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 finishing the recipe. Ideal for those in a rush.

Sticky Pork Belly

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

4.84 from 137 votes

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Course: Main Dish, Side Dish

Cuisine: Chinese, Far East

Keyword: Fry, Pork, 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