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Sticky Chinese Pork Belly Recipe

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★★★★★

4.9 from 77 reviews

This Sticky Chinese Pork Belly recipe features slow-cooked, tender pork belly slices simmered in a flavorful broth and finished with a rich, sticky glaze made from dark soy sauce, honey, and brown sugar. The dish balances sweet, savory, and aromatic flavors, enhanced by ginger, garlic, and lemongrass, creating a mouthwatering meal perfect for sharing. It’s served garnished with fresh spring onions and chopped red chillies for an added kick.

Ingredients

Scale

Slow Cooked Pork Belly

  • 1 kg (2.2 lbs) rindless pork belly slices chopped in half (each piece approx. the length of your index finger)
  • 1 litre (4 1/4 cups) hot chicken stock
  • 1 thumb sized piece of ginger, peeled and minced (or 1 tbsp ginger puree)
  • 3 cloves garlic, peeled and roughly chopped
  • 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 lemongrass paste

To Serve

  • Chopped spring onions
  • Chopped red chillies

Instructions

  1. Prepare the Pork Belly: Chop the rindless pork belly slices in half so each piece is about the length of your index finger. This ensures even cooking and tender results.
  2. Slow Cook the Pork Belly: In a slow cooker or a large pot suitable for slow cooking, combine the pork belly with hot chicken stock, minced ginger, chopped garlic, rice wine, and caster sugar. Cover and cook on low heat for approximately 4-6 hours until the pork is tender and infused with flavor.
  3. Prepare the Glaze: While the pork is cooking, mix together the vegetable oil, salt, pepper, minced ginger, finely chopped red chilli, honey, brown sugar, dark soy sauce, and lemongrass paste to create the sticky glaze.
  4. Finish the Pork Belly: Once the pork is tender, remove the pieces from the cooking liquid and pat slightly dry. Heat a pan or skillet over medium heat and add the sticky glaze mixture. Cook until the glaze is bubbling and thickened slightly.
  5. Glaze the Pork: Add the cooked pork belly slices to the pan with the glaze. Toss or spoon the glaze over the pork until each piece is well coated and sticky, about 3-5 minutes, allowing the glaze to caramelize and cling to the pork belly.
  6. Serve: Transfer the sticky glazed pork belly onto a serving plate. Garnish generously with chopped spring onions and chopped red chillies for a fresh, spicy contrast.

Notes

  • For even richer flavor, marinate pork belly in the rice wine and ginger for 1 hour before slow cooking.
  • If you don’t have a slow cooker, a low oven (around 150°C/300°F) can be used with a covered baking dish for 3-4 hours.
  • Adjust the amount of chilli to your heat preference or omit if you want a milder dish.
  • Serve with steamed jasmine rice or stir-fried greens for a complete meal.
  • Leftover pork belly can be refrigerated for up to 3 days and reheated gently to preserve texture.

Keywords: sticky pork belly, slow cooked pork, Chinese pork belly, glazed pork, pork belly recipe

Find it online: https://mjrecipe.com/sticky-chinese-pork-belly-recipe/