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Sticky Chinese Pork Belly

Melt in your mouth, sticky, sweet, and spicy pork belly served over rice.
Prep Time20 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 30 mins
Course: supper
Cuisine: Chinese
Keyword: Sticky Chinese Pork Belly
Servings: 6
Calories: 979kcal

Ingredients

  • 2 pounds pork belly

Braising Liquid

  • 32 ounces chicken stock
  • 2 tablespoons grated ginger, fresh
  • 4 cloves minced garlic
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon crushed red pepper flakes

Sticky Sauce

  • 1 tablespoon grated ginger
  • 1/4 teaspoon red pepper flakes or to taste
  • 1/4 cup honey
  • 1/3 cup brown sugar
  • 1/2 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon rice wine vinegar

Other

  • 2 tablespoons vegetable oil
  • 8 green onions sliced
  • 2 tablespoons toasted sesame seeds

Instructions

  • Divide your pork belly into 2 slabs.
  • Put pork belly and the braising liquid ingredients into covered saute pan.
  • Cover and gently simmer for 2 hours.
  • Remove braised pork belly from saute pan and discard broth.
  • Cube pork belly into 1" chunks.
  • Whisk sauce ingredients that include the second portion of grated ginger, pepper flakes, honey, brown sugar, soy sauce, sesame oil, grated ginger, and rice wine vinegar in small bowl until sugar is dissolved.
  • Heat 2 tablespoons vegetable oil in a very hot fry pan.
  • Add cubed pork belly and fry until edges are crispy and caramelized.
  • Discard excess drippings if necessary.
  • Lower fry pan heat to medium.
  • Add sauce mix to fry pan and cook until thickened and sticky approximately 2 minutes.
  • Garnish with sliced green onions and toasted sesame seeds.
  • Serve over rice.

Nutrition

Calories: 979kcal | Carbohydrates: 31g | Protein: 17g | Fat: 87g | Saturated Fat: 33g | Cholesterol: 108mg | Sodium: 1142mg | Potassium: 415mg | Fiber: 1g | Sugar: 28g | Vitamin A: 275IU | Vitamin C: 4.4mg | Calcium: 68mg | Iron: 2.1mg