Sticky Chinese Pork Belly
Directions
- 1Add the pork belly slices to a large pan, pour over the hot chicken stock, and add minced ginger, chopped garlic cloves, rice wine, and sugar.
- 2Stir all ingredients together and bring to a boil.
- 3Place a lid on the pan, turn down the heat, and simmer for two hours.
- 4After two hours, turn off the heat and remove the pork from the liquid.
- 5Pat the pork belly dry using paper towels.
- 6In a small bowl, combine oil, a pinch of salt and pepper, minced ginger, finely chopped red chili, honey, light brown sugar, dark soy sauce, and lemongrass paste.
- 7Mix the glaze ingredients well and set aside.
- 8Slice the pork into bite-sized pieces.
- 9Add one tablespoon of oil to a frying pan and heat over medium to high heat.
- 10Add the sliced pork belly to the frying pan.
- 11Sprinkle the pork with a pinch of salt and pepper.
- 12Fry the pork for a few minutes, turning regularly, until it starts to turn golden, being careful of splattering.
- 13Pour the prepared glaze over the pork.
- 14Continue to cook for a few more minutes until the pork looks sticky and dark, and the glaze coats it completely.
- 15Serve the sticky Chinese pork belly as an appetizer or as a main course with egg fried rice.
Ingredients
- 1 kg rindless pork belly slices chopped in half (each piece being approximately the length of your index finger)
- 1 liter hot chicken/veg stock
- 1 thumb sized piece ginger peeled and finely chopped
- 1 tablespoon minced ginger
- 3 cloves garlic cloves peeled and chopped in half
- 1 tablespoon rice wine
- 1 tablespoon caster sugar
- 2 tablespoons vegetable oil
- 1 pinch salt
- 1 pinch pepper
- 1 red chili red chili finely chopped
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 3 tablespoons dark soy sauce
- 1 teaspoon lemongrass paste
Equipment
cast iron panlidpaper towelssmall bowlfrying pan
Tips
- You can make this recipe ahead by cooking and draining the pork, then cooling, covering, and refrigerating (for up to two days) or freezing it. Defrost overnight before slicing and frying.
- The sauce can also be made ahead, covered, and refrigerated for up to a day.
- For a gluten-free version, replace soy sauce with tamari, rice wine with gluten-free sherry (check label), and use gluten-free stock.
- You can do the slow cooking stage in a slow cooker: 4-5 hours on high or 6-7 hours on low. Monitor liquid levels and top up if needed.
- You can save the leftover stock to make a great ramen or soup.