Slow Cooked Sticky Asian Pork Belly

Submitted by Laura Galdes

Slow Cooked Sticky Asian Pork Belly

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Serving: 4
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes



  • 3L water
  • 3 garlic cloves, peeled and left whole
  • 1 tsp Szechuan peppercorns
  • 3 cm piece of ginger, sliced
  • 4 spring onion roots
  • The roots from a bunch of coriander
  • 1 cinnamon stick
  • 2 star anise
  • 200ml light soy sauce
  • 375ml shaoxing wine (Chinese cooking wine)
  • 60g brown sugar


  • 1 kg pork belly


  • 1 cup strained master stock
  • ¼ cup light soy sauce
  • 100g brown sugar
  • 1 tsp five spice
  • 3 tbsp rice wine vinegar
  • 1 tbsp fish sauce


  • Place the master stock ingredients in a large stockpot and bring to the boil.
  • Submerge the pork belly in a separate pot of boiling water for 3min.
  • Remove pork belly from water and place into slowcooker. Pour over master stock and cook on high for 3hrs
  • In the meantime prepare the sticky sauce by placing all ingredients in large fry/saut pan. Bring to the boil and allow to reduce by half.
  • Remove pork belly from stock and trim rind off. (You could dry this out and make some yummy crackling)
  • Add the pork belly to sauce. Bring it to a boil then reduce the heat. Simmer the pork for 10 minutes, until the sauce is thick and yummy.
  • Serve with steamed or fried rice, hard boiled egg and stir fried asian greens.
  • Notes: next time I might finish the pork off in the oven as they do become very delicate moving around in the pan!!

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