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very easy
Prep Time
10 mins
Total Time
1 h 30 m
6 to 8


skin-on pork belly*, thawed
1.6 to 2 kg
2 tbsp
canola oil
30 mL
1 tbsp
Chinese 5 spice seasoning
15 mL
1/4 cup
60 mL
1/2 cup
shaoxing cooking wine (or similar Asian-style rice wine)
125 mL
1/4 cup
dark soy sauce
60 mL
1/4 cup
Kikkoman Soy Sauce
60 mL
cloves garlic, peeled, roughly crushed
1 knob
thumb-size piece fresh ginger, peeled, thinly sliced
2 in./5 cm
1 carton
Compliments Organic Chicken Broth Low Sodium
900 mL
1/2 cup
thinly sliced green onion, for garnish
125 mL
* pork belly (skin-on ¼ slab frozen Cryovac) in Meat Dept. freezer case


Step 1

Cut pork belly into 3/4 in. (2 cm) cubes, slicing through the skin, fat and meat. Bring a pot of water to a boil. Working in batches, blanch the pork belly cubes 2 to 3 min., until the pork turns lighter-coloured and opaque. Transfer blanched pork into a colander. Rinse with cold water. Pat dry with paper towels; set aside.

Step 2

Heat the canola oil in a large pot (with lid) over medium heat. Lightly brown the pork belly cubes on all sides. Reduce the heat to low, add the 5 spice and sugar, stirring to coat evenly. Cook 2 to 3 min. to lightly brown the sugar. Stir in the cooking wine and soy sauces to coat the pork. Add the garlic, ginger and broth to the pot. Cover and gently simmer for 1 hr., or until pork belly is fork tender. Stir occasionally to prevent scorching.

Step 3

Remove the lid. Increase heat to high. Cook, stirring often, until the sauce reduces to a glistening coating on the pork belly.

Step 4

Transfer to serving platter. Garnish with green onions. Serve with Quick Savoury Mushrooms Noodles.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lactose Free Main Dishes

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
41 g
Saturated Fat:
13 g
12 g
7 g
80 mg
14 g
1320 mg
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