I told you I’d be back with more sticky.
Sticky sea bass, sticky chicken, sticky cake glazes, sticky salmon and now this sticky pork belly. I’m all about the sticky. Just call me sticky Nicky.
Actually don’t. That sounds weird.
I sometimes like to kid myself and call it caramelized – like this ‘caramelized beef brisket‘. But at the end of the day, I just mean coated in some kind of sugar and then cooked until you reach the dark brown, shiny stage, creating an intense flavour that takes whatever you’ve just made to a whole new level. How could anything finished in that way not taste amazing?
Let’s pick a few random foods and see….
- Kale (love my kale): Yes that’d work
- Toast: Oh my god yes. That may even be better than French toast! Brown sugar caramelized toast with raspberries? Ok, I just sorted tomorrow’s breakfast.
- Chickpeas: Yeah, that could work as a beer snack
- Eggs: ok, you got me. That’s probably going to taste disgusting (unless we’re talking Cadbury crème egg that is)
For this recipe, the sticky layer is added right at the end. Don’t be fooled though. Just because the pork hasn’t been marinating for hours, doesn’t mean it’s not going to taste amazing (I confused myself with double negatives there, but I’m basically saying it tastes amazing even though we’re only glazing at the end).
This pork actually has three layers of flavour. The first coming from being slow-cooked in a pan (I use this one <–affiliate link) for 2 hours with stock, garlic, ginger, rice wine and a little sugar:
The second layer coming from being crisped in a pan with a little vegetable oil and seasoning (it’s actually hard not to just stop right here and eat it from the pan like this):
The final layer coming from the soy/chilli/sugar/lemongrass and a couple of other ingredients – which are poured over the fried pork and bubbled until the sauce is thick and glossy:
That’s it. Three layers of flavour in a simple recipe that really does take minimal effort.
I’m going back to that sticky toast and raspberry daydream now….
We recently remade this Sticky Chinese Pork Belly recipe for some friends who came round for dinner. It went down a storm. We took the oportunity to record a video of the recipe when making it. Here is our new video of the recipe:
In order to make this recipe you will need:
- A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it.
- Chopping Board.
- Cast Iron Casserole Dish
- Fying Pan/Skillet or a Wok
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- A small mixing bowl to mix the glaze ingredients in. Instead of a mixing bowl we use loads of these for mixing, prepping, and serving.
The Sticky Chinese Pork Belly Recipe:
- 1 kg rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
- 1 litre hot chicken/veg stock
- 1 thumb sized piece of ginger peeled and finely chopped
- 3 cloves garlic peeled and chopped in half
- 1 tbsp. rice wine
- 1 tbsp. caster sugar
- Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this <--affiliate link. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
- Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some rice and green veg.
Nutritional information is per serving.
Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.