Sticky Chinese Pork Belly

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 25 minutes

Ingredients

1 kg (2.2 lbs) rindless pork belly slices (chopped in half, each piece being approx. the length of your index finger)

1 litre (4 1/4 cups) hot chicken stock

1 thumb sized piece of ginger (peeled and minced, or 1 tbsp of ginger puree)

3 cloves garlic (peeled and roughly chopped)

1 tbsp rice wine

1 tbsp caster sugar

2 tbsp vegetable oil

pinch 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

chopped spring onions

chopped red chillies

Directions

Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.

Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

Chop the pork into bite sized chunks.

In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.

Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.

Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).

Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.

Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.

Nutrition

• Calories: 531 kcal
• Total Fat: 38 g
• Saturated Fat: 15 g
• Sodium: 654 mg
• Total Carbohydrate: 14 g
• Total Sugars: 12 g
• Protein: 33 g