Ingredients Jump to Instructions ↓

  1. 500 ml chicken stock

  2. 1 tbsp caster sugar

  3. 1 tbsp mirin

  4. 3 tbsp soy sauce

  5. 3 cm ginger , peeled and sliced

  6. 1 red chilli , seeds removed, sliced

  7. 2 sticks lemongrass , soft parts sliced into rings

  8. drizzle vegetable oil

  9. 300 g pork belly , thinly sliced

  10. 2 pak choi

  11. 4 oyster mushrooms , torn into strips

  12. sesame oil

Instructions Jump to Ingredients ↑

  1. Pour the chicken stock into a pan along with the caster sugar, mirin, rice vinegar and two tablespoons of the soy sauce. Bring to a simmer and add the ginger, chilli, garlic and lemongrass. Simmer for ten minutes, or until aromatic.

  2. Heat the vegetable oil in a pan and fry the pork belly slices on both sides for 3-4 minutes on both sides, or until golden-brown. Add the remaining soy sauce and cook for a further 30 seconds.

  3. Add the pork to the simmering stock pan and cook for 20 minutes with a lid on, or until the pork is tender and falling apart. Add the mushrooms and pak choi and cook for 1-2 minutes, or until the pak choi has wilted.

  4. Ladle the hot pot into deep bowls and garnish with the spring onions and a drizzle of sesame oil.


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