This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book ‘It’s all about dinner’
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I’m really excited about this new book because it brings all of the reader’s favourites together with some new recipes in one place, it’s like the Kitchen Sanctuary greatest hits album
Check out my process for pork that’s meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
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
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. 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.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I’ve done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway
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20 Comments
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The taste was very good! But the meat (not the fat) was a bit chewy/hard.. I feld it already when I removed the meat out of the stock. It shrank also pretty much.. It feld a bit hard. what could be my problem?
Could I better boil the whole piece and than after that cut in cubes? Help me π π
Do you think there's any veg that would work well alongside the pork to be coated in the glaze, or best serving them separate?
Everyone should have a Nicki in the kitchen , love the channel π
Tried it, its delicious.
Similar to Filipino Adobo – this looking yummy!
Yum
I would use a large flour tortilla and load it up with other asian food along with the pork belly, and make a burrito π―
Always hits the spot on the go! π
I made this as per your recipe and you are right – absolutely FANTASTIC.
I just love your recipes and the way you present them
I made this it was sublime! Couldnβt get hold of Lemongrass so used lime and used ACV not Rice Wine Vinegar. Making again today with lemongrass this time because husband is going away so I can eat it all myself! π
I made this with pork belly, and pork shoulder mixed. My husband is the pickiest eater you could ever find. Well I made extra sauce with this, and served it with rice. It was absolutely delicious, my favourite dish now too.
Oh my god. I may have to divorce my wife and marry that recipe.
Love the recipes and how you present them. We have prepared numerous dishes from your channel and love them all. Normally I print your free recipes and go from there, (printed this one just now) but figured I would get them all in one package, just ordered your book, canβt wait to get it. I will still watch and hit the like button, as I really get so much more out of βwatchingβ you prepare these meals then just the printout. Thank you for taking the time to present all these wonderful dishes to us all. Be safe, be happy & keep cooking !
Gochujang!
Oh yes! Made this one tonight and served with saffron rice. Marvellous ππππ
probably gonna take just as long to wash the pan afterwards π
it's like pork adobo a filipino stew but with a different add on ingredients
I love this dish but I make it just a little bit different: I leave out the pork belly, hot chicken/veg stock, ginger, garlic cloves, rice wine, and caster sugar, and I add cap'n crunch and milk.
So much missing from this. It seems like you've taken out all the Chinese spices and replaced them with sugars.
When you eat this in China, it will be slightly sweet, but not overpowering or "Sticky" and it will have a distinct (but not overpowering) 5 spice flavor.
Hope Uncle Roger doesn't see this, for your sake!
You have demonstrated extremely that you don't know much about cooking. You never put oil in a cold pan and then heat it up. You always heat the pan and then add the oil. There was something else that was just a strange which I don't remember, but nobody who wants to learn to cook should listen to you.