Sticky Chinese Pork Belly

I love pork belly! It’s one of my favorite foods and when done right it melts in your mouth! This recipe may seem like it takes a while, but trust me it’s worth the effort, plus you can use the broth for a pho which I’ll post soon!

My neighbor who is actually Chinese said this dish is very true and I did a good job with it so that’s a huge win for me! I never know how true some recipes are when I come across them.

Sticky Chinese Pork Belly

(Adapted from Kitchen Sanctuary)

 

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Slow Cooked Pork Belly:
1 kg rindless pork belly slices, chopped in half (each piece being approx. the length of your index finger)
1 litre hot chicken/veg stock
1 thumb sized piece of ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar

Glaze:
2 tbsp vegetable oil
pinch of 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 lemon grass paste

Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

Chop the pork into bite sized chunks.

Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.

Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.

Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.

Remove from the heat and serve with some rice and green veg.