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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
  • 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

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.

  1. 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.
  2. Drain thoroughly (keep the broth!!)
  3. 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.
  4. Serve with egg fried rice and stir fried veg.