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Chinese BBQ Pork Belly Ribs

These are the most popular dish I have ever served on any menu. They take some time to make, but this is what slow cookers are for.

When done right they will be crispy and melt in the mouth delicious on the inside.

I served mine with fried rice.

  1. To make this simple cook the rice as per the instructions on the packet, then, when cooked, wash under a cold tap by placing in a sieve or colander.
  2. Heat a little oil on a wok or deep pan, then add some chopped peppers, chilli, spring onion and chopped garlic, cook for about 1 minute then add the rice, stir well, add a pinch of salt.
  3. Beat an egg in a cup then add to pan with the rice, try add it to a part of the pan or wok free of rice then immediately stir into the rice. Heat for a further minute or so then remove from the heat and taste. Serve if happy.

The recipe asks for quite a few ingredients which are always cheaper if you can get them in an Asian store.

Most supermarkets will charge €3+ for a small bottle (about 250ml) of sweet chili sauce whereas 1ltr costs around €3 in an Asian store. The same goes for most ingredients.



Allergens : Contains Gluten

Pork Belly – Rind Removed – 500g

Light Soy Sauce – 50ml

Hoi Sin Sauce – 150ml

Tin Chopped Tomatoes – 1

Fresh Ginger – Thumb Size peeled and roughly chopped

Garlic Cloves – 8 peeled and halved

Star Anise – 4

Cinnamon Stick – 1

Coriander Seeds – 1tsp

Szechuan or Rose pepper – 2tsp

Honey – 75ml

Sugar (cane if you can get it) – 75g

Sweet Chili Sauce – 250ml

Onion – 1 peeled and roughly chopped

Chicken Stock – 500ml (Or dissolve 1 stock cube in boiling water)

Flour – 60g

Margarine or butter – 60g



Getting Started..

You will need.. 1 Large Slow Cooker, 1 raw meat chopping board, 1 vegetable chopping board, 2 sharp knifes, 1 stick blender or whisk, 1 oven or deep fat fryer, 2 pots and 1 sieve.


Prepare your slow cooker, you can use either low or high setting for this recipe depending on how quickly you want it to cook.


Place all the ingredients apart from the pork into the slow cooker and stir well.


If not cut already cut, cut the pork into strips about 1/2 wide then place in the slow cooker.


Cover and leave to cook on low for 7-8 hours or high for 3 hours.


Check to see if they are cooked by removing one from the sauce and cutting a little off, it should break away easily and shouldn’t be chewy when you taste it.


Strain the sauce into a pot then place on a medium heat.


Slowly melt the margarine or butter in the other pot then add the flour and stir, ensuring it doesn’t stick and burn, for 1-2 minutes until the flour is cooked. It shouldn’t colour and will have a sandy texture.


Add half of this to the sauce in the other pot then blend with a stick blender or whisk, allow to simmer for a minute and check the consistency, it should be like ketchup or bbq sauce from a jar, it will have an orangery reddish colour.


The ribs and sauce will keep for 3 days in the fridge or 3 weeks in the freezer.


When you want to eat them you can either do them in the oven or the deep fat fryer. I prefer them done in the fryer.


OVEN preheat your oven to 180c GM5, place the belly ribs in a casserole dish or roasting tin, then using a pastry brush or table spoon coat each one with the bbq sauce you made. Heat in the centre of the oven for 15-20 minutes. It is really important that you heat them all the way through.


FRYER, heat the fryer to 175-180c then cook the ribs for 1-2 minutes. They heat quickly and need to be watched all the time as they blacken very easily.


Heat the sauce in a pot or the microwave, ensure it is piping hot before you serve it over the ribs.

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