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
Scale
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