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Twice-Tasty Asian Pork Belly & Chicken Soup

Two dishes from one fragrant broth. Tender pork belly with sticky orange chilli glaze, plus a hearty chicken and vegetable soup. Efficient, flavourful Asian cooking at its best.

By Ricky Robinson Updated April 1, 2025

This recipe makes the most of your time and ingredients by starting with a flavourful broth that serves two purposes. First it tenderises the pork belly, then it becomes the base for a simple chicken soup. Nothing wasted, and you get two distinct dishes from one cooking process.

The fragrant broth infused with star anise, cloves, garlic and ginger works its magic on the pork belly, making it melt-in-the-mouth tender.

Once the pork comes out of the broth, you strain it and use it again for a quick but tasty soup. The soup itself is dead simple, just chicken, vegetables and the already-flavoured stock. What makes the pork belly special is the sticky-sweet glaze with orange, honey and chilli jam that caramelises beautifully in the oven.

Twice-Tasty Asian Pork Belly & Chicken Soup recipe image
Twice-Tasty Asian Pork Belly & Chicken Soup

The contrast between the tender meat and the slightly crisp, glazed exterior is properly good. I like serving this with some plain steamed rice on the side, but it is hearty enough on its own. You can adjust the spicing to your taste and add more chilli jam if you want extra heat or dial it back for a milder version.

It might seem like there are quite a few ingredients, but do not be put off. Most are store cupboard basics if you cook Asian-inspired food, and the method itself is not complicated. The whole process is efficient, using every bit of flavour you create along the way.

Twice-Tasty Asian Pork Belly & Chicken Soup

Chicken Chilli jam Pork belly
Total Time 1 hr 30 min
Servings 4 servings
Calories 520 cal
Protein 42g

Ingredients

Equipment Needed

  • Large Pot
  • Sieve
  • Mixing Bowl
  • Oven
  • Roasting Tin

Instructions

  1. 1
    In a large pot, add the pork belly pieces, peppercorns, star anise, bay leaves, cloves, halved garlic cloves, caster sugar, Chinese black vinegar, chicken stock and ginger slices.
  2. 2
    Bring to a boil, then reduce to a simmer for 30-40 minutes until the pork belly is tender.
  3. 3
    Remove the pork belly pieces and set aside. Strain the broth to remove the whole spices and reserve for the soup.
  4. 4
    Preheat the oven to 200°C.
  5. 5
    In a bowl, mix together the crushed garlic, orange zest and juice, honey, chilli jam, soy sauce, Chinese five spice and light brown sugar to make the glaze.
  6. 6
    Place the cooked pork belly pieces in a roasting tin and pour over the glaze, ensuring all pieces are well coated.
  7. 7
    Roast for 20-25 minutes until the pork is caramelised and the sauce has reduced to a sticky glaze.
  8. 8
    Return the strained broth to the pot and bring back to a simmer.
  9. 9
    Cut the chicken breasts into thin strips and add to the broth.
  10. 10
    Add the chopped soup vegetables and baby corn.
  11. 11
    Simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
  12. 12
    Adjust seasoning to taste.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve the glazed pork belly with steamed jasmine rice and the soup as a starter or alongside the pork for a complete Asian feast.

Variations

For a spicier version, increase the chilli jam to 6 tablespoons. For a milder version, reduce to 2 tablespoons or substitute with hoisin sauce.

Twice-Tasty Asian Pork Belly & Chicken Soup

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