Sticky Chinese Pork Belly is a flavorful and indulgent dish featuring tender, caramelized pork belly coated in a rich, sweet, and savory glaze. This dish is a perfect balance of bold Chinese flavors, combining soy sauce, hoisin, honey, and aromatic spices. Serve it with steamed rice and stir-fried vegetables for a complete and satisfying meal.
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For the Pork Belly
- 2 lbs (900 g) pork belly, cut into bite-sized pieces
- 1 tbsp vegetable oil
For the Sauce
- 1/4 cup (60 ml) soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp oyster sauce
- 1/2 cup (120 ml) water
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp Chinese five-spice powder
- 1/2 tsp red chili flakes (optional, for heat)
For Garnish
- 2 green onions, sliced
- Sesame seeds
Directions
Step 1: Prepare the Pork Belly
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Add the pork belly pieces and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the edges. Remove any excess fat from the pan if necessary.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, oyster sauce, water, garlic, ginger, Chinese five-spice powder, and red chili flakes (if using).
Step 3: Simmer the Pork Belly
- Reduce the heat to medium and pour the sauce over the pork belly. Stir to coat the pork evenly.
- Cover and simmer for 15-20 minutes, stirring occasionally, until the pork is tender and the sauce has thickened to a sticky glaze.
Step 4: Garnish and Serve
- Transfer the sticky pork belly to a serving plate. Garnish with sliced green onions and sesame seeds.
- Serve hot with steamed rice or noodles, and enjoy!
Notes
- Pork belly prep: Parboiling the pork belly for 5 minutes before cooking can remove excess fat and make the dish less greasy.
- Spice adjustment: Add more chili flakes or fresh red chilies for a spicier dish, or omit them for a milder flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for the best texture.
Why This Recipe Works
The pork belly is cooked to tender perfection, allowing the sauce to seep into every bite. The combination of sweet and savory flavors, along with aromatic spices, creates a dish that’s deeply satisfying and packed with flavor.
Conclusion
Sticky Chinese Pork Belly is a deliciously rich and flavorful dish that’s perfect for family dinners or special occasions. Its tender texture and sticky, caramelized glaze make it a standout dish that’s sure to impress. Try this recipe today and bring the bold flavors of Chinese cuisine to your table!
Frequently Asked Questions
Can I make the Sticky Chinese Pork Belly ahead of time, and how should I store it?
Yes, you can definitely make this dish ahead of time! Cook the pork belly and sauce completely. Allow it to cool, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the pork belly on the stovetop over medium heat, stirring frequently, until heated through and the sauce has re-thickened. You can also assemble the dish, garnish, and serve it immediately.
Are there any ingredient substitutions I can make for the sauce, and what will the impact be?
Absolutely! You can substitute brown sugar for honey in a 1:1 ratio for a similar sweetness. If you don’t have oyster sauce, you can use an additional tablespoon of soy sauce, but the flavor will be slightly less complex. For a gluten-free option, use tamari instead of soy sauce. If you don’t have rice vinegar, apple cider vinegar can be used, but it will impart a slightly different flavor profile.
How do I know when the pork belly is perfectly cooked and the sauce is ready?
The pork belly is perfectly cooked when it’s tender and easily pierced with a fork, which usually takes about 15-20 minutes of simmering. Visually, the pork belly should be slightly caramelized and the sauce should have thickened enough to coat the back of a spoon. Aromatic cues include a rich, savory smell with hints of sweetness and spice. Internal temperature should ideally reach 190-200°F (88-93°C).
Can I double or scale up this recipe, and if so, what adjustments should I make?
Yes, you can easily double or scale up this recipe! If doubling, use a larger skillet or wok to accommodate the extra pork belly. You may need to increase the simmering time by 5-10 minutes to ensure the pork belly is tender and the sauce thickens properly. When scaling up significantly, consider cooking the pork belly in batches to ensure even browning. Adjust ingredient quantities proportionally.
What are some of the nutritional highlights and health benefits of this dish?
While this dish is rich, it does offer some nutritional benefits. Pork belly provides protein and essential fats. The ginger and garlic in the sauce contribute antioxidants and potential anti-inflammatory properties. Soy sauce contains some iron, and the vegetables served alongside, like steamed rice and stir-fried vegetables, provide fiber, vitamins, and minerals.
Sticky Chinese Pork Belly
This succulent sticky Chinese pork belly is a perfect blend of sweet and savory flavors, ideal for a family dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds pork belly cut into 1-inch cubes
- 0.25 cup soy sauce
- 0.5 cup brown sugar packed
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 1 teaspoon chili flakes optional
Instructions
Preparation Steps
- In a large bowl, mix soy sauce, brown sugar, rice vinegar, honey, grated ginger, minced garlic, and chili flakes.
- Add the pork belly cubes to the bowl and marinate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Place the marinated pork belly on a baking sheet and bake for 60 minutes, basting occasionally with the marinade.
- Increase the temperature to 400°F (205°C) and bake for an additional 15 minutes to caramelize the top.
Notes
Serve with steamed rice and vegetables for a complete meal.
