Wing Yip Belly of Pork

wingyipNestled on the North Circular Road in London is a Chinese food superstore called Wing Yip. On the rare occasions I’m ‘doon sooth’, I meet up with a hedonistic old friend and we head there. This store supplies many oriental restaurants in the UK so you know when you eat there the food’s going to be good. Jerry and I tend to be the only ‘Westerners’ in there.

What’s our favourite dish? Their belly of pork. Thinly sliced, crispy skinned, and you dip these little slivers of heaven into either chilli oil or a light soy sauce.  Accompanied by jasmine tea, this really is a taste sensation.

Chilli oil is, unsurprisingly, quite hot and a matter of personal taste. You can skip this if you wish. As we’re camping and ‘equipment light’, we have the oil and soy in small plastic bottles and then pop a drop on each slice.


  • Belly of pork. Ideally cut into 2 inch wide strips, but if not, simply slice diagonally when cooked.
  • Chinese 5 spice.
  • Garlic pepper (optional).
  • Salt.
  • Vegetable oil.
  • Light Soy.
  • Chilli oil.
  • Jasmine tea.


Jasmine tea bubbling beside belly pork

Drizzle the belly of pork with a little vegetable oil and soy, and sprinkle with Chinese 5 spice, salt and garlic pepper on both sides.

Barbecue away until cooked through and the crackling is crisp. When cooked, allow to stand while you boil your jasmine tea (we use jasmine tea bags).

Slice the belly of pork thinly, and heap on a plate. A drop of chilli oil and a couple of soy makes this heaven on a plate. The jasmine cleans your palate between each mouthful.

…but what about vegetables I hear some cry? Well… this is a bit of a meatysaurus hedonism. Simple to cook, and bursting with flavour. Seriously… what more do you need? You could pop a salad with it, but first ask yourself why?


Leave a comment