Sticky Chinese Pork Belly

Sticky Chinese Pork Belly is a delightful recipe. I use trimmed pork belly for this recipe as I find the flavour is increased when the fat is reduced. Serve as a main dish, side dish and starter. This recipe is a no fork dish as you have to dig in properly.

Sticky Chinese pork belly grabs attention from the very first bite. It looks rich and glossy, and it delivers bold flavour with ease. The dish feels indulgent, yet it also brings comfort to the table. Many people enjoy it as a centrepiece for a family meal, while others serve it as part of a shared feast.

The magic begins with pork belly itself. This cut has layers of meat and fat, which create a tender and juicy texture when cooked well. Cooks often start by simmering the pork gently. This step softens the meat and allows flavours like ginger and garlic to soak in deeply. As a result, every bite carries warmth and depth.

Next, the process moves to a hotter stage. The pork goes into a pan where it turns golden and slightly crisp. This step adds contrast and builds flavour. Soon after, the sticky glaze comes into play. A blend of sweet and savoury ingredients creates that signature coating. Honey or brown sugar adds sweetness, while soy sauce brings a deep umami taste. Chilli often adds a gentle kick, and aromatics lift the whole dish.

Because of this balance, each bite feels layered and satisfying. You notice sweetness first, followed by savoury richness. Then, a mild heat lingers at the end. These flavours work together rather than compete. That harmony keeps the dish enjoyable from start to finish.

Texture plays an equally important role. The inside stays soft and almost melts in the mouth. Meanwhile, the outside develops a light caramelised finish. This contrast keeps each bite interesting and prevents the richness from feeling overwhelming.

In addition, sticky Chinese pork belly works well in many settings. You can serve it with plain steamed rice and green vegetables for a simple meal. Alternatively, you can add it to a larger spread of dishes for a more social occasion. The bold glaze pairs best with mild sides, as they allow the pork to stand out.

Another reason people love this dish lies in its cooking style. The slow start builds flavour, while the final glaze adds shine and intensity. This combination creates a dish that looks as good as it tastes.

Overall, sticky Chinese pork belly delivers a full and satisfying experience. It combines sweetness, savoury depth, and gentle spice in every bite. Whether you serve it as a main dish or share it among friends, it always leaves a strong impression.

Sticky Chinese Pork Belly

Chinese sticky pork belly has to be one of my favourites. This recipe will have you licking your lips and fingers.

4.95 from 89 votes

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Course: Main Dish, Side Dish, Starter

Cuisine: Asian, Chinese

Keyword: Alcohol, Chillies, Herbs, Pork, Spice, Sticky Chinese Pork Belly, Stock, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4 people

Calories: 1449kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

The Pork Belly

• ▢ 1 kg pork belly rindless strips
• ▢ 1 ltr chicken stock
• ▢ 1 piece ginger peeled / finely chopped
• ▢ 3 cloves garlic peeled / chopped
• ▢ 1 tbsp rice wine
• ▢ 1 tbsp caster sugar
• ▢ salt to taste
• ▢ ground black pepper to taste

The Glaze

• ▢ 2 tbsp vegetable oil
• ▢ 1 pinch salt
• ▢ 1 piece ginger peeled / minced
• ▢ 1 large red chili peppers finely chopped
• ▢ 2 tbsp honey
• ▢ 2 tbsp brown sugar
• ▢ 3 tbsp soy sauce
• ▢ 1 tsp lemon grass

Instructions

• Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
  1 kg pork belly, 1 ltr chicken stock, 1 piece ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
• 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.
• Chop the pork into bite sized chunks.
• Add 1 tbsp. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl.
  2 tbsp vegetable oil, 1 pinch salt, 1 piece ginger, 1 large red chili peppers, 2 tbsp honey, 2 tbsp brown sugar, 3 tbsp soy sauce, 1 tsp lemon grass
• Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
  salt, ground black pepper
• 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.

Nutrition

Calories: 1449kcal | Carbohydrates: 21g | Protein: 24g | Fat: 140g | Saturated Fat: 49g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 64g | Cholesterol: 176mg | Sodium: 711mg | Potassium: 537mg | Fiber: 0.2g | Sugar: 20g