes. Discard water and any grey scum that formed on top of the water and place all ingredients except the okra in a hot pot with a lid and bake in a 180 degree oven for one hour then add the okra and bake for another 30 minutes.
  2. Note,you can substitutethe star anise, cinnamon and cloves for one heaped teaspoon of five spice powder. You can also substitute the pork belly for chicken, if preferred.
  3. Serve with rice and steamed green vegetables.