Sticky Chinese Pork Belly

Sticky Chinese Pork Belly

Rich, caramelised, and packed with bold Asian flavours, this Sticky Chinese Pork Belly is slow-cooked to tender perfection before being glazed in a luscious, umami-packed sauce. Perfect over steamed jasmine rice with fresh garnishes, this dish is a guaranteed crowd-pleaser.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 1 hour 20 minutes

Ingredients

For the Pork Belly:

• 1 kg pork belly, cut into bite-sized cubes
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp Chinese five-spice powder
• ½ tsp salt
• ½ tsp black pepper

For the Sticky Sauce:

• 2 tbsp soy sauce
• 2 tbsp dark soy sauce (for colour & depth)
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• ½ cup chicken stock or water
• 1 tsp sesame oil
• ½ tsp chilli flakes (optional, for a bit of heat)

To Serve:

• Steamed jasmine rice
• 1 tbsp sesame seeds (for garnish)
• 2 spring onions, thinly sliced
• Fresh coriander, chopped
• Sliced red chilli (optional)

Method

1. Brown the Pork Belly

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat.
2. Add the pork belly pieces and cook until browned and caramelised on all sides (5–7 minutes).
3. Stir in the garlic, ginger, Chinese five-spice, salt, and black pepper and cook for another minute, until fragrant.

2. Slow Simmer the Pork Belly

1. Pour in ½ cup chicken stock and bring to a gentle simmer.
2. Lower the heat, cover, and cook for 1 hour, stirring occasionally. This allows the pork to become tender while absorbing flavour.
3. After 1 hour, drain any excess fat from the pan.

3. Make the Sticky Glaze

1. In a small bowl, mix together the soy sauces, hoisin sauce, honey, oyster sauce, rice vinegar, sesame oil, and chilli flakes.
2. Pour the sauce over the pork belly and stir well to coat.
3. Increase the heat to medium-high and cook uncovered for 10–15 minutes, stirring frequently, until the sauce thickens into a glossy glaze and coats the pork belly.

4. Serve & Garnish

1. Serve hot over steamed jasmine rice.
2. Garnish with spring onions, sesame seeds, fresh coriander, and sliced red chilli for extra flavour.

Tips & Variations:

• Extra Crispy? After the pork belly is slow-cooked, you can spread the pieces on a baking tray and grill (broil) them at 220°C for 5 minutes before tossing them in the sauce.
• More Heat? Add a teaspoon of Sriracha or gochujang to the glaze.
• Make It a Feast! Serve with stir-fried greens like bok choy or Chinese broccoli.

Enjoy your Sticky Chinese Pork Belly—rich, indulgent, and packed with flavour!