Sticky Chinese Pork Belly - a world famous classic
Ever since I ate sticky pork belly at the most amazing restaurant Mott 32 in Las Vegas, I have been obsessed.
There is a certain something about that crispy-yet-tender, sticky, sweet and spicy richness this dish provides that is sooo satisfying.
Suffice to say that I have been pursuing the perfect honey glazed pork belly in Las Vegas, Singapore, London and my home kitchen.
Today, I want to share my easy, quick and delicious home made version of this Chinese classic.
Making two different dishes from this one recipe
But first, I want to tell you how you can make the recipe below into two dishes, because who doesn’t love a good repurposing of food, right? No need to throw food away.
So, once you are done cooking the dish as per my recipe below, you will have broth leftover.
That broth is the braise the pork belly has been cooking in, and on top of all the goodness already in there from the stock and added aromatics, the pork fat and juices rendered during the braising process are the perfect body for an Asian noodle soup you can make the next day(s) - you can keep it in the fridge for a few days.
Simply re-heat the broth (yes, including the fat layer that has built on top), add some vegetables (e.g. carrots, bell peppers or mushrooms), fresh coriander and simmer for a bit, adding 1 TBSP of soy sauce and 1tsp of toasted and coarsely ground coriander seeds. I also like to sauté mange-tout and spring onions and add them at the end - then pour the hearty soup over some vermicelli rice noodles.
What to serve alongside Chinese Honey Glazed Pork Belly?
Because the dish is so rich and flavoursome, and can get quite spicy and/or salty, we like to balance it out with a mild and slightly sweet coconut rice.
For this, I cook 1 cup Jasmine rice in 2 cups coconut milk, 4 cardamom pods, 1/2 tsp salt and at the end add 2 TBSP toasted coconut flakes.
This creates the exact amount of counter balance to the savoury, umami flavours of the meat and the sticky sauce.
But enough of the soup and rice talk, we are here to make sticky Chinese pork belly, right? Then let’s get our aprons, I’ll see you in the kitchen. Let me know if you have made this recipe in the comments below and maybe post a picture tagging me on social media.
Chinese Honey Glazed Pork Belly
A popular Asian dish that is braised until it is soft and succulent, then caramelised for a crispy-yet-tender, sticky, sweet and spicy richness that is sooo satisfying.
Fact SheetCategory: main Cuisine: Asian Dairy free Gluten free Low carb Main Dishes Cooking Method: braising, frying Diet: Gluten Free Preparation Time: 10 minutes Total Time: 70 minutes Servings: 2
- 600g pork belly (3 slices approx 1/2" thick)
- For the braising liquid:
- 500ml chicken stock
- 4 TBSP Shao Xing Chinese rice wine
- 1 TBSP sugar
- 1/2 chilli pepper
- 3 garlic cloves, roughly chopped
- 1 tsp ground ginger
- For the glaze / sauce:
- 2 TBSP oil
- 2 TBSP honey
- 2 TBSP palm sugar / brown sugar
- 3 TBSP soy sauce
- 1/2 chilli pepper, chopped
- 1 tsp ground ginger
- 1/4 tsp salt
- pinch of white pepper
- Cut pork belly slices in approx 1” wide chunks
- Bring all ingredients of the braising liquid to a boil, add the pork belly pieces and simmer for approx 45 minutes.
- Heat a non stick pan on medium-high heat.
- Remove meat pieces from braising liquid with a slotted spoon (reserve the broth! See above for how to make it into a delicious soup tomorrow) and transfer to pan.
- Fry until the pork belly pieces are crisp and golden (careful, the melted fat will spit), drain excess fat if necessary.
- While the meat is crisping, mix together all ingredients for the glaze.
- Turn heat down to medium low, add the glaze and let simmer and reduce until you have a smooth, sticky coating.
- Sprinkle with spring onion and sesame seeds and serve.