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I love pork belly! It’s one of my favorite foods and when done right it melts in your mouth! This recipe may seem like it takes a while, but trust me it’s worth the effort, plus you can use the broth for a pho which I’ll post soon!

My neighbor who is actually Chinese said this dish is very true and I did a good job with it so that’s a huge win for me! I never know how true some recipes are when I come across them.

Sticky Chinese Pork Belly

(Adapted from Kitchen Sanctuary)


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Slow Cooked Pork Belly:
1 kg rindless pork belly slices, chopped in half (each piece being approx. the length of your index finger)
1 litre hot chicken/veg stock
1 thumb sized piece of ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped in half
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

Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

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Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

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Chop the pork into bite sized chunks.

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Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.

Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.

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Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.

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Remove from the heat and serve with some rice and green veg.

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