In Dinner, Go Asian, Go Festive

Serves 6 – 8


  • 1.2kg boneless pork belly, cut into large cubes
  • 10ml Staffords garlic paste
  • 5ml Staffords ginger paste
  • 3ml Chinese five-spice powder
  • 10ml oil
  • 80ml Staffords thick soy sauce
  • 60ml Staffords sweet thick soy sauce
  • 45ml Staffords Sticky meat marinade
  • 45ml honey
  • salt and milled black pepper
  • 500ml cold water




  1. Rub the garlic, ginger and five spice powder into the pork belly. Cover and place in the fridge for at least 1 hour or overnight.
  2. Preheat the oven to 140°C.
  3. Heat the oil in a pan and fry the pork belly, in batches, skin side down for 2 minutes. Arrange the pork in an ovenproof casserole, skin side up.
  4. Mix the remaining ingredients together and pour around the pork. Cover with a tight-fitting lid and cook in the oven for 2 ½ – 3 hours, or until the pork is meltingly tender.
  5. Serve drizzled with any remaining cooking liquid, steamed rice and bok choy or seasonal greens.
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