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Pork Belly Hot Pot

180 Minutes
4 Servings
12 Ingredients


Take comfort food to the next level by adding dried mushrooms, noodles, pak choi and ginger to tender pork belly.


1. Cut the pork belly into bite size squares and place in a pot of simmering water.

2. Simmer for 10 minutes, removing any scum, then strain.

3. Slice the ginger thinly and add to a pot with the 1 litre of water and the chicken bone broth. Return the pork belly to the cooking liquid and simmer for 45 minutes, skimming occasionally.

4. Add the soy sauces, sugar, star anise, cinnamon, chillies and spring onions. Place the lid on and simmer for another 1½ hours or until pork is tender.

5. Add the dried mushrooms 30 minutes towards the end of cooking time.

6. Serve with egg noodles, pak choi, soft boiled eggs and fresh spring onion.

Nutritional Information

Not Available


  • 1.5 kg pork belly
  • 50 g dried mushrooms
  • 1 piece of ginger; peeled
  • 1 litre water
  • 1 packet Simple Truth Chicken Bone Broth
  • 150 ml light soy sauce
  • 50 ml dark soy sauce
  • 120 g sugar
  • 4 star anise
  • 3 cinnamon sticks
  • 3 dried chillies
  • 6 spring onions
  • 1 packet Simple Truth Turmeric Noodles; cooked, to serve
  • 4 pak choi; halved & blanched, to serve
  • 2 soft boiled eggs; to serve
  • Fresh spring onion; to garnish