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.
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I wonder how many recipes I've published with sticky in the title...
Sticky chicken stir fry, Gingerbread cake with Sticky Whisky glaze, sticky Asian sea bass this sticky pork belly and AT LEAST ten 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 youāve just made to a whole new level. How could anything finished in that way not taste amazing?
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).
š What do we need?
For the slow-cooked pork belly
For the sticky glaze
šŗ Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- This pork actually has three layers of flavour. The first coming from being slow-cooked in a pan for 2 hours with stock, garlic, ginger, rice wine and a little sugar:
- 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, then poured over the fried pork, before bubbling away until thick and glossy.
š©āš³PRO TIP The fat can spit quite a bit at the frying stage so we use a splatter screen/guard (<<-- affiliate link) to prevent hot oil spitting out all over the place.
š½ļø What to serve it with
That's it. Three layers of flavour in a simple recipe that really does take minimal effort.
š² More fantastic Chinese recipes
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Sticky Chinese Pork Belly
Ingredients
Slow Cooked Pork Belly:
- 1 kg (2.2 lbs) rindless pork belly slices - chopped in half (each piece being approx. the length of your index finger)
- 1 litre (4 Ā¼ cups) hot chicken stock
- 1 thumb sized piece of ginger - peeled and minced (or 1 tbsp of ginger puree)
- 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 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:
- chopped spring onions
- chopped red chillies
INSTRUCTIONS
- Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.1 kg (2.2 lbs) rindless pork belly slices, 1 litre (4 Ā¼ cups) hot chicken stock, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
- 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 kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
- Chop the pork into bite sized chunks.
- In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.pinch salt and pepper, 1 thumb-sized piece of ginger, 1 red chilli, 2 tbsp honey, 2 tbsp brown sugar, 3 tbsp dark soy sauce, 1 tsp lemon grass paste, 2 tbsp vegetable oil
- 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 (I recommend a splatter guard).pinch salt and pepper
- 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 and chopped chillies.chopped spring onions, chopped red chillies
Video
ā Notes
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 in October 2018 and then again in July 2022 with new photos, video and some housekeeping.
Some of the links in this post may be 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.
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.
Cristina says
Excellent.
Oscar says
Fantastic recipe ā¤ļø thank you!
Anne says
Loved this and will be cooking againā¦and againā¦..and again!
Dee says
Omg!!! This is the BEST pork Iāve had ever! Hands down the easiest recipe and the flavors are amazing
Lindy says
I just noticed the recipe states 1 litre or 4 x 1/4 cups - I think this actually means 4 x 1 cup as 1 cup equals 250 ml ?
Looks like a lovely recipe though and am going to try it this eve!
Nicky Corbishley says
Hi Lindy, I use cups generally for the US audience, and for that 1 cup = 240ml.
The ingredients say 4 + 1/4 cups (i.e 4 cups plus a quarter cup) which gives 1020ml. It's a tiny bit over the litre, but that bit extra doesn't make a difference to the recipe.
Hope you enjoy š
Amy Chen says
Made this tonight, my husband picked up some pork belly from the Korean market. Iāve been trying to make him Korean dishes his mom used to make and this one he said was spot on! His parents have passed and he misses his moms Korean cooking. Our son even said, this is really good mom! Thank you for the great recipe!
Angela OāConner says
Iāve been on Pinterest for yrs but this is my first ever comment on a recipe ! This recipe is why I now buy full slabs and braise it all at once and freeze! The only way Iāve had pork belly cooked ! I use this recipe with a mix of Asian veggies for meals and Iām obsessed!
Iāve also used a Mongolian heat oil in place of the oil and red pepper and itās stunning as well ! Thank you so much for the recipe itās now a cherished one for sure !!!
Chrissy Forbes says
BRILLIANT !! EVERYONE RAVED ABOUT THIS .
Elizabeth Lampman says
I randomly bought pork belly at Costco having no idea what to do with it. Your recipe is AMAZING. My family enjoyed this so much. It was very simple to make, though it did wreck my kitchen (totally worth it). Thank you I can't wait to explore your other recipes.
chrissy Forbes says
I slowed cook pork belly rind off also Slow cooked Lamb and it was delicious ,
Crunched up pork cracking as a garnish with the chopped up spring opinions
Definitely a winner !
Mary Trevella says
Amazing, very yummy and now a firm family favourite.
Lynne says
Thank you! My whole family absolutely loved this. It was amazing!!
Michael says
I would like to make this recipe using a smaller quantity of pork belly. Thinking maybe of simmering the pork for a little less time. How much fat is rendered off in the first step? Consistency? Thanks.
Terri Swearingen says
For all that is holy, drain off the fat before you pour on the glaze!!
Lysanne says
Made this tonight and it was amazing. My husband is currently in a food coma he enjoyed it sooo much. Splatter guard was excellent tip, as it was pretty lethal!