Sticky Chinese Pork Belly
This Sticky Chinese Pork Belly is tender, juicy, and coated in a sweet, glossy glaze. A restaurant quality meal made easily at home; perfect for weeknight dinners or special occasions.
Ingredients
- 2.2 lbs pork belly slices skin removed, cut into index-finger-sized pieces
- 4 ¼ cups chicken stock hot
- 1 tbsp ginger minced
- 3 cloves garlic chopped
- 1 tbsp rice wine
- 1 tbsp white sugar
Glaze:
- 2 tbsp vegetable oil divided
- Salt and pepper to taste
- 1 tbsp ginger minced
- 1 red chili chopped
- 2 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp dark soy sauce
- 1 tsp lemongrass paste
To Serve:
- Chopped green onions
- Extra chopped chilies optional
Instructions
- Add pork belly, stock, ginger, garlic, rice wine, and sugar to a large pot. Bring to a boil.
- Cover and simmer on low heat for 2 hours.
- Remove pork from stock and pat dry. Cut into bite sized pieces.
- In a bowl, mix 1 tbsp oil, salt and pepper, ginger, chili, honey, brown sugar, soy sauce, and lemongrass paste.
- Heat remaining oil in a skillet over medium high heat. Add pork and fry until golden.
- Pour in the glaze and cook for 2–3 minutes, stirring often, until sticky and caramelized.
- Serve topped with chopped scallions and chilies.
Notes
- Make ahead: Cook the pork up to the slow cooking stage and refrigerate for up to 2 days.
- Gluten Free: Use tamari instead of soy sauce and check your stock ingredients.
- Spice it up: Add extra chili or a splash of chili oil.
- Slow Cooker Option: Simmer pork in slow cooker on high for 4–5 hrs or low for 6–7 hrs.