This is food heaven, crispy fried pork belly with tender melt in the mouth meat, smothered in an unctuous sticky sweet glaze with a hint of chilli to balance out the flavours. This has got to be one of my favourite Chinese dishes and I don’t think there are many better ways to cook and eat pork belly. It can be served on cocktail sticks as party food, the star of it’s own burger, or a more formal dinner served on a bed of pillowy soft jasmine rice with a side of healthy pak choi.
Ingredients needed:
For the Sticky Pork:
500g Pork Belly Strips (rind removed)
1tbsp Vegetable Oil
3Tbs Soy Sauce
2Tbsp Honey
1Tbsp Brown Sugar
Thumb of Ginger, minced
1 Red Chilli, finely sliced (substitute with a few red pepper flakes for less heat)
For the Stock:
1.5Ltr Water
1 Vegetable or Chicken Stock Cube
3-4 Slices of Fresh Ginger
2-3 Garlic Cloves
2-3 Spring Onions, Roughly Chopped
We Are Here by Declan DP
Licensing Agreement: /music-licensing
Free Download / Stream:
Music promoted by Audio Library
Birds by Scandinavianz
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Atlantis by Scandinavianz Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Music promoted by Audio Library
Freedom by Roa
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
source