Sticky Chinese Pork Belly
Sticky Chinese Belly Pork - Slow-cooked until meltingly tender and then finished with a sticky chilli glaze.
Ingredients
- 1 kg (2.2 lbs) rindless pork belly slices (chopped in half (each piece being approx. the length of your index finger))
- 1 litre (4 1/4 cups) hot chicken stock
- 1 thumb sized piece of ginger (peeled and minced (or 1 tbsp of ginger puree))
- 3 cloves garlic (peeled and roughly chopped)
- 1 tbsp rice wine
- 1 tbsp caster sugar
- 2 tbsp vegetable oil
- pinch salt and pepper
- 1 thumb-sized piece of ginger (peeled and minced)
- 1 red chilli (finely chopped)
- 2 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp dark soy sauce
- 1 tsp lemon grass paste
- chopped spring onions
- chopped red chillies
Directions
- 1
Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.
- 2
Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
- 3
Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
- 4
Chop the pork into bite sized chunks.
- 5
In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.
- 6
Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
- 7
Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).
- 8
Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
- 9
Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.