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
Chinese sticky pork belly has to be one of my favourites. This recipe will have you licking your lips and fingers.
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Add to CollectionServings: 4 people
Calories: 1449kcal
Ingredients
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
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.
- 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.
- 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.
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
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