Sticky Chinese Pork Belly

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April 29, 2016

Sticky Chinese Pork Belly 5 0 5 15

Succulent Sticky Chinese Pork Belly that will melt in your mouth and win your heart.

  • Prep: 10 mins
  • Cook: 4 hrs
  • 10 mins

    4 hrs

    4 hrs 10 mins

  • Yields: 4 Servings

Ingredients

1 kg Pork Belly Slices (4 - 5cm Cubed)

250ml Chicken/Veg Stock

5cm Piece of Ginger (Peeled and Chopped Finely)

3 Cloves Garlic (Chopped or Crushed)

2 TBL Rice Wine

Salt & Pepper

1 Red Chili (Finely Chopped)

3 TBL Honey

2 TBL Brown Sugar

4 TBL Soy Sauce

Directions

1Add all ingredients (except stock) into a bowl and mix.

2Add Pork cubes and mix well.

3Cover and place into the fridge for a few hours to marinade.

4Add pork mix and stock to the slow cooker and combine.

5Cook for 4 hrs on low (covering with a tea towel for the final 1 hour).

6Serve with your favourite sides and enjoy.

Notes

1Tip: For a thicker sauce throw ingredients into a pan over a hot stove for a few minutes before serving.

2Note: Cooked in a Contempo 5.5L slow cooker which cooks at a higher heat then most others. Times may vary

Submitted by Denise Roberts

00:00

23 Reviews

Denise Roberts

June 7, 2017

Hi Paula. If you cannot find Rice Wine in your supermarket you could try Pale Dry Sherry instead.

paula raphael

June 5, 2017

Is there anything other than rice wine you can use?

Leonie

March 18, 2017

I, too, also found the pork belly too fatty, I use spare ribs chopped up into thirds.
I cooked on high for 2 hrs then brief grill in hot over, add slight colour.
And even thickening sauce in saucepan and cornflour, was still runny.
Was amazing, new family fav, have had it several times now.

Amber

March 10, 2017

Hi would i be able to cook this on high for 2 hrs would it still cook the same??

Denise Roberts

January 20, 2017

Hi kim. This will work with any cut of pork. x

kim

January 19, 2017

Can you make this using pork chops?

Rita Price

December 25, 2016

Really enjoyed the taste but not the texture of the belly pork. I will try again using pork shoulder.

I used this recipe tonight but I changed the pork belly for pork shoulder roast and did a pulled version.
I also doubled all the other ingredients so it had plenty of liquid to soak up when pulled as that absorbs a lot.
Served with brown rice and stir fry veg.
Deeeeeeeelish :))
All my children loved it and some even had seconds.
Great flavours and guaranteed to emit smells during cooking that will have your neighbours licking your walls ?
Rated ⭐️⭐️⭐️⭐️⭐️

Bronwyn Mills

August 27, 2016

Delicious! I used a roasting piece with no bone and shredded the pork though as I find pork belly too fatty

Felicity Barnett

August 14, 2016

Very easy to make and serve.
We used a whole piece and it was so tender and sticky, Yum!
Will definitely have again 🙂

Mark

August 6, 2016

Easy to make, fantastic to eat. Thank you

Ceri Blythe

July 13, 2016

We loved this, and yes the sauce was thin (even after I’d attempted to thicken it!) but it did not detract from the yummy-ness. It got an 8/10 in our house so will definitely be making it again.

Chrissy Seymour

June 29, 2016

Loved the flavour but found way too runny so finished off in the oven for 45min after 4 hours in SC, we like a crisp skin.

Narelle Hince

June 17, 2016

We loved this, cooked it on low for the 4 hours, then on high for about an hour (last 2 hrs with the tea towel under the lid).
Put the sauce in a pan at the end to reduce with a little corn flour to thicken, added the pork to stir through and served with rice. The pork was melt in your mouth 🙂

Evarria

June 17, 2016

It’s nice, not as sweet as I thought it was going to be and a bit runny so I took the meet our and set aside and put the sauce in a pan added more brown sugar and corn flour and stirred it on a high heat for a couple of minutes and poured it back over the meat and served.

Sarah Deane

June 12, 2016

Beautiful dish. The kids weren’t too sure, but i’ll be making this one again

kim

May 26, 2016

Made this last night….amazing. going to make double quantity nxt time.

Sarah

May 21, 2016

I have made this and ate it was fantastic will be making my next lot on Sunday ???

Rod Newton

May 19, 2016

I cooked this last Sunday and I host 2 Chinese students, both had seconds and 1 said it tastes just like home. He also said he has been to many chinese restaurants and none taste that good. Great recipe

Kat Denschel

May 19, 2016

Simple recipe, easy to make..i really enjoyed this dish. Pork was so tender and that pork belly fat just melted in your mouth. Will definitely cook again.

Shash

May 16, 2016

I didn’t put in fridge to marinade, but it was still amazing !

Karen Stuckings

May 7, 2016

A yummy sticky sweet sauce with just a little kick. I used beef ribs instead of pork belly

Rozi Pottsy

May 5, 2016

I quote “by far the best dish youve cooked so far” according to my hubby
I used apple cider vinegar instead of rice wine as that was what I had.
Delicious – Just Delicious

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