Martin Boetz’s Twice Cooked Pork Belly with Soy, Star Anise and Chilli

Prepare to have your taste buds blow away. The amazing Martin Boetz from Longrain is in the Chef Masterclasses kitchen, and he is cooking up this AMAZING Twice cooked pork belly with soy, star anise, Chinese broccoli & chilli.


  • 800g Pork belly no bone, the best you can buy
  •  1 Bunch of Chinese broccoli
  •  1 Long red chilli, sliced finely on a diagonal
  • 1 spring onion, sliced finely on a diagonal
  • 10g Ginger, julienne
  •  50g Crisp fried eschalots
  •  2L Master stock
  • 1 orange zested & juiced


  • Place pork belly in a baking dish that has a lid or can be sealed
  • Bring the master stock to the boil add the spices orange zest & juice
  • Taste for seasoning making sure it is salty enough
  • Pour over pork belly seal the dish & braise for 3 hours at 140c
  • Remove the belly place on a cooling rack
  • Strain the stock & put back on the stove & boil for 5 minutes to remove any impurities.
  • Place the pork belly in a tray & place another similar tray over it & press down with some small full jars
  • Refrigerate for a few hours to achieve an even smooth top surface
  • Set 1 litre of stock aside for the sauce
  • And refrigerate the rest

Assembly of dish

  • Cut the cold pork into 150g pieces, squarish if possible
  • Place on a rack in a roasting pan
  • Place in an oven set at 180c
  • Roast for 30 minutes
  • Heat 1 litre of the reserved stock
  • Season with soy & a little sugar
  • Reduce a little to achieve a rich flavour
  • Blanch the broccoli in salted water & refresh in iced water
  • Drain & cut into 3cm pieces
  • Place on the bottom of 6 deep bowls
  • Remove pork from oven, it should be golden & crisp
  • Slice each square & place over the broccoli
  • Pour over the sauce
  • Garnish with the ginger ,chilli, spring onion & fried eschalots
  • Serve with rice

Master Stock

Makes 2 litres (8 cups)


  • 8 cloves garlic, peeled
  • 5g  white ground pepper
  • vegetable oil
  • 1⁄2 cup  Chinese cooking wine
  • 1⁄2 cup  thick sweet soy sauce
  • 1 cup oyster sauce
  • 1 stick cinnamon
  • 50g coriander root
  • 3 star anise
  • 1 cup light yellow bean soy
  • 8 cups Chicken Stock
  • 2 x 4 cm piece ginger, peeled and chopped


  • Pound the garlic, ginger, coriander root and peppercorns to a paste
  • Fry in a little oil until it smells crisp and nutty
  • Deglaze with the cooking wine, then add the rest of the ingredient
  • Bring to the boil, and skim off any scum and excess oil.
  • Simmer for 20 minutes, then strain, discarding all the solids. You can now use the stock to cook your choice of meat or poultry.
  • Strain the stock after each use and refresh with more ginger and spices each time you use it. I find that the stock can get very strong after several uses, so feel free to start your stock from scratch again.


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3 Responses to Martin Boetz’s Twice Cooked Pork Belly with Soy, Star Anise and Chilli

  1. Beautiful dish, it was hard to stop eating the masterstock, will definitely be putting this one on the weekly meal plan.

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