Herbal Braised Pork Belly with Burdock Root



Servings: 4
Cooking Time: 2 hours 30 minutes
800g pork belly
60ml Huiji Waist Tonic
120g burdock root
1 carrot
50g ginger (sliced)
15g garlic (sliced)
1 stalk japanese scallion
140ml sake
80ml mirin
100ml soya sauce
2 tbsp sugar
600ml water
2 tbsp oil


  1. Roughly chopped 120g burdock root and 1 carrot. Thinly slice 50g ginger and 15g garlic.
  2. Cut the green portion of the scallion into 5cm length and the white portion into thin strips.
  3. Cut 800g pork belly into 2 inch squares.
  4. Add 1 tbsp oil in wok, sear pork belly,skin side down. Flip over and brown on all sides. Set aside once it’s done.
  5. In a claypot, heat up 1 tbsp of oil. Fry sliced ginger and garlic until fragrant.
  6. Add in burdock and carrot. Stir fry for 1 minute.
  7. Add in 140ml sake, 80ml mirin, 100ml soya sauce, 2 tbsp sugar, the green portion of the scallion, 600ml water and 30ml Huiji Waist Tonic. Add enough to cover the meat if needed.
  8. Bring to a boil, cover and simmer until pork belly becomes tender but still holds it’s shape, around 2 hours.
  9. Turn off heat and add in 30ml Huiji Waist Tonic.
  10. Serve and garnish with scallion strips. Optional to serve with a small dollop of hot mustard.