Sticky Pork Belly

Name: Sticky Pork Belly
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Asian, Chinese
Ingredients: 1kg Pork Belly (de-rined and sliced into 3/4inch thick slices); 1 litre chicken stock; Thumbed size piece of fresh ginger, minced; 4 cloves garlic; 1 tbsp mirin; 1 1/2 tbsp caster sugar; 2 whole star anise; 1 whole stick cinamon; 1 tbsp rainbow peppercorn, whole; 2 tbsp peanut or vegatable oil; 1 tbsp black peppercorn, freshly ground; thumb size peice fresh ginger, minced; 2 1/2 tbsp brown sugar; 2 tbsp honey; 3 tbsp dark soy sauce; 3 birds eye chilli, minced (adjust for personal heat preference); 1 tsp lemongrass paste; 1 tsp oyster sauce; pinch of salt; Toasted sesame seeds; spring onion, sliced; red chilli, sliced; handful fresh coriander, finely choped

7 steps

Prep:20minCook:3h

A sweet, sticky and spicy pork belly dish. Cooked well, you get melt in the mouth, bite sized chunks packed with flavour. Goes great with rice, noodles or simply by itself!

Updated at: Thu, 17 Aug 2023 05:08:34 GMT

Ingredients

4 servings

Instructions

Step 1

Lay pork belly upside down and gently slice between the rind and meat, towards you, while pulling the meat away from the rind. Once removed, slice into 3/4inch slices. Reserve rind for later to make crackling or use another way (skip this step if buying pre-sliced pork belly)

Pork Belly1kg

Step 2

Place the pork belly, ginger, garlic, rainbow peppercorns, star anise, mirin, sugar and cinnamon into a pot and cover with chicken stock. Bring to a boil, then drop the heat to a gentle simmer. Cover and cook for 2-2.5hrs, stirring occasionally and topping up with water or stock if needed

Pork Belly1kg

chicken stock1 litre

fresh ginger

cloves garlic4

mirin1 Tbsp

caster sugar1 ½ Tbsp

whole star anise2

cinamon1 stick

rainbow peppercorn1 Tbsp

Step 3

While the pork is cooking, take a small mixing bowl and combine the peanut oil, peppercorn, ginger, sugar, honey, soy sauce, chilli, lemongrass, oyster sauce and salt. Set aside for later.

peanut oil2 Tbsp

black peppercorn1 Tbsp

fresh ginger

brown sugar2 ½ Tbsp

honey2 Tbsp

dark soy sauce3 Tbsp

birds eye chilli3

lemongrass paste1 tsp

oyster sauce1 tsp

salt

Step 4

Once the pork has finished cooking, remove it from the pan and pat dry with kitchen towel. Chop the pork into bite sized pieces and set aside. Reserve the cooking liquid as a base for thai or chinese style soups.

Step 5

In a frying pan heat 1tbsp of oil over a medium-high heat. Add the sliced pork and fry until golden and crispy. Make sure to note any fatty edges and focus rendering the fat using tongs.

Step 6

Add the glaze to the pan, making sure to coat all the pork, and cook for a few minutes until dark and sticky, take care not to burn the glaze.

Step 7

Prepare the garnishes by slicing the chilli’s and spring onions diagonally. Remove pan from heat and add the garnish. Serve hot with your choice of side.