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Hunanese pork belly

Hunanese Pork Belly

Hunanese food is famously hot. This recipe is plenty spicy- add less chile or none at all if you prefer.


  • 1 lb fresh pork belly, with skin if possible
  • ¼ cup sherry or white wine
  • 4 Tbsp coconut aminos or soy sauce
  • 1 Tbsp honey
  • 2 Tbsp ginger, julienned
  • 1 Tbsp Reshampatti pepper or Cayenne, ground
  • star anise
  • 1 tsp cinnamon or cassia
  • ½ tsp fennel, ground
  • 6 scallions
  • 2 Tbsp arrowroot powder
  • 6 lettuce leaves


  1. 1

    Bring 6 cups of water to a boil. Cook pork belly in the water for 5 minutes. Remove and rinse in cold water.

  2. 2

    Chop meat into 1-inch cubes. Lay on a plate or in a bowl that can fit in a wok or pot. Add sherry, coconut aminos, honey, ginger, and spices. Slice the scallions into 1-inch pieces. Add to the plate or bowl and set the greens aside. Add just enough water to cover and stir it all together.

  3. 3

    Place on a trivet over water boiling in a large pot. Cover the pot and cook for 40 minutes.

  4. 4

    Check that the meat is fully cooked with a knife. The meat should be tender. Cook a few minutes more if necessary.

  5. 5

    Pour the juice leftover from cooking into a small pot. Place lettuce leaves on a platter and arrange the pork on top.

  6. 6

    Boil the cooking juice. Dilute arrowroot powder into 4 Tbsp water. Remove pot from heat, add the arrowroot solution, and stir continuously. Boil for 10 more seconds and pour on top of the meat. Garnish with minced scallion greens.

A variation of the Wonderful salad from The Spice Trekkers Cook at Home