Slow Cooked Pork Belly Hotpot with Oranges

Prep time 10 minutes Cook time 3 hours

Serves 6 people

As a secondary cut (one with a significant amount of connective tissue) belly is well-suited to slow-cooking, whether in a traditional electric cooker, or in a lidded saucepan. You may need to add a little water from time to time.



  • 600g pork belly rashers, 1cm thick
  • 2 teaspoons oil
  • 1 brown onion, sliced
  • 4 cloves garlic
  • 6cm piece ginger, cut into fine batons
  • finely-grated zest and juice of 4 oranges
  • 2 cups chicken stock
  • 8 chat potatoes


  1. 1.
    Use a sharp knife to cut the belly rashers into fine pieces, about 1 cm wide.
  2. 2.
    Pour the oil into a large lidded saucepan and fry the pork pieces for 5 minutes, until browned.
  3. 3.
    Add the onion, garlic, ginger, zest, juice, stock and potatoes. If using a slow-cooker, transfer at this stage to the cooking insert.
  4. 4.
    Fit the lid then cook gently for 3 hours, until the meat is tender. If using a slow-cooker, cook on low heat for 6-8 hours.