Discover the irresistible charm of Sticky Chinese Pork Belly with this easy-to-follow recipe. Perfectly tender pork with a crispy exterior and a sweet, spicy glaze await you. This dish combines a three-step cooking process to create a delicious and impressive meal.

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Servings: 6 small servings
Course: Dinner
Cuisine: Asian, Chinese

Ingredients

For the Slow-Cooked Pork Belly:

1 kg (2.2 lbs) rindless pork belly, sliced into chunks (about the length of your index finger)
1 liter (4 1/4 cups) hot chicken stock
1 thumb-sized piece of ginger, peeled and minced (or 1 tbsp ginger puree)
3 cloves garlic, peeled and roughly chopped
1 tbsp rice wine
1 tbsp caster sugar

For the Glaze:

2 tbsp vegetable oil
Pinch of salt and pepper
1 thumb-sized piece of ginger, peeled and minced
1 red chili, finely chopped
2 tbsp honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemongrass paste

To Serve:

Chopped spring onions
Chopped red chilies

Instructions

Cook the Pork Belly:
- In a heavy-based pan (a cast iron casserole pan works great), combine the pork belly slices, hot chicken stock, minced ginger, garlic, rice wine, and caster sugar.
- Bring the mixture to a boil, then cover with a lid, reduce the heat, and simmer for 2 hours.
- Once cooked, turn off the heat, remove the pork from the pan, and pat dry with kitchen towels. Reserve the liquid for future use (perfect for a Thai or Chinese noodle soup).
- Cut the pork into bite-sized chunks.
Prepare the Glaze:
- In a small bowl, mix together 1 tbsp vegetable oil, a pinch of salt and pepper, minced ginger, chopped chili, honey, brown sugar, dark soy sauce, and lemongrass paste.
- Heat the remaining 1 tbsp of vegetable oil in a frying pan over medium-high heat.
- Add the pork chunks and a pinch of salt and pepper. Fry, turning regularly, until the pork starts to turn golden. Be cautious of splattering oil (a splatter guard is recommended).
Apply the Glaze:
- Pour the prepared glaze over the pork and continue cooking for a few minutes, turning frequently, until the pork becomes dark and sticky.
- Remove from heat and serve, garnished with chopped spring onions and red chilies.

Notes

Make Ahead: Prepare up to the end of step 2. Cool quickly, cover, and refrigerate for up to 2 days, or freeze. Defrost in the refrigerator overnight before slicing and frying. The glaze can also be made ahead and refrigerated for up to 1 day.
Gluten-Free: Substitute soy sauce with tamari and rice wine with sherry (check for gluten-free status). Ensure the stock is gluten-free.
Vegetarian Option: Although not tried with meat substitutes, Asian-style cauliflower wings are a tasty alternative.
Slow Cooker: For the first stage, cook on high for 4-5 hours or low for 6-7 hours. Monitor the liquid level and add more if necessary.