This StickyĀ Chinese Pork Belly is one of my absolute favourite recipes on the blog. Check out my three step process for pork that's meltingly tender, with a crispy exteriorĀ and gloriously sticky/sweet/spicy coating.
I wonder how many recipes I've published with sticky in the title...
Sticky chicken stir fry, Gingerbread cake with Stick Whisky glaze, sticky Asian sea bassĀ this sticky pork belly and AT LEAST nine others (just did a quick count).Ā I'm all about the sticky.Ā Just call me sticky Nicky.
Actually don't.Ā That sounds weird.
I sometimes like to kid myself and call it caramelized - like this 'caramelized beef brisket'.Ā 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 youāve just made to a whole new level.Ā 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.Ā 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.Ā That's probably going to taste disgusting (unless we're talking Cadbury crĆØme egg that is)
For this recipe, the sticky layer is added right at the end.Ā Don't be fooled though.Ā 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.Ā The first coming from being slow-cooked in a pan (I use one similar toĀ this one <--affiliate link) for 2 hours with stock, garlic, ginger, rice wine and a little sugar:
After cooking:
Slicing the meat:
The second layer comes 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 that are stirred together:
and then poured over the fried pork:
Before bubbling away until thick and glossy:
That's it.Ā 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....
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.
Replace the rice wine with sherry (usually gluten free, but best to check).
Also make sure you use gluten free stock, like my homemade chicken stock.
Vegetarian Option?
I haven't tried this with a meat-like alternative, but my Asian-style cauliflower wingsĀ make a great alternative.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
Equipment:
In order to make this recipe you will need:
- A splatter guard/screen - to avoid hot fat spitting when frying the belly pork
- A good Kitchen knife.Ā 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
- Measuring Jug
- Fying Pan/Skillet or a Wok.
- Wooden or Silicon Coated Spoons.Ā 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 theseĀ for mixing, prepping, and serving.
The Sticky Chinese Pork Belly Recipe:
Sticky Chinese Pork Belly
Ingredients
Slow Cooked Pork Belly:
- 2.2 lb (1Kg) rindless pork belly slices - chopped in half (each piece being approx. the length of your index finger)
- 4 ¼ cups (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
Glaze:
- 2 tbsp vegetable oil
- pinch of 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
To Serve:
- Boiled rice
- Green Vegetables
INSTRUCTIONS
- 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.
Video
ā Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat. You can also make the sauce ahead, then cover and refrigerate it up to a day ahead. .Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).
Also make sure you use gluten free stock. .
Vegetarian Option?
I haven't tried this with a meat-like alternative, but my Asian-style cauliflower wingsĀ make a great alternative. .Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed. . Nutritional information is per serving.Nutrition
This post was first published in March 2015. Updated October 2018 with new photos and tips.
Some of the links in this post are affiliate links ā 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! Thatās 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.
Nicky says
Easy to make and delicious
Maryann Hernandez says
First time cooking it went to work afterwards came home around 8:30 pm and my pot was spotless. I was asked if I can cook more of it. So there it is a BIG PLUS for this recipe. I have three young men ages 22 yrs. old, 25 yrs.old and 31 yrs. old and of course my beloved husband. I ended up eating a bowl of cereal that night.
Thank you so much for this recipe and be looking forwards to others.
Marianne says
So much flavour, I love this recipe
Donna Hallows says
Fantastic with lots of flavour
Tony Cox says
Great really tasty.
louise rocheleau says
I love your recipes, thank you. Can leftovers of this recipe be warmed next day. Thank you for replying.
Louise
Monique says
SO easy and SO delicious, thank you! My husband absolutely loved this recipe. Will be adding to our regulars!
Mia Flannov says
Hi im from Denmark
Can i ask what rise wine you use, it is Mirin or Shaoxing or a third option?
Duncan says
Make it all the time! Better than takeaway!
John Gladstone says
Sensational...highly recommended