Pork Belly Hotpot with Okra

Pork Belly Hotpot with Okra

by: Chang’s

Pork Belly Hotpot with Okra is the perfect winter family dinner. It's a one pot dinner that is slow cooked to give you amazing flavours the whole family will want again and again.  Slow cooking is a great way to fed the family - prepare before the kids get home from school, set and forget until dinner time arrives.  Cooking time: 2 hrs, serves 4.


  • - 600g lean pork belly, cut into 1cm x 4 cm approx. pieces
  • - 200 ml chicken stock
  • - ½ cup Chang’s Light Soy Sauce
  • - juice and finely grated zest of an orange
  • - ½ thumb ginger, thinly sliced
  • - 2 cloves garlic, thinly sliced
  • - 1 fresh or 3 dried chillies, thinly sliced
  • - 4 star anise
  • - 1 stick Cinnamon
  • - 4 Cloves
  • - 2 tbsp honey
  • - 12 Okra


  • 1 )     Place pork belly in a large pot of cold water and bring to the boil then simmer for five minutes.
  • 2)     Discard water and any grey scum that formed on top of the water and place all ingredients, except the okra, in a hot pot with a lid and bake in a 180 degree oven for one hour.
  • 3)     Add the okra and bake for another 30 minutes.
  • 4)     Serve with rice and steamed green vegetables.
  • 5)     Enjoy your Pork Belly Hotpot with Okra!
  • Note: You can substitute the star anise, cinnamon and cloves for one heaped teaspoon of five spice powder. You can also substitute the pork belly for chicken, if preferred.

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