Sticky Chinese Pork Belly

Ingredients

Slow Cooked Pork Belly

• 2 lbs rindless pork belly slices - chopped in half (each piece being approx. the length of your index finger)

• 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 (Mirin)

• 1 tbsp caster sugar

Glaze

• 2 tbsp vegetable oil

• pinch of 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

To Serve

• Chopped green onions

• Chopped red chillies

Preparation

1. Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan.

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

3. Turn off the heat, remove the pork from the pan.

4. Chop the pork into bite sized chunks.

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

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

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

8. Now pour the glaze over the pork and continue to cook, turning the pork often, until the pork looks dark and sticky.

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

Keywords: Asian Pork Main