Slow-cooked Chili Pork Belly

One of us loves pork more; the other likes her red and green chili’s. This recipe appeals to us both for those reasons and much more. It’s simple, hearty, and we usually eat it with rice and a quick salad. I am also celebrating my three years in Sweden today, so we cooked one of our fav pork dishes for dinner.

Ps: This recipe is not for the faint hearted and copious amounts of red chili, ginger and garlic make it absolutely wonderful! We also used our garden’s fresh cilantro for the first time this season.


  • 1.5 Lb Pork Belly, cut into medium size cubes
  • 2-3 Red Chilis (green is fine too, but it makes the dish hotter)
  • 4 cloves of garlic finely chopped
  • 2 inch ginger piece, finely chopped
  • Organic chicken stock (I used 2 cubes, aim for 2.5 cups)
  • 1 yellow onion sliced
  • 1 green bell pepper
  • 1 red bell pepper
  • Japanese soya sauce
  • Lots of fresh cilantro for garnish
  • Salt if needed (since the recipe has soya sauce)
  • Oil to cook


First marinade the pork in a pan with soya sauce for 20 minutes. There should be enough soya sauce so each piece is covered. In a pan heat oil and fry all the pork and don’t leave any remnant soya sauce. Fry everything till the pork has changed color to a nice brown and the soya sauce evaporates to have oil floating. Set aside the fried pork. In the same pan, heat some more oil and sauté the chopped onion, garlic, ginger, red chilis (at this stage leave a little bit of fresh garlic and ginger for the end) . As the mix starts changing to golden, keep sautéing and when everything is fragrant and soft, add the red and green sliced bell peppers. Mix everything well, add the chicken stock and stir everything. Put the fried pork with any oils left in the pan into this mix. The whole thing should be stirred for 2-3 minutes and then left to simmer with occasional stirring. Make sure to scrape the bottom of the pan so nothing sticks. Cook for at least 25-30 minutes till the color is a gorgeous dark brown and check for salt. If the gravy is drying up, add some hot water to make sure it is not a dry dish. The pork is almost done now; sprinkle the left over fresh ginger and garlic on top and garnish with lots of fresh cilantro. Eat with hot rice and a salad!

Leave a Reply

Your email address will not be published. Required fields are marked *