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Glazed Pork Belly with a Green Veg Stir Fry

4.0/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 1 hour 15 mins
  • Difficulty: Moderate
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Glazed Pork Belly with a Green Veg Stir Fry

Mouth watering pork belly and a stir fry veg.


  • 1 kg belly pork, free of skin and bones
  • 2 x 10g pork stock cubes
  • For the Glaze
  • 150mls dark soy sauce
  • 2 tbsp brown miso paste
  • 200mls mirin
  • 4 tbsp tomato ketchup
  • 2 tbsp light soft brown sugar
  • 150mls passata
  • 2 tbsp sherry vinegar
  • 1 tbsp toasted sesame oil
  • 2 tsp smoked paprika
  • 100mls cooking stock, roughly
  • For the stir fry
  • 75g toasted sesame seeds
  • 4 tbsp any oil
  • 150g mange tout
  • 150g fine green beans, cut into 2cm sticks and blanched 
  • 150g frozen peas
  • 150g frozen baby broad beans
  • 4 pak choy
  • 2 bags baby spinach 100g 
  • Chinese leaves, optional

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  • Place the pork into a deep saucepan and cover with cold water and add the stock cubes.
  • Bring to the boil, then, really gently simmer until a blunt knife pierces easily, about 1 hour 15 minutes.
  • Once cooked, carefully remove and place on a baking tray and chill well, best overnight.
  • When ready to eat place all the ingredients for the sauce into a large wok or sauté pan and bring to the boil.
  • Turn down the heat and gently simmer for 2-3 minutes.
  • Remove the pork from the fridge and cut into 2cm pieces and add to the glaze, coat well in the sauce and simmer for a further 8-10 minutes until the pork is warmed through and the glaze nicely coating the pork. Keep warm.


  • Heat the oil in a large wok add the mange tout and cook for 1 minute.
  • Add the beans, peas and broad beans and cook for 2 minutes to defrost.
  • Add the pak choy, spinach and leaves if using and warm through until wilted.
  • Season with a little salt and pepper.
  • Stir the toasted seeds through the pork and serve with the stir fry.

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