Sticky Chinese Pork Belly
Ingredients
- 1 kg rindless pork belly slices)
2.2 lbs
- 1 litre hot chicken stock
4 1/4 cups
- 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.
Sticky Chinese Pork Belly
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About this Recipe
Craving incredibly tender pork belly coated in a lip-smacking, sticky glaze? This recipe for Sticky Chinese Pork Belly delivers restaurant-quality flavors right in your own kitchen, perfect for a satisfying meal.
Why This Recipe Works
The magic in this Sticky Chinese Pork Belly lies in its two-stage cooking process. First, the pork belly is slow-cooked until it's unbelievably meltingly tender, soaking up savory notes from the chicken stock, ginger, and garlic. Then, it's transformed with a rich, vibrant glaze, balancing sweet, savory, and a touch of heat, ensuring every bite is deeply flavorful and wonderfully sticky.
What to Expect
Prepare for a truly indulgent experience. You’ll be rewarded with pork belly that’s fall-apart tender, almost dissolving in your mouth, contrasted by a gloriously sticky, slightly spicy, and deeply caramelized coating. The interplay of dark soy sauce, honey, and brown sugar creates a rich sweetness, perfectly complemented by the bright notes of ginger, lemongrass, and a gentle warmth from the red chilli. It’s a hearty, comforting dish that feels special yet approachable.
Customization & Variations
This recipe offers a few ways to tailor it to your preferences. If you don't have fresh ginger on hand, the recipe conveniently allows for ginger puree as an easy substitute. For those who love more heat, feel free to increase the amount of finely chopped red chilli in the glaze, or dial it back for a milder experience. The vibrant garnish of chopped spring onions and fresh red chillies can also be adjusted to your liking, adding both flavor and visual appeal.
Serving & Context
Sticky Chinese Pork Belly is a fantastic centerpiece for any dinner, whether it's a cozy family meal or a small gathering. Serve it alongside fluffy steamed rice to soak up every drop of that incredible sauce, perhaps with a simple green vegetable to complete the meal. The beautiful glaze and vibrant garnishes make it an impressive dish to present.