Sticky Chinese Pork Belly– Simple, Family-Friendly
Make this sticky Chinese pork belly with just a few simple ingredients! Slow-cooked for tenderness and then caramelized in a sweet and spicy glaze, this dish is family-friendly, easy to make, and full of taste. Perfect over rice or noodles for a quick dinner.
If you’re loving this sticky Chinese pork belly recipe, you’ll definitely want to try some of our other quick and satisfying recipes. For a simple appetizer that’s full of flavour, check out our Easy Turkey Wontons—they’re perfect for any gathering. If you’re in the mood for sushi-inspired bites, these Baked Salmon Sushi Cups bring that popular TikTok trend straight to your table. Need a speedy dinner? Our 15-Minute Udon Noodles is a go-to for busy weeknights. Or, spice things up with Japanese Spicy Tuna Onigiri, an easy snack with a kick.
For those wanting to explore more Korean-style dishes, learn How to Make Korean Keema or a BBQ Beef Bowl for a unique twist on a classic. Our Turkey Mince Noodles is another quick, tasty option with a lean protein base. And if you’re into homemade bread, the Soft Buns Recipe Using the Tangzhong Method will help you master pillowy, bakery-style buns.
Sticky Chinese Pork Belly
This sticky Asian pork belly recipe brings all the good stuff—soft, juicy pork with a sticky, sweet glaze that’s super easy to make! It’s perfect for families because the flavors (oops, I mean the deliciousness!) appeal to all ages. Plus, the glaze is a simple mix of pantry ingredients, so it’s easy to whip up. You’ll only need a few steps: slow-cook the pork belly, then glaze it to golden perfection. You get restaurant-style results at home without any fuss!
Why You’ll Love This Recipe
- Easy to Make: Only a handful of steps, and each one is simple.
- Family-Friendly: Kids and adults alike will love this sweet, sticky, and slightly spicy dish!
- Flexible with Ingredients: The glaze is forgiving, so you can make substitutions to suit your pantry.
- Perfect Over Rice or Noodles: Serve it with plain rice or noodles, and you’re set for an easy meal.
Ingredients in my Sticky Chinese Pork Belly
For cooking the pork belly
- Pork Belly: Choose a rindless pork belly for easier cooking, but if you enjoy the skin, feel free to buy pork belly with the skin on! Just keep in mind it’ll be a bit chewier when boiled. Cut the pork into bite-sized chunks so it cooks evenly and absorbs all the tasty broth.
- Ginger (thumb-sized piece): I’ve added it in chunks, but you can also slice it thinly or grate it. Fresh ginger brings warmth and a slight spicy note that works well with the pork.
- Garlic Powder: Or 5 cloves of fresh garlic, adds a savory, aromatic kick that deepens the overall taste.
- Rice Wine or Mirin: Adds a hint of sweetness and tang, balancing the richness of the pork while enhancing the broth.
- Sugar: A small amount of sugar in the cooking liquid can help tenderize the meat. It aids in breaking down proteins, especially during slow cooking, which leads to a more tender and juicy result.
For the Glaze
- Vegetable Oil: Used for frying the pork belly pieces, giving them a slight crispness that holds up well to the glaze.
- Salt and Pepper (pinch): Simple seasoning to taste, ensuring the glaze isn’t overly sweet.
- Ginger (thumb-sized piece, minced): Adds a fresh, spicy bite to the glaze, complementing the sticky sweetness.
- Red Chili (finely chopped): A little heat and color that balances the sweetness of the glaze.
- Honey: Key to the sticky texture; honey thickens as it cooks and helps the glaze cling to the pork.
- Brown Sugar: Adds a deeper sweetness that caramelizes for extra richness in the glaze.
- Dark Soy Sauce: Adds depth and saltiness to balance the sweetness, while also giving a rich, dark color.
- Lemongrass: I used thinly sliced fresh lemongrass, but you can easily substitute with lemongrass paste. It gives it a hint of citrus that brightens the glaze, adding a light, fragrant touch.
How to make Sticky Chinese Pork Belly
Get ready to make a mouthwatering Sticky Asian Pork Belly! This step-by-step guide, complete with process shots, will show you how to cook tender, slow-braised pork belly and coat it in a sweet, sticky glaze. It’s the perfect dish for a quick, family-friendly meal or a tasty weeknight treat!
Get the Pork Belly Cooking!
- Toss the pork belly, stock, onion, ginger, garlic, and rice wine into a pot. Bring it to a boil, then turn the heat down, cover, and let it simmer. The pork will get nice and tender, soaking up all those yummy flavors—trust me, it’s worth the wait!
Fry the Pork Belly
- Once the pork is cooked, take it out of the pot and let it drain. Heat up some vegetable oil in a pan, then fry the pork belly pieces until the edges are golden and crispy. This gives the pork that perfect texture before we glaze it!
Make the Glaze
- In a bowl, mix together ginger, chili, honey, brown sugar, soy sauce, and lemongrass paste. Stir it all together until it’s nice and smooth, then it’s ready to coat your crispy pork!
Coat the Pork with Glaze
- Pour the glaze into the pan with the fried pork belly and stir to coat each piece evenly. Keep cooking for a few more minutes, stirring occasionally, until the glaze thickens and becomes beautifully sticky.
Serve: Once the pork belly is all glazed up, serve it over rice or noodles. Top with chopped spring onions, onion flakes, and extra chili for a kick. Add some kimchi or your favorite sides for the perfect meal! Enjoy your sticky, delicious pork belly!
Substitutions
- Pork Belly: You could use boneless pork shoulder, though it may not be as fatty or tender as pork belly.
- Mirin: If you don’t have mirin, rice wine, apple cider vinegar or white wine vinegar can work in a pinch.
- Honey: Maple syrup or a bit of molasses can be swapped for honey in the glaze.
Variations
- Extra Spicy: Add more red chili or a dash of sriracha for more heat.
- Garlic Lovers: Double the garlic for a stronger kick.
- Herby Twist: Toss in fresh cilantro or basil at the end for a fresh taste.
Storage
Store any leftovers in an airtight container in the fridge. The pork belly keeps well for up to 3 days. Reheat in a pan or microwave until warmed through, adding a splash of water to loosen the glaze if needed.
FAQs for Sticky Chinese Pork Belly Recipe
Can I make this with another meat?
Yes! Boneless chicken thighs work well with this recipe, but you might want to reduce the cooking time a bit.
What can I use instead of lemongrass paste?
Fresh lemon zest or a little lime juice can work if you don’t have lemongrass paste.
How do I get the glaze to stick to the pork?
Make sure the glaze thickens slightly in the pan before adding the pork back in. This helps the sauce cling to the pieces for that perfect sticky coating.
More Asian-inspired recipes you might want to try
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Sticky Chinese Pork Belly
Equipment
- Large pot or a shallow pan with a lid
- Frying pan or wok
- chopping board
- Knife
Ingredients
Slow-Cooked Pork Belly
- 1 kg 2.2 lbs rindless pork belly, cut into bite-sized chunks
- 1 litre 4 1/4 cups water, you can add a veggie or chicken stock cube to the pan
- 1 thumb-sized piece of ginger
- 5 cloves garlic peeled and roughly chopped
- 1 tbsp rice wine or mirin
Optional
- 1 small yellow onion quartered, for more flavour
Glaze
- 2 tbsp vegetable oil
- a pinch of salt and one of pepper
- 1 thumb-sized piece of ginger peeled and minced
- 1 red chilli finely chopped
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp dark soy sauce
- 1 tsp lemongrass paste or 1 tbsp fresh finely chopped lemongrass
To Serve
- Rice or noodles
- Chopped spring onions
- Chopped red chillies
- Onion flakes
- Sesame seeds
- Kimchi
Instructions
Boil the Pork Belly:
- Start by placing the 1 kg (2.2 lbs) pork belly chunks in a pot with 1 litre (4 1/4 cups) hot chicken stock, along with 1 yellow onion (cut into 4 pieces) if using, 1 thumb-sized piece of ginger (sliced), 5 cloves garlic (peeled and roughly chopped), and 1 tbsp rice wine or mirin. Bring everything to a gentle boil over medium heat, then reduce the heat to low and cover the pot. Let it simmer for 45 minutes to 1 hour, allowing the pork to become tender and soak up all those great flavourers.
Drain and Fry:
- Once the pork belly is cooked, remove it from the pot and let it drain. Heat 2 tbsp vegetable oil in a pan over medium-high heat, then add the pork belly pieces. Fry them until the edges turn golden brown and crispy, about 5-7 minutes. This step gives the pork a nice texture before adding the glaze.
Make the Glaze:
- In a bowl, mix together all the glaze ingredients—1 thumb-sized piece of ginger (peeled and minced), 1 red chili (finely chopped), 2 tbsp honey, 1 tbsp brown sugar, 2 tbsp dark soy sauce, and 1 tsp lemongrass paste—until well combined. Pour the glaze into the pan with the fried pork belly and stir to coat the pieces evenly. Continue to cook for a few more minutes, stirring occasionally, until the glaze thickens slightly and becomes sticky, coating the pork beautifully.
Serve:
- Once the pork belly is fully glazed and sticky, serve it over rice or noodles. Top with chopped spring onions, onion flakes, and extra chili for a little kick. For the perfect finish, add some kimchi or your favorite side dishes! Enjoy your delicious, sticky Asian pork belly!
Video
Notes
Tips and Tricks
- Use Fresh Ingredients: Fresh ginger, garlic, and chili give the best taste here.
- Cook Low and Slow: For super tender pork, keep the heat low during the first boil.
- Reduce the Glaze Until Thick: Don’t rush the glaze step! Reducing it until sticky gives the dish its amazing texture.
