CHINESE STYLE PORK AND BROCCOLI
One Recipe. Two Delicious Versions.
Slow-braised until meltingly tender, this family favourite is packed with warming Chinese-inspired flavours. For the grown-ups, the pork is crisped in the air fryer before being coated in a rich, glossy sauce. The baby version keeps all the comforting flavours but with reduced salt and a softer texture that’s perfect for little ones.
Serves: 4 adults + 3–4 baby portions
INgredients
ADULT VERSION
● 900g pork belly, cut into 4–6cm chunks
● 1 large onion, sliced into half moons
● 4 garlic cloves, finely chopped
● 2 tsp ground ginger
● 1 red chilli, finely sliced
● 1 chicken stock pot
● 400ml water
● 3 tbsp dark soy sauce
● 5 tbsp oyster sauce
● 2 tbsp honey
● 1½ tsp Chinese five spice
● 2 star anise
● 1 cinnamon stick
● 1 tbsp rice vinegar
To Serve
● 1 large head of broccoli, cut into florets
● Jasmine rice
● Sesame oil, for drizzling
TINY FEASTER VERSION
● 300g pork belly, finely chopped with most of the fat trimmed away
● ½ onion, finely chopped
● 1 garlic clove, finely chopped
● 1 tsp ground ginger
● 1 very low-salt chicken stock cube
● 250ml water
● 1 tsp Chinese five spice
● 1 cinnamon stick
● 1 star anise
To Serve
● Steamed broccoli, finely chopped to suit your little one
● Soft cooked jasmine rice
Method - Adult
1. Preheat the oven to 160°C (fan 140°C).
2. Place the pork belly, onion, garlic, ginger and chilli into a large casserole dish.
3. Add the chicken stock pot, water, dark soy sauce, oyster sauce, honey, Chinese five spice, star anise, cinnamon stick and rice vinegar. Stir everything together until the pork is well coated.
4. Cover with a lid and cook for 3½ hours, stirring once or twice during cooking.
5. Carefully remove the pork pieces and transfer them to an air fryer basket.
6. Air fry at 200°C for around 8 minutes, or until the outside is beautifully crisp while the centre remains meltingly tender.
7. Meanwhile, pour the braising liquid into a saucepan and simmer until it has reduced to a rich, glossy Chinese-style sauce.
8. Steam the broccoli until just tender and stir it through the sauce.
9. Return the crispy pork belly to the sauce and gently coat each piece.
10. Serve over fluffy jasmine rice with a drizzle of sesame oil.
Method - Tiny Feaster
1. Preheat the oven to 160°C (fan 140°C).
2. Place the pork, onion, garlic and ginger into a small casserole dish.
3. Add the stock cube, water, Chinese five spice, cinnamon stick and star anise.
4. Cover and cook for 3½ hours, until the pork is beautifully tender.
5. Remove and discard the cinnamon stick and star anise before serving.
6. If needed, simmer the cooking liquid for a few minutes until it lightly thickens.
7. Stir through the steamed broccoli.
8. Serve with soft jasmine rice.
For the ultimate grown-up finish, don’t skip the air fryer. Crisping the pork after braising gives you the best of both worlds—sticky, melt-in-the-mouth pork with irresistibly crispy edges. The baby version keeps all the gentle aromatic flavours while staying soft, tender and perfectly suited to little eaters.
