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.
Gail Hudson says
Loved this recipe and the stock was really tasty. I added finely chopped carrot and sesame seeds to mine. Also used stock to moisten the rice a little. Thank you, will definitely make it again!
Catie says
SO DELICIOUS!! 🍲 we LOVED it. But dont think for a minute that you can fry this without some sort of splatter guard. Just saying...😆. The pork was so succulent and the sauce was really good, we emjoyed ours with medium grain rice and happy little broccoli stalks. We shall use the broth tonight to make a noodle dish 🙄....thankyou Nicky
Ruth says
Made for the first time today.
Halved the recipe as I didn’t have sufficient belly pork and there are only 2 of us.
Simple, relatively quick and would definitely make again. I think some of my pieces of belly pork were a little small. More flavour with the slightly larger pieces. Hubby thought it was all good.