Sticky Chinese Pork Belly– Simple, Family-Friendly
Make this sticky Chinese pork belly with just a few simple ingredients! Slow-cooked for tenderness and then caramelized in a sweet and spicy glaze, this dish is family-friendly, easy to make, and full of taste. Perfect over rice or noodles for a quick dinner.
If you’re loving this sticky Chinese pork belly recipe, you’ll definitely want to try some of our other quick and satisfying recipes. For a simple appetizer that’s full of flavour, check out our Easy Turkey Wontons—they’re perfect for any gathering. If you’re in the mood for sushi-inspired bites, these Baked Salmon Sushi Cups bring that popular TikTok trend straight to your table. Need a speedy dinner? Our 15-Minute Udon Noodles is a go-to for busy weeknights. Or, spice things up with Japanese Spicy Tuna Onigiri, an easy snack with a kick.
For those wanting to explore more Korean-style dishes, learn How to Make Korean Keema or a BBQ Beef Bowl for a unique twist on a classic. Our Turkey Mince Noodles is another quick, tasty option with a lean protein base. And if you’re into homemade bread, the Soft Buns Recipe Using the Tangzhong Method will help you master pillowy, bakery-style buns.
Sticky Chinese Pork Belly
This sticky Asian pork belly recipe brings all the good stuff—soft, juicy pork with a sticky, sweet glaze that’s super easy to make! It’s perfect for families because the flavors (oops, I mean the deliciousness!) appeal to all ages. Plus, the glaze is a simple mix of pantry ingredients, so it’s easy to whip up. You’ll only need a few steps: slow-cook the pork belly, then glaze it to golden perfection. You get restaurant-style results at home without any fuss!
Why You’ll Love This Recipe
- Easy to Make: Only a handful of steps, and each one is simple.
- Family-Friendly: Kids and adults alike will love this sweet, sticky, and slightly spicy dish!
- Flexible with Ingredients: The glaze is forgiving, so you can make substitutions to suit your pantry.
- Perfect Over Rice or Noodles: Serve it with plain rice or noodles, and you’re set for an easy meal.
Ingredients in my Sticky Chinese Pork Belly
For cooking the pork belly
- Pork Belly: Choose a rindless pork belly for easier cooking, but if you enjoy the skin, feel free to buy pork belly with the skin on! Just keep in mind it’ll be a bit chewier when boiled. Cut the pork into bite-sized chunks so it cooks evenly and absorbs all the tasty broth.
- Ginger (thumb-sized piece): I’ve added it in chunks, but you can also slice it thinly or grate it. Fresh ginger brings warmth and a slight spicy note that works well with the pork.
- Garlic Powder: Or 5 cloves of fresh garlic, adds a savory, aromatic kick that deepens the overall taste.
- Rice Wine or Mirin: Adds a hint of sweetness and tang, balancing the richness of the pork while enhancing the broth.
- Sugar: A small amount of sugar in the cooking liquid can help tenderize the meat. It aids in breaking down proteins, especially during slow cooking, which leads to a more tender and juicy result.
For the Glaze
- Vegetable Oil: Used for frying the pork belly pieces, giving them a slight crispness that holds up well to the glaze.
- Salt and Pepper (pinch): Simple seasoning to taste, ensuring the glaze isn’t overly sweet.
- Ginger (thumb-sized piece, minced): Adds a fresh, spicy bite to the glaze, complementing the sticky sweetness.
- Red Chili (finely chopped): A little heat and color that balances the sweetness of the glaze.
- Honey: Key to the sticky texture; honey thickens as it cooks and helps the glaze cling to the pork.
- Brown Sugar: Adds a deeper sweetness that caramelizes for extra richness in the glaze.
- Dark Soy Sauce: Adds depth and saltiness to balance the sweetness, while also giving a rich, dark color.
- Lemongrass: I used thinly sliced fresh lemongrass, but you can easily substitute with lemongrass paste. It gives it a hint of citrus that brightens the glaze, adding a light, fragrant touch.
How to make Sticky Chinese Pork Belly
Get ready to make a mouthwatering Sticky Asian Pork Belly! This step-by-step guide, complete with process shots, will show you how to cook tender, slow-braised pork belly and coat it in a sweet, sticky glaze. It’s the perfect dish for a quick, family-friendly meal or a tasty weeknight treat!
Get the Pork Belly Cooking!
- Toss the pork belly, stock, onion, ginger, garlic, and rice wine into a pot. Bring it to a boil, then turn the heat down, cover, and let it simmer. The pork will get nice and tender, soaking up all those yummy flavors—trust me, it’s worth the wait!
Fry the Pork Belly
- Once the pork is cooked, take it out of the pot and let it drain. Heat up some vegetable oil in a pan, then fry the pork belly pieces until the edges are golden and crispy. This gives the pork that perfect texture before we glaze it!
Make the Glaze
- In a bowl, mix together ginger, chili, honey, brown sugar, soy sauce, and lemongrass paste. Stir it all together until it’s nice and smooth, then it’s ready to coat your crispy pork!
Coat the Pork with Glaze
- Pour the glaze into the pan with the fried pork belly and stir to coat each piece evenly. Keep cooking for a few more minutes, stirring occasionally, until the glaze thickens and becomes beautifully sticky.
Serve: Once the pork belly is all glazed up, serve it over rice or noodles. Top with chopped spring onions, onion flakes, and extra chili for a kick. Add some kimchi or your favorite sides for the perfect meal! Enjoy your sticky, delicious pork belly!
Substitutions
- Pork Belly: You could use boneless pork shoulder, though it may not be as fatty or tender as pork belly.
- Mirin: If you don’t have mirin, rice wine, apple cider vinegar or white wine vinegar can work in a pinch.
- Honey: Maple syrup or a bit of molasses can be swapped for honey in the glaze.
Variations
- Extra Spicy: Add more red chili or a dash of sriracha for more heat.
- Garlic Lovers: Double the garlic for a stronger kick.
- Herby Twist: Toss in fresh cilantro or basil at the end for a fresh taste.
Storage
Store any leftovers in an airtight container in the fridge. The pork belly keeps well for up to 3 days. Reheat in a pan or microwave until warmed through, adding a splash of water to loosen the glaze if needed.
FAQs for Sticky Chinese Pork Belly Recipe
Can I make this with another meat?
Yes! Boneless chicken thighs work well with this recipe, but you might want to reduce the cooking time a bit.
What can I use instead of lemongrass paste?
Fresh lemon zest or a little lime juice can work if you don’t have lemongrass paste.
How do I get the glaze to stick to the pork?
Make sure the glaze thickens slightly in the pan before adding the pork back in. This helps the sauce cling to the pieces for that perfect sticky coating.
More Asian-inspired recipes you might want to try
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Made this last week, and again last night! It was SO good, everyone gobbled it up. I think next time I’ll double it and freeze half for an even easier weeknight situation. Great recipe!
This is fantastic! I made it last night for dinner, and it’s just as good if not better than anything I’ve gotten at a restaurant.
This pork belly turned out perfectly! And it was really easy to make! Thanks!
Love the flavor of this pork, my family loved it as well! Great recipe!
This sticky Chinese pork belly recipe is a keeper! The slow cooking made the pork incredibly tender, and the glaze was both sweet and spicy—just the way I love it. I served it with noodles for a quick and satisfying meal.
This pork belly recipe was so delicious! The recipe was easy to follow and prep time was minimal. Will absolutely be making again!
I busted out my crockpot for this and was very happy that I did. Tender as can be and so yummy.
Oh my days this was off the hook!! I’m making it again this weekend!
Katie xoxo