Sticky Chinese Pork Belly
Sticky Chinese pork belly is a succulent dish featuring tender, slow-cooked pork belly glazed with a rich, sweet, and savory sauce made from soy, sugar, and aromatic spices. The meat is caramelized to perfection, offering a melt-in-your-mouth texture with a delightful sticky finish.
Equipment
- sauce pan
Ingredients
Slow Cooked Pork Belly:
- 2.2 pounds rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
- 4ΒΌ cups chicken stock warmed
- 1 tbsp ginger peeled and minced
- 3 cloves garlic peeled and roughly chopped
- 1 tbsp rice wine
- 1 tbsp caster sugar
Glaze:
- 2 tbsp vegetable oil
- pinch salt and pepper
- 1 tsp ginger peeled and minced
- 1 tsp red pepper flakes
- 2 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp dark soy sauce
- 1 tsp lemon grass paste
Instructions
- Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan, I used a cast iron pan.
- Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
- Turn off the heat, remove the pork from the pan and pat it dry using paper towels.
- Chop the pork into bite sized chunks.
- In a small bowl, mix together 1 tbsp oil, along with a pinch of salt and pepper, ginger, red pepper flakes, honey, brown sugar, soy sauce, and lemongrass paste.
- Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
- 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.
- 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.
- Remove from the heat and serve. I like to top with a few spring onions