Sticky Chinese Pork Belly MORE VIDEO!

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I wonder how many recipes I have posted with adhesive in the title…

Sticky Chicken Stir Fry, Gingerbread Cake with Stick Whiskey Frosting, Sticky Asian Sea Bass, This Sticky Pork Belly and AT LEAST nine others (I just counted quickly). I am all about the sticky. Just call me Nicky Sticky.

Not really. That sounds weird.

Sometimes I like to fool myself and call it caramelized, like this like caramelized beef brisket ‘. But at the end of the day, I mean coated with some kind of sugar and then cooked until it reaches the dark, shiny brown stage, creating an intense flavor that takes everything you've just made to a whole new level. How could something finished like that taste amazing?

We are going to choose some foods at random and see …

  • Kale (love my kale): Yes, that would work
  • Toast: OMG yes. That can be even better than French toast! Caramelized brown sugar toast with raspberries? Ok, I just ordered breakfast tomorrow.
  • Chickpeas: Yes, that could work as a beer snack
  • Eggs: ok, you have me. It probably tastes unpleasant (unless we're talking about Cadbury cream egg)

For this recipe, the adhesive layer is added right at the end. However, don't be fooled. Just because the pork hasn't been marinated for hours, doesn't mean it doesn't taste amazing (I got confused with double negatives there, but basically I say it tastes amazing even though we're only icing at the end)

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This pork actually has three layers of flavor. The first one comes from slow cooking in a pan (I use one similar to this

After cooking:

Cutting the meat:

The second layer comes from being crispy in a pan with a little vegetable oil and seasoning (it's actually hard not to stop here and eat it from the pan like this):

** PROFESSIONAL ADVICE: Fat can spit up quite a bit at this stage, so use a screen / splash guard to prevent large amounts of hot oil from leaking all over the place.

The final layer comes from soy / chili / sugar / lemongrass and a couple of other ingredients that are mixed:

and then pour it over the fried pork:

Before bubbling until thick and shiny:

That's. Three layers of flavor in a simple recipe that really requires minimal effort.

I'm going back to that sticky toast and the raspberry dream now …

Can i move forward

Yes, you can get to the end of step 2 (where the pork is cooked slowly and then drained). Then chill, cover, and refrigerate quickly (up to two days) or freeze. Thaw in the refrigerator overnight before cutting and frying meat.

You can also prepare the sauce in advance, then cover and refrigerate up to a day in advance.

Can I do it gluten free?

Yes! Replace soy sauce with tamari. I have done this several times and it works great.

Replace the rice wine with sherry (usually gluten-free, but check it out better.) Also be sure to use gluten-free broth, such as my homemade chicken broth.

Vegetarian option?

I haven't tried this with a meat-like alternative, but my Asian-style cauliflower wings are an excellent alternative.

Can I use my slow cooker?

Yes, you can do the first stage in the slow cooker. Cook over high heat for 4-5 hours or low for 6-7 hours. Monitor the fluid level and top up with a little more if necessary.

Equipment:

To make this recipe you will need:

The Chinese recipe for sticky pork belly:

Sticky chinese pork belly

Sticky Chinese Pork: Cooked over low heat until melted tenderly and then ends with a sticky chili glaze.

Total time: 2 h 25 min

Course: dinner

Cuisine: Asian, Chinese

Servings: 6 small servings

Ingredients

Slow-cooked pork belly:

  • 2.2 lb (1 kg) of skinless bacon slices cut in half (each piece is about the length of your index finger)
  • 4 1/4 cups (1 liter) hot chicken / vegetable broth
  • 1 piece of ginger peeled and finely chopped
  • 3 garlic cloves peeled and minced in half
  • 1 tablespoon. rice wine
  • 1 tablespoon. powdered sugar

Glaze:

  • 2 tablespoons of vegetable oil
  • pinch of salt and pepper
  • 1 slice of thumb-sized ginger peeled and minced
  • 1 red chili, finely chopped
  • 2 tablespoons of honey
  • 2 tablespoons of brown sugar
  • 3 tablespoons of dark soy sauce
  • 1 teaspoon lemongrass paste

Instructions

  • Add all the ingredients for the simmered pork belly to a skillet (not the frosting ingredients).
  • Turn off the heat and drain the pork. You can reserve the liquid if you want (perfect for a Thai or Chinese noodle soup).

  • Chop the pork into small pieces. Add 1 tablespoon. of the oil into a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add the pork, salt and pepper, fry over high heat until the pork begins to brown. Now pour the glaze over the pork and continue cooking until the pork looks dark and sticky. Remove from the heat and serve with a little rice and green vegetables.

Recipe Notes

Can i move forward

Yes, you can get to the end of step 2 (where the pork is cooked slowly and then drained). Then chill, cover, and refrigerate quickly (up to two days) or freeze. Thaw in the refrigerator overnight before cutting and frying meat. You can also prepare the sauce in advance, then cover and refrigerate up to a day in advance. .

Can I do it gluten free?

Yes! Replace soy sauce with tamari. I've done it several times and it works great. Replace the rice wine with sherry (usually gluten-free, but check it better.) Also be sure to use gluten-free broth. .

Vegetarian option?

I haven't tried this with a meat-like alternative, but my Asian-style cauliflower wings are an excellent alternative. .

Can I use my slow cooker?

Yes, you can do the first stage in the slow cooker. Cook over high heat for 4-5 hours or low for 6-7 hours. Monitor the fluid level and top up with a little more if necessary. . Nutritional information is per serving.

This post was first published in March 2015. Updated in October 2018 with new photos and tips.

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

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