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Sticky Chinese Pork Belly Recipe

Sticky Chinese Pork Belly Recipe


1kg pork belly slices, rind removed - chopped in half (each piece being approx. the length of your index finger)
1litre hot chicken stock
1 thumb sized piece of ginger - peeled and minced
3 cloves garlic - peeled and roughly chopped
1 tbsp rice wine
1 tbsp caster sugar
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 spring onions
Chopped red chillies


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

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

Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

Chop the pork into bite sized chunks. 

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.

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

Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage

Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky. 

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


Recipe originally found at:

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