Sticky Chinese Pork Belly
Melt in your mouth, sticky, sweet, and spicy pork belly served over rice.
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.
Video
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