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Try this caramel pork belly recipe for a warming weeknight dinner. It’s loaded with Asian greens, steamed rice and is ready to eat in 30 minutes.

  • Serves4
  • Cook time1 hour
  • Prep time15 minutes
Caramel pork belly


  • 1kg Coles Australian Pork Belly, cut into 2.5cm pieces
  • 4 cups (1L) beef stock
  • ½ cup (125ml) soy sauce
  • ¼ cup (60ml) dry sherry
  • 20g ginger, peeled, cut into thin strips
  • 2 garlic cloves, crushed
  • 2 whole star anise
  • 4 spring onions, thinly sliced
  • ½ cup (110g) brown sugar
  • 1 tbs fish sauce
  • Steamed jasmine rice, to serve
  • Steamed buk choy, to serve
  • Steamed baby broccoli, to serve
  • Spring onion, extra, thinly sliced, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pork in a large saucepan of boiling water for 5 mins. Drain.
  2. Step 2

    Place the stock and half the soy sauce in a large saucepan. Add sherry, ginger, garlic, star anise, spring onion and 2 tbs of the sugar. Bring to the boil, stirring until sugar melts. Add pork to the soy sauce mixture. Reduce heat to low and simmer for 45 mins or until pork is tender.

  3. Step 3

    Transfer pork to a plate lined with paper towel. Heat a frying pan or wok over medium-high heat. Add fish sauce, remaining soy sauce and remaining sugar. Stir-fry for 2 mins or until sugar dissolves. Add pork and cook for 5 mins or until sauce caramelises.
  4. Step 4

    Serve pork with rice, buk choy and baby broccoli, sprinkled with extra spring onion.