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PREP 30 minutes
TOTAL 2 hours 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 8 Pork Belly Strips (no less than 2cm thick ideally)
  • 500 ml Chicken Stock
  • 3 Cloves Garlic (Peeled)
  • 1 tbsp Ginger (Rough Chopped)
  • 50 ml Olive Oil
  • 50 ml Vegetable Oil
  • 4 tbsps Soy Sauce
  • 1 Chilli (Deseeded and Very Finely Chopped)
  • 2 tbsps Brown Sugar
  • 2 tbsps Honey
  • Salt & Pepper to taste
Sticky Crispy Pork Belly

Sticky Crispy Pork Belly

If something is sticky, crispy and melts in the mouth, it has to be good right?

Step 1...

  • Take a large deep frying pan and place your pork belly into the pan. Add the garlic cloves and scatter the ginger evenly into the pan
  • Heat up the Chicken stock so its close to boiling, pour over the pork ensuring it is completely covered and place the pan on a medium low heat
  • Cook for 2 hours at a low simmer turning the pork belly over at the half way point. Keep checking on the pan to ensure the level of stock doesn't drop too low, if it does, top up with boiling water.

Step 2...

  • Remove the pork from the stock mix
  • Allow the pork to cool slightly Slice up the pork no less than 1 inch thick
  • Add a dash of olive oil to a pan and heat on a medium high temperature
  • Add the pork to the pan and season well with salt and pepper. The pork fat will spit so be careful. Cook for around 6-8 minutes. Turn the pork to make sure each piece is evenly cooked and crisped all over. Try not to over crowd the pan or that will make it harder to evenly cook. When done, keep the pan as this will be used for step 3

Step 3...

  • Mix the vegetable oil, chilli, soy, sugar and honey all together
  • In the same pan you crisped up the pork in, place on a medium high heat
  • Add the pork back into the pan and immediately add the mix over the pork, then reduce the heat to a medium heat
  • Reduce the mix down to a nice sticky consistency. Keep turning the pork pieces regularly in order to cover the pork evenly in the sticky marinade
  • Keep an eye on the pan as you do not want the sugar to burn and ruin the dish
  • Once the marinade has reduced to a syrupy consistency serve immediately
  • Serve this up with some rice, charred spring onion and broccoli

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

Sticky Crispy Pork Belly

Sticky Crispy Pork Belly

If something is sticky, crispy and melts in the mouth, it has to be good right?

PREP 30 minutes
TOTAL 2 hours 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 8 Pork Belly Strips (no less than 2cm thick ideally)
  • 500 ml Chicken Stock
  • 3 Cloves Garlic (Peeled)
  • 1 tbsp Ginger (Rough Chopped)
  • 50 ml Olive Oil
  • 50 ml Vegetable Oil
  • 4 tbsps Soy Sauce
  • 1 Chilli (Deseeded and Very Finely Chopped)
  • 2 tbsps Brown Sugar
  • 2 tbsps Honey
  • Salt & Pepper to taste

Step 1...

  • Take a large deep frying pan and place your pork belly into the pan. Add the garlic cloves and scatter the ginger evenly into the pan
  • Heat up the Chicken stock so its close to boiling, pour over the pork ensuring it is completely covered and place the pan on a medium low heat
  • Cook for 2 hours at a low simmer turning the pork belly over at the half way point. Keep checking on the pan to ensure the level of stock doesn't drop too low, if it does, top up with boiling water.

Step 2...

  • Remove the pork from the stock mix
  • Allow the pork to cool slightly Slice up the pork no less than 1 inch thick
  • Add a dash of olive oil to a pan and heat on a medium high temperature
  • Add the pork to the pan and season well with salt and pepper. The pork fat will spit so be careful. Cook for around 6-8 minutes. Turn the pork to make sure each piece is evenly cooked and crisped all over. Try not to over crowd the pan or that will make it harder to evenly cook. When done, keep the pan as this will be used for step 3

Step 3...

  • Mix the vegetable oil, chilli, soy, sugar and honey all together
  • In the same pan you crisped up the pork in, place on a medium high heat
  • Add the pork back into the pan and immediately add the mix over the pork, then reduce the heat to a medium heat
  • Reduce the mix down to a nice sticky consistency. Keep turning the pork pieces regularly in order to cover the pork evenly in the sticky marinade
  • Keep an eye on the pan as you do not want the sugar to burn and ruin the dish
  • Once the marinade has reduced to a syrupy consistency serve immediately
  • Serve this up with some rice, charred spring onion and broccoli

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

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