Sticky Chinese Pork Belly Recipe
I’m so excited to share this Sticky Chinese Pork Belly Recipe with you because it’s truly one of those dishes that feels like a warm hug on a plate. The way the pork belly slowly cooks until it’s meltingly tender, then gets glazed with that sticky, sweet, spicy sauce—honestly, it’s irresistible. Whenever I make this, friends always ask for seconds, and it’s perfect for cozy dinners or when you want to impress with minimal fuss.
One of the best parts about this Sticky Chinese Pork Belly Recipe is how the ingredients come together to create those rich, deep flavors without overwhelming you. Plus, the slow cooking means you mostly let the pot do the work while you relax or prep other dishes. Trust me, once you try this, it’ll become one of your go-to recipes whenever you’re craving something indulgent and totally satisfying.
Ingredients You’ll Need
Each ingredient here plays a crucial role in building the flavors and textures that make this Sticky Chinese Pork Belly Recipe so special. When shopping, try to get fresh ginger and good quality dark soy sauce—the difference really shows in the final dish.
- Pork belly slices: I like rindless as it’s easier to eat and crisps up nicely during the glaze.
- Chicken stock: Using hot stock helps start the slow cooking process off nicely, infusing flavor.
- Ginger: Fresh minced ginger brings a lovely warmth and a bit of zip.
- Garlic: Adds that essential aromatic punch.
- Rice wine: Balances the richness with a subtle acidity.
- Caster sugar: Provides a gentle sweetness to complement the soy sauce.
- Vegetable oil: Vital for that luscious glaze without being heavy.
- Red chilli: I always opt for fresh for a bright heat that cuts through the pork.
- Honey: The sticky magic in the glaze that caramelizes beautifully.
- Brown sugar: Deepens the sweetness and helps thicken the sauce.
- Dark soy sauce: The salty backbone with rich color and umami.
- Lemongrass paste: Just a touch to add brightness and an exotic twist.
- Spring onions and red chillies to serve: Freshness and crunch that elevate every bite.
Variations
I always encourage you to make this recipe your own—sometimes I swap out ingredients or adjust the heat depending on my mood or what’s in the pantry. It’s flexible and forgiving, so have fun experimenting!
- Spice level: I’ve turned this into a fiery version by adding extra fresh chillies and a splash of chili oil—perfect if you like it spicy.
- Sweetness: If you’re watching sugar, try using a sugar substitute or cut back on brown sugar—I find the honey still keeps it nicely sticky.
- Cooking style: I’ve slow-cooked this in a slow cooker as well, which is great for hands-off days.
- Herbs: Adding fresh coriander at the end is a personal favorite to brighten up the dish.
How to Make Sticky Chinese Pork Belly Recipe
Step 1: Slow Cook the Pork to Tender Perfection
Start by placing the chopped pork belly slices into a pot or slow cooker. Pour over the hot chicken stock, then add the minced ginger, garlic, rice wine, and caster sugar. This gentle simmer is where the magic happens—allow the pork belly to slowly cook on low heat for around 2 to 3 hours until it’s falling apart tender. Keep an eye so it doesn’t boil too hard; you want a gentle poach that softens the meat perfectly without drying it out.
Step 2: Prepare the Sticky Glaze
While the pork cooks, mix together the glaze ingredients: vegetable oil, ginger, red chilli, honey, brown sugar, dark soy sauce, and lemongrass paste. This combo gives you that delicious balance of spicy, sweet, and savory that clings to the pork belly beautifully. Keep it aside until your pork is tender and ready for the final step.
Step 3: Glaze and Caramelize the Pork Belly
Once the pork is tender, drain it well and transfer it to a hot pan. Pour your sticky glaze over and cook on medium heat, turning occasionally. This step is where the sauce caramelizes, creating that characteristic sticky coating we’re after. It usually takes about 10 minutes—watch for a rich, glossy finish and try not to burn the sugars. The result? Pork belly that’s crispy on the edges but perfectly tender inside, all wrapped in a shiny, lip-smacking glaze.
How to Serve Sticky Chinese Pork Belly Recipe
Garnishes
I love topping this pork belly with freshly chopped spring onions and extra sliced red chillies for a punch of color and contrasting freshness. The pungency of spring onions complements the rich pork so well, and a bit of chilli adds brightness and heat that wakes up your palate.
Side Dishes
My favorite sides here are steamed jasmine rice to soak up all that sticky sauce and a simple bok choy sautéed with garlic for a crunchy, fresh balance. Sometimes I also add pickled cucumbers or an Asian slaw for a crisp, refreshing contrast that keeps the meal from feeling too heavy.
Creative Ways to Present
For special occasions, I’ve served this Sticky Chinese Pork Belly Recipe on a big platter with scattered toasted sesame seeds, fresh coriander, and edible flowers to make the dish really pop. Another fun idea is to slice the pork thinly and serve it with bao buns and hoisin sauce for a little hands-on dining experience that guests adore.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. Since the pork is already cooked tender, it reheats beautifully without drying out. Just keep the glaze separate if you want to avoid it getting too sticky overnight.
Freezing
This Sticky Chinese Pork Belly Recipe freezes well too—just portion it out and freeze in a good-quality container. When thawed, it tastes nearly as good as fresh, making it a total lifesaver for busy weeks. I always defrost overnight in the fridge for best results.
Reheating
To reheat, I gently warm the pork belly in a pan over low heat with a splash of water or extra soy sauce to loosen the glaze. This keeps it juicy, and you can crisp up the edges again if you want that fresh-cooked texture. Microwave works in a pinch, but watch out for drying out.
FAQs
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Can I make this Sticky Chinese Pork Belly Recipe in a slow cooker?
Absolutely! Using a slow cooker is a great option. Just set it on low for about 6 to 8 hours or until the pork is tender. Add the glaze step at the end by transferring the pork to a hot pan to caramelize the sauce.
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What’s the best way to get a crispy finish on the pork belly?
After slow cooking, draining the pork well is key. Then, cook it in a hot pan with the glaze so the sugars caramelize and you get those crispy edges. Avoid overcrowding the pan for the best crisp.
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Can I adjust the sweetness and spice in the Sticky Chinese Pork Belly Recipe?
Definitely! The glaze is super adaptable. If you like it sweeter, add more honey or brown sugar. For more heat, increase the amount of chilli or add chili oil. Taste as you go to find your perfect balance.
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Is pork belly the best cut to use for this recipe?
Pork belly is ideal because of its fat content and tenderness after slow cooking. It becomes beautifully tender and the fat renders down, creating that luscious mouthfeel that’s essential for this sticky glaze to cling to.
Final Thoughts
This Sticky Chinese Pork Belly Recipe holds a special place in my kitchen because it’s both comforting and impressive without being complicated. It’s one of those dishes I make when I want to show care with food but don’t want to be chained to the stove. I really hope you give it a try because the flavors are incredible, and once you taste that sticky, sticky glaze with tender pork, you’ll understand why I keep coming back to it. Happy cooking, and don’t forget to share it with friends—you might just become their favorite cook too!
Print
Sticky Chinese Pork Belly Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Description
This Sticky Chinese Pork Belly recipe features succulent slow-cooked pork belly slices simmered to tender perfection in a flavorful broth, then finished with a sweet and savory glaze that caramelizes beautifully. The dish is garnished with fresh spring onions and red chillies, offering a delightful balance of textures and classic Chinese flavors.
Ingredients
Slow Cooked Pork Belly:
- 1 kg (2.2 lbs) rindless pork belly slices, chopped in half (each piece approximately the length of your index finger)
- 1 litre (4 1/4 cups) hot chicken stock
- 1 thumb-sized piece of ginger, peeled and minced (or 1 tbsp ginger puree)
- 3 cloves garlic, peeled and roughly chopped
- 1 tbsp rice wine
- 1 tbsp caster sugar
Glaze:
- 2 tbsp vegetable oil
- Pinch salt and pepper
- 1 thumb-sized piece of ginger, peeled and minced
- 1 red chilli, finely chopped
- 2 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp dark soy sauce
- 1 tsp lemongrass paste
To Serve:
- Chopped spring onions
- Chopped red chillies
Instructions
- Prepare Pork Belly: Chop the pork belly slices in half so each piece is about the length of your index finger. This ensures even cooking and tender bites.
- Combine Ingredients: In a slow cooker or large pot, add the pork belly pieces along with hot chicken stock, minced ginger, roughly chopped garlic, rice wine, and caster sugar. Stir to combine the flavors thoroughly.
- Slow Cook Pork Belly: Cover and cook on low heat for 6–8 hours, or until the pork belly is tender and easily pulls apart. This slow cooking process infuses the meat with flavor and renders the fat for succulent texture.
- Prepare Glaze: In a small pan, heat vegetable oil over medium heat. Add minced ginger and finely chopped red chilli, sautéing until fragrant, about 1–2 minutes.
- Add Sweeteners and Sauces: Stir in honey, brown sugar, dark soy sauce, and lemongrass paste to the pan. Cook the mixture gently until the sugar dissolves and the glaze thickens slightly, creating a sticky sauce.
- Glaze the Pork Belly: Remove the cooked pork belly from the slow cooker and place it on a baking tray or skillet. Pour the glaze over the pork belly evenly, coating all pieces well.
- Caramelize the Glaze: Increase the heat under the skillet or place the pork under a broiler/grill for 3–5 minutes to caramelize the glaze and achieve the signature sticky texture. Watch carefully to prevent burning.
- Season and Garnish: Sprinkle a pinch of salt and pepper over the glazed pork belly to balance the sweetness. Garnish with chopped spring onions and chopped red chillies for fresh heat and color.
- Serve: Serve the sticky Chinese pork belly hot as a main dish with steamed rice or your choice of sides.
Notes
- For extra crispiness, you can briefly pan-fry the pork belly after slow cooking before glazing.
- If you don’t have lemongrass paste, finely minced fresh lemongrass or a small amount of lemongrass powder can be substituted.
- Adjust the level of chilli in the glaze and garnish to suit your spice preference.
- Leftover pork belly keeps well in the fridge for up to 3 days and reheats nicely in a pan or oven.
- This recipe works well in a slow cooker but can be adapted to stovetop simmering with a longer cooking time.
Keywords: sticky pork belly, slow cooked pork belly, Chinese pork belly recipe, sweet soy pork, Chinese main course
