Sticky Chinese Pork Belly
Make this Sticky Glazed Asian Meat at home with simple ingredients! This recipe combines tender, slow-cooked pork with a sweet-spicy glaze, making it an easy, family-friendly meal. Perfect for dinner over rice or noodles!
Servings: 4
Calories: 1430kcal
Ingredients
Slow-Cooked Pork Belly
- 2.2 lbs rindless pork belly cut into bite-sized chunks
- 1 ginger thumb-sized piece
- 5 cloves garlic peeled and roughly chopped
- 1 tablespoon rice wine or mirin
- 2 tablespoon sugar
Optional
- 1 small yellow onion quartered
Glaze
- 2 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch pepper
- 1 thumb-sized piece of ginger peeled and minced
- 1 red chilli finely chopped
- 2 tablespoon honey
- 1 tablespoon brown sugar
- 2 tablespoon dark soy sauce
- 1 teaspoon lemongrass paste or 1 tablespoon fresh finely chopped lemongrass
To Serve
- Rice or noodles
- Chopped spring onions
- Chopped red chillies
- Onion flakes
- Sesame seeds
- Kimchi
Instructions
- Boil the Pork Belly: Start by placing the 1 kg (2.2 lbs) pork belly chunks in a pot with 1 litre (4 ¼ cups) hot chicken stock, along with 1 yellow onion (cut into 4 pieces) if using, 1 thumb-sized piece of ginger (sliced), 5 cloves garlic (peeled and roughly chopped), 2 tablespoon sugar, and 1 tablespoon rice wine or mirin. Bring everything to a gentle boil over medium heat, then reduce the heat to low and cover the pot. Let it simmer for 45 minutes to 1 hour, allowing the pork to become tender and soak up all those great flavourers.
- Drain and Fry: Once the meat is cooked, remove it from the pot and let it drain. Heat 2 tablespoon vegetable oil in a pan over medium-high heat, then add the pork belly pieces. Fry them until the edges turn golden brown and crispy, about 5-7 minutes. This step gives the pork a nice texture before adding the glaze.
- Make the Glaze: In a bowl, mix together all the glaze ingredients—1 thumb-sized piece of ginger (peeled and minced), 1 red chili (finely chopped), 2 tablespoon honey, 1 tablespoon brown sugar, 2 tablespoon dark soy sauce, and 1 teaspoon lemongrass paste—until well combined. Pour the glaze into the pan with the fried pork belly and stir to coat the pieces evenly. Continue to cook for a few more minutes, stirring occasionally, until the glaze thickens slightly and becomes sticky, coating the meat beautifully.
- Serve: Once the meat is fully glazed and sticky, serve it over vermicelli rice or noodles. Top with chopped spring onions, onion flakes, and extra chili for a little kick. For the perfect finish, add some kimchi or your favorite side dishes!
Video
Notes
- Use Fresh Ingredients: Fresh ginger, garlic, and chili give the best taste here.
- Cook Low and Slow: For super tender meat, keep the heat low during the first boil.
- Reduce the Glaze Until Thick: Don’t rush the glaze step! Reducing it until sticky gives the dish its amazing texture.
Nutrition
Calories: 1430kcal | Carbohydrates: 18g | Protein: 25g | Fat: 139g | Saturated Fat: 49g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 63g | Trans Fat: 0.04g | Cholesterol: 180mg | Sodium: 619mg | Potassium: 584mg | Fiber: 1g | Sugar: 14g | Vitamin A: 133IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 2mg
