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
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

1 Thumb sized piece of garlic, minced
1 Garlic clove, minced
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

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.