Glazed Pork Belly with Soft Runner Beans over Rice

A takeaway Chinese is all too tempting after a long day at work. But making great tasting oriental food is easily done in your own kitchen!

Ingredients for two:

pork belly

Pork belly (400g)

Ginger (approx. 3cm long)

Crushed garlic (6 cloves)

Rice wine (3 tbsp.)

Dark soy sauce (3 tbsp.)

Light soy sauce (3 tbsp.)

5 spring onions

5 large runner beans

Brown/demerara sugar (2 heaped tbsp.)

1 cup of jasmine rice


  1. Boil some water in a cooking pan and throw in the diced pork belly, adding sliced ginger, 2 cloves of garlic and 2 spring onions into the water. Stir and allow the mixture to boil for around 5 minutes. It doesn’t matter if the belly is not completely cooked at this stage.
  2. Put the mixture through a strainer and return just the pork belly to a hot pan with 2 tbsp. of oil with the remaining crushed garlic. Chop the spring onion very finely and add it to the pan. Fry the pork until it starts to turn a light brown then add two heaped tbsp. of brown sugar. Continue to fry until the sugar has coated all the pork, making a dark brown colour.
  3. Mix rice wine, dark soy sauce and light soy sauce and add to the pan. Stir for a minute until the liquid starts to reduce.
  4. Add approximately 1 cup of water and stir. Then add your sliced runner beans, diced into small squares, and cover the pan with a lid or some tin foil.
  5. Allow the mixture to simmer on a medium heat for around 45 minutes, checking on it from time to time to ensure there is enough water. You can cook this for a few hours if you wish, ensuring the flavour soaks all the way through the pork. This technique is called ‘Lu’ (simplified Chinese: 卤) which means to submerge something in a cooking liquid for several hours.
  6. Cook the rice in a rice cooker or in a saucepan with lid on a low heat. For every cup/mug of rice, add twice as much water. The slower you cook it, the fluffier the rice!
  7. Serve the rice and then pour over the glazed pork and bean mixture.
  8. Enjoy!

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