This Sticky 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 exterior 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 bass this sticky pork belly and AT LEAST nine others (just did a quick count). 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 one similar to 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. 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 wings 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. 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. 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:
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 1/4 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
✎ 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 wings 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 – 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.
Natalie says
This was great. I heated the left over sauce in the pan after the pork cooked, tossed some of the left over broth through to loosen it, and drizzled it over the pork and green veg.
Melissa says
This was delicious. Thank you so much for sharing. I’m not a huge fan of pork and the fat on it but wow I’m converted now! I used a finely chopped lemongrass as I didn’t have the paste and served it with rice and steamed greens so it felt healthier! I’m definitely going to make this again and will have a go at some of your other recipes. Yummy!!!
Alex says
Have not made this yet but got to the bit about sticky eggs...when I was young my grandmother used to make a thai dish called son in law eggs, the eggs are boiled and lightly deep fried and then coated in a sweet and savoury tamarind sauce, with shallots, its delicious, give it a try!
Nicky Corbishley says
oh wow they sound amazing! I've just done a quick search and found a couple of recipes for them. I'll give them a go next time I cook Thai. Thanks Alex 🙂
Leah says
One of my favourite recipes, it always comes out so tasty! Just wanted to feed back as well that I used my Instant Pot the other night to cut the boiling/simmering time down - I gave it 24 minutes at high pressure and the pork came out perfectly!
Jo says
Doing that again! I did it with pork loin so just marinaded the meat for a while in some of the sauce (I made double) and then fried it off. Shoved in the rest of the sauce at the end just to heat through. Really good!
Bob Giacalone says
Anyone try this with something other than pork belly--pork loin perhaps? Hard to get pork belly right now easily.
suzi major says
I used a rolled pork roast.. I I undid it,, flattened it out,, and cut it into1.5cm strips (rind on) and then just followed the recipe... It was absolutely melt in the mouth superb !!!
Ronald Farthing says
I have made this twice, now. EVERYONE loves it! I have been doing Asian style cooking since my time in the Philippines when I was in the USAF, over 40 years ago. But have never tried any of the pork belly recipes. Now my family wants pork belly at least once a month. I double up in the sauce, because I add broccoli and cauliflower to the pork belly and spoon over white rice. Thank you for expanding recipe book!
Optymyst says
After frying off the pork, can I drain off some of the fat that renders from it?
Nicky Corbishley says
Hi,
Yes if there's a lot of fat, you can drain it off. It's good to have a little fat in there, but you don't really need more than a tablespoon.
Dee says
Wow this is some damn good eating! I really hate fat on meat, the texture makes me blegh, so I’ve always struggled with pork belly. But we just happened to have some leftover from our NYE Korean bbq so I decided to try this recipe. And I am so happy I did! The flavours are perfect, the pork is crispy and no squishy fat texture. I didn’t have rice wine or lemongrass paste, but it was still really good without those! I’ll definitely be trying this again!
Pechie Y says
Really tender and easy to make. Didn’t taste it when I was preparing and cooking and when I had my first bite at dinner. I was in heaven. Thank you for the recipe.
Chris Corbishley says
Awesome. This is genuinely one of my favourite recipes on the blog.
Thanks
Chris
Ilse du Preez says
Nicky this was divine! Ideas as to what to do with the “stock” left over in the slow cooker? Thank you. Ilse
Nicky Corbishley says
I sometimes use it for ramen https://www.kitchensanctuary.com/spicy-pork-ramen-noodle-soup/ (delish!)
suzi says
Great recipe. Simple and yummy. I used kaffir leaves (chiffonade). With the remaining stock after simmering the pork, I skimmed off the fat and used the fragrant stock to cook the rice to go with the sticky pork. Thanks for a fantastic recipe.
Jeff Sulman says
How does it turn out if I leave the skin or rind on it? The bellies I buy all have the rind on it. I can take it off but was wondering what it would be like with it left on?
The recipe looks great! I plan on trying it, with our without the rind!
Nicky Corbishley says
Hi Jeff,
The rind won't crispy up unfortunately. It will be chewy if left on. You could cook with the rind on for the first stage (in the liquid), then slice it off. It's easier to remove after it's been cooked.
Jeff Sulman says
Thank you for your reply, Nicky. I bought some belly with the rind and just cut it off and made it without it. I was very good. I cut the bellies a bit too small and rendered too much fat so they were a bit more crunchy than I would have liked. But first tries are never perfect. I will definitely do it again!
Linda walsh says
Hi Nicky made sticky chicken a number of times Looking for the perfect one. Tried to watch video by pressing Jump to video Also tried to scroll but not showing up Going to make tonight xx
Chris Corbishley says
Hi Linda,
Im not sure why the video wasn't working for you but i have updated it to be the video from our youtube channel so hopefully it should be working fine for you now 🙂
If you wanted to catch all of our videos when we post a new one you can check out our YouTube Channel https://www.youtube.com/kitchensanctuary
Thanks
Chris & Nicky