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Serves
US | Metric
Ingredients
For the Pork
  • 1 kg Pork Belly
  • 1 litre Chicken Stock
  • Thumb piece of Ginger, grated
  • 4 Garlic cloves, skin on and crushed slightly
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Caster Sugar
For the Glaze
  • 2 tbsps Olive Oil
  • Thumb piece of Ginger, grated
  • Pinch of Salt
  • 1 Red Chilli, finely sliced
  • 1 Garlic Clove, crushed
  • 2 tbsps Honey
  • 3 tbsps Dark Soy Sauce
  • 1 tsp Lemongrass paste
  • 1 tsp Gochujang Paste
  • Handful of Sesame seeds, for garnish
  • Handful of Coriander, chopped for garnish
Crispy Sticky Pork Crispy Sticky Pork

Crispy Sticky Pork

Sticky, crispy pork...err yes please! Takes a little time but the result is totally worth it! Another lovely fakeaway dish, perfect for a weekend treat!

Prep 10 minutes
Total 2 hours 30 minutes
  1. Add all of the pork belly and ingredients listed to a large saucepan, making sure the belly is totally submerged in the stock (if not add more water) bring to the boil then pop a lid on and turn the heat down to low, let gently simmer for 1 hour 30mins or until tender - you will be able to easily push a knife through the meat when cooked
  2. Drain the pork and set aside to allow to cool, pat with some kitchen paper to make sure the pieces are totally dry then chop the pork into bite size chunks.
  3. Add a splash of oil to a separate large frying pan and set on a medium heat, once smoking carefully add in the pork chunks and fry until browned and golden on all sides (be careful, this may spit!) turn the heat down slightly whilst you make the glaze.
  4. In a bowl, except for the coriander and sesame seeds, combine all of the ingredients for the glaze making sure everything is mixed well and pour all over the pork. Continue to cook for 5mins until the pork starts to look dark and the sauce becomes lovely and sticky.
  5. Remove from the heat and scatter with the coriander and sesame seeds, serve immediately with jasmine rice, kimchee or veggies!
Crispy Sticky Pork Crispy Sticky Pork

Crispy Sticky Pork

Sticky, crispy pork...err yes please! Takes a little time but the result is totally worth it! Another lovely fakeaway dish, perfect for a weekend treat!

favorite
print
like
Prep 10 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
For the Pork
  • 1 kg Pork Belly
  • 1 litre Chicken Stock
  • Thumb piece of Ginger, grated
  • 4 Garlic cloves, skin on and crushed slightly
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Caster Sugar
For the Glaze
  • 2 tbsps Olive Oil
  • Thumb piece of Ginger, grated
  • Pinch of Salt
  • 1 Red Chilli, finely sliced
  • 1 Garlic Clove, crushed
  • 2 tbsps Honey
  • 3 tbsps Dark Soy Sauce
  • 1 tsp Lemongrass paste
  • 1 tsp Gochujang Paste
  • Handful of Sesame seeds, for garnish
  • Handful of Coriander, chopped for garnish

  1. Add all of the pork belly and ingredients listed to a large saucepan, making sure the belly is totally submerged in the stock (if not add more water) bring to the boil then pop a lid on and turn the heat down to low, let gently simmer for 1 hour 30mins or until tender - you will be able to easily push a knife through the meat when cooked
  2. Drain the pork and set aside to allow to cool, pat with some kitchen paper to make sure the pieces are totally dry then chop the pork into bite size chunks.
  3. Add a splash of oil to a separate large frying pan and set on a medium heat, once smoking carefully add in the pork chunks and fry until browned and golden on all sides (be careful, this may spit!) turn the heat down slightly whilst you make the glaze.
  4. In a bowl, except for the coriander and sesame seeds, combine all of the ingredients for the glaze making sure everything is mixed well and pour all over the pork. Continue to cook for 5mins until the pork starts to look dark and the sauce becomes lovely and sticky.
  5. Remove from the heat and scatter with the coriander and sesame seeds, serve immediately with jasmine rice, kimchee or veggies!