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 love this recipe, you’ll 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 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 flavours (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
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 with the skin on! Just keep in mind it’ll be a bit chewier when boiled. Cut the meat into bite-sized chunks to cook evenly and absorb 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 slightly spicy note that works well with this meat.
- Garlic Powder: Or 5 cloves of fresh garlic, add a savoury, aromatic kick that deepens the overall taste.
For the Glaze
Step-by-step Instructions
Get ready to make a mouthwatering Sticky Glazed Asian Meat! 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!
- Cook the pork: Toss the meat, stock, onion, ginger, garlic, and rice wine into a pot. Bring it to a boil, then turn the heat down, cover it, and let it simmer. The meat will get nice and tender, soaking up all those yummy flavours—trust me, it’s worth the wait!
- Fry the meat: Once the pork is cooked, take it out of the pot and let it drain. Heat 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 ginger, chilli, 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 meat 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 meat is all glazed up, serve it over rice or noodles. Top with chopped spring onions, onion flakes, and extra chilli for a kick. Add some kimchi or your favourite sides for the perfect meal!
Substitutions
- Pork Belly: You could use boneless pork shoulder, though it may not be as fatty or tender.
- 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 chilli 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, it 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
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
- 2.2 lbs rindless pork belly cut into bite-sized chunks
- 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
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 meat 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 meat beautifully.
Serve:
- Once the meat 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!
Video
Notes
- Use Fresh Ingredients: Fresh ginger, garlic, and chili give the best taste here.
- Cook Low and Slow: For super tender meat, 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.
Made this last week, and again last night! It was SO good, everyone gobbled it up. I think next time I’ll double it and freeze half for an even easier weeknight situation. Great recipe!
This is fantastic! I made it last night for dinner, and it’s just as good if not better than anything I’ve gotten at a restaurant.
This pork belly turned out perfectly! And it was really easy to make! Thanks!
Love the flavor of this pork, my family loved it as well! Great recipe!
This sticky Chinese pork belly recipe is a keeper! The slow cooking made the pork incredibly tender, and the glaze was both sweet and spicy—just the way I love it. I served it with noodles for a quick and satisfying meal.
This pork belly recipe was so delicious! The recipe was easy to follow and prep time was minimal. Will absolutely be making again!
I busted out my crockpot for this and was very happy that I did. Tender as can be and so yummy.
Oh my days this was off the hook!! I’m making it again this weekend!
Katie xoxo