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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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Course:
Main Dish, Side Dish, Starter
Cuisine:
Asian, Chinese
Keyword:
Alcohol, Herbs, Pork, Spice
Prep Time:
10
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
2
hours
hours
10
minutes
minutes
Servings:
4
people
Calories:
1449
kcal
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Ingredients
Metric
Imperial
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:
1449
kcal
|
Carbohydrates:
21
g
|
Protein:
24
g
|
Fat:
140
g
|
Saturated Fat:
49
g
|
Polyunsaturated Fat:
18
g
|
Monounsaturated Fat:
64
g
|
Cholesterol:
176
mg
|
Sodium:
711
mg
|
Potassium:
537
mg
|
Fiber:
0.2
g
|
Sugar:
20
g