Sticky Pork Belly

Sticky Pork Belly is one of my personal favourite recipes. This easy Chinese dish is both a side and main dish. The pork is full of flavour, very sticky and has a Marinade that brings everything together. Combine this with boiled rice and a full meal is ready quickly with little stress. I have slow cooked and drained the pork in advance and kept in the fridge for 2 days before cooking. Ideal for those in a rush.

Sticky pork belly, slow-cooked to perfection and coated with a luscious glaze, is a dish that tantalizes the senses. It’s rich flavours and melt-in-your-mouth texture. This culinary masterpiece combines the savoury succulence of pork belly with a vibrant, sticky glaze made from honey, brown sugar, red chilies, ginger, dark soy sauce, and lemongrass paste. The result is a harmonious blend of sweetness, spice, and umami that leaves a lasting impression.

The process of preparing sticky pork belly begins with the choice of the meat. Pork belly, known for its layers of fat and meat, becomes incredibly tender when cooked slowly. The slow cooker is the perfect tool for this dish, as it allows the pork to simmer gently over several hours, breaking down the fat and infusing the meat with deep, rich flavours.

The magic of this dish lies in its glaze. Honey and brown sugar create a caramelized sweetness that pairs beautifully with the savoury elements of the pork. Red chilies add a hint of heat, cutting through the richness and providing a balanced spiciness. Fresh ginger offers a warm, aromatic note, enhancing the overall flavour profile with its subtle bite. Dark soy sauce brings a depth of umami, contributing to the dish’s complex character. Lemongrass paste, with its bright and citrusy essence, lifts the glaze, adding a refreshing layer of flavour that complements the hearty pork belly.

As the pork belly cooks in the slow cooker, it absorbs the flavours of the glaze, transforming into a tender, sticky delight. The long, slow cooking process ensures that the meat becomes incredibly soft and juicy, while the glaze thickens and clings to the pork, creating a glossy, irresistible coating.

When served, sticky pork belly is a visual and gastronomic treat. The dark, glossy exterior hints at the robust flavours within, and each bite offers a perfect balance of sweet, spicy, and savoury notes. This dish is perfect for gatherings, offering a luxurious yet comforting experience that is sure to impress.

Sticky pork belly, with its combination of slow-cooked tenderness and flavourful glaze, epitomizes the art of balancing flavours and textures. It is a dish that brings together the best of culinary traditions, providing a delightful experience that lingers in the memory long after the meal is over.

Sticky Pork Belly

Everybody loves this dish. It's very easy and very tasty.

4.85 from 144 votes

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Course: Main Dish, Marinade, Side Dish

Cuisine: Chinese, Far East

Keyword: Fry, Marinade, Pork, Slow Cooker, Sticky Pork Belly, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Slow Cook: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Servings: 4 People

Calories: 1386kcal

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Ingredients

 

MetricImperial

Slow Cooker Ingredients

• 1 kg pork belly slices
• 1 litre chicken stock hot
• 1 piece ginger thumb size/peel/slice finely
• 3 cloves garlic peel/slice
• 1 tbsp. rice wine
• 1 tbsp. caster sugar

Sticky Glaze

• 1 piece ginger peel/grate/mince
• 1 large red chilli finely chopped
• 2 tbsp honey
• 2 tbsp brown sugar
• 3 tbsp dark soy sauce
• 1 tsp lemon grass paste
• 2 tbsp vegetable oil
• salt
• pepper

Instructions

• In a large pot add the Pork Belly Slices, garlic, ginger, chicken stock, rice wine and sugar.
  1 kg pork belly, 1 litre chicken stock, 1 piece ginger, 3 cloves garlic, 1 tbsp. rice wine, 1 tbsp. caster sugar
• Place over a medium high heat and bring to the boil.
• Put the lid on and reduce the heat and simmer for about 2 hours. The pork should be tender.
• When cooked, remove from the heat and transfer the pork to a chopping board.
• Cut the pork into convenient size. I like thin slices and bite size chunks.
• Place a frying pan on a high heat and add the oil.
  2 tbsp vegetable oil
• Add the sticky glaze ingredients into a bowl and stir well to combine.
  1 piece ginger, 1 large red chilli, 2 tbsp honey, 2 tbsp brown sugar, 3 tbsp dark soy sauce, 1 tsp lemon grass paste, salt, pepper
• When the oil in the frying pan is hot, add the pork with a pinch of salt and pepper and fry until the pork turns golden.
• Carefully pour the sticky glaze sauce over all of the pork and continue to cook until the pork is golden and sticky. The skin of the pork belly will become crispy.
• Serve with boiled rice and pour the sauce over the dish. Don’t want to waste it.

Nutrition

Calories: 1386kcal | Carbohydrates: 22g | Protein: 24g | Fat: 133g | Saturated Fat: 48g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 62g | Cholesterol: 180mg | Sodium: 484mg | Potassium: 559mg | Fiber: 1g | Sugar: 19g | Vitamin A: 132IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 2mg