Posted on by — Leave a comment

Sticky Chinese Pork Belly

Sticky Chinese Pork Belly
Print

Sticky Chinese Pork Belly

Recipe by Jaye WildeCourse: MainCuisine: ChineseDifficulty: hard

Ingredients

  • Slow Cooked Pork Belly

  • 2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)

  • 4 1/4 cups (1 Litre) hot chicken/veg stock

  • 1 thumb sized piece of ginger peeled and finely chopped

  • 3 cloves garlic peeled and chopped in half

  • 1 tbsp. rice wine (I just use whatever I have on hand)

  • 1 tbsp. caster sugar

  • Glaze

  • 2 tbsp vegetable oil

  • pinch of salt and pepper

  • 1 thumb-sized piece of ginger peeled and minced

  • 1 red chilli finely chopped (or tsp crushed red pepper)

  • 2 tbsp Honey

  • 2 tbsp brown sugar

  • 3 Tbsp Dark Soy Sauce

Directions

  • Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this<--affiliate link. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
  • Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
  • Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining  glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.      
  • Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some rice and green veg.

Recipe Video

Notes

  • picture has this combined with Creamy Parmesan Prosciutto Pasta
  • Can I make it ahead?
  • Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
  • You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
  • Can I use my slow cooker?
  • Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
Leave a Reply