- Add all of the braise ingredients to a large stock pot, including the pork belly. Bring to a boil before turning heat to low, cover, and simmer for 2 hours.
- Drain thoroughly (keep the broth!!)
- Whisk together the glaze ingredients in a wok. Bring to a bubbling boil and add the pork belly. Stir to coat and cook for a minute or two, until the sauce is nice and stuck to the pork.
- Serve with egg fried rice and stir fried veg.
Prep
25 minutes
Total
4 hours
Sticky Chinese pork belly
Slow braised and flash fried in sticky sweet sauce
This Chinese sticky pork belly is sweet, spiced, melt-in-the-mouth and delicious! It’s cooked twice for maximum texture and flavour - first cooked in a beautiful broth, low and slow for two hours to really melt the fat. Then in a sticky, sweet and spicy glaze. Serve up with egg fried rice and stir fried veggies for a fakeaway feast.
Serves
US|Metric
ingredients
For the braise
-
1.5 litre Chicken stock
-
2 tbsps Shaoxing
-
1 tbsp Dark soy sauce
-
6 Whole peeled garlic cloves
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1 Thumb sized piece of ginger, roughly chopped
-
2 Bay leaves
-
1 Cinnamon stick
-
1 tsp Whole Szechuan peppercorns
-
1 tsp Coriander seeds
-
1 Pinch dried lemongrass
-
5 Pork belly slices, diced into 1.5cm pieces
For the glaze
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1 Thumb sized piece of garlic, minced
-
1 Garlic clove, minced
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2 tbsps Chilli paste (e.g. Gochujang)
-
2 tbsps Sriracha
-
3 tbsps Dark soy sauce
-
2 tbsps Honey
-
2 tbsps Brown sugar
-
1 tbsp Sesame oil
-
1 tsp Shaoxing
Sticky Chinese pork belly
Slow braised and flash fried in sticky sweet sauce
This Chinese sticky pork belly is sweet, spiced, melt-in-the-mouth and delicious! It’s cooked twice for maximum texture and flavour - first cooked in a beautiful broth, low and slow for two hours to really melt the fat. Then in a sticky, sweet and spicy glaze. Serve up with egg fried rice and stir fried veggies for a fakeaway feast.
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