Sticky Chinese Pork Belly

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

Submitted by Denise Roberts

Sticky Chinese Pork Belly

Succulent Sticky Chinese Pork Belly that will melt in your mouth and win your heart.
5 from 3 votes
Serving: 4
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 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


  • Add all ingredients (except stock) into a bowl and mix.
  • Add Pork cubes and mix well.
  • Cover and place into the fridge for a few hours to marinade.
  • Add pork mix and stock to the slow cooker and combine.
  • Cook for 4 hrs on low (covering with a tea towel for the final 1 hour).
  • Serve with your favourite sides and enjoy.


  • Tip: For a thicker sauce throw ingredients into a pan over a hot stove for a few minutes before serving.
  • Note: Cooked in a Contempo 5.5L slow cooker which cooks at a higher heat then most others. Times may vary

40 thoughts on “Sticky Chinese Pork Belly”

  1. 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

  2. Karen Stuckings

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

  3. 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.

  4. 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

  5. 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.

  6. 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 🙂

  7. Chrissy Seymour

    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.

  8. 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.

  9. Felicity Barnett

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

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

  11. 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 ??????????

  12. 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.

  13. Denise Roberts

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

  14. The pork belly was delicious! So tender and fell apart as I was putting it on my plate. Beautiful recipe, will be a regular meal in my house 🙂

  15. Yesterday I made the Sticky Chinese pork belly and it was delicious! The sauce was very runny, but the flavour was perfect. I made coconut rice to serve with it. Would definitely recommend this recipe for anyone looking for a nicely flavoured semi spicy pork recipe. ??????????

  16. Don’t know where my old review went. We found we prefer the marinade on pork chops or roast or ribs and chicken as the skin from pork belly went rather hard and have been halfing the marinade when putting it on ribs. Definite favourite in our house have it pretty much every week ?

  17. Absolutely delicious ?? we substituted the rice wine for sherry which made it very sweet , we served it with stir fry veggies and noodles

  18. Loved it, was a bit worried three hours in, looked awful! But turned out great.. I cooked for six hours, 4 high, 2 low. Used minced garlic and ginger as didn’t have fresh, and chili flakes also instead of fresh, (used what I had) I thought too much liquid, so will not put so much stock in next time, corn flour was added in the last hour.. Was so tasty!! Served with continental fried rice.. Beautiful!

  19. Fabulous. I changed the timings somewhat ( extra 2 hours on high). It worked with ground ginger as I did not have root. I listened to what people said about the sauce and added 2 heaped teaspoons of cornflour to the marinade: worked a treat.

  20. 5 stars
    This dish is delish! I was looking for a Chinese braised pork recipe and was guided to this one. I used pork spare ribs instead of the pork belly but it pretty much is kind of the same in texture. The meat just slid right off the bones and the pork was very tasty and tender. 10/10 for this one and looking forward to cooking it again.

  21. 5 stars
    This is a fantastic recipe. It is so delicious I double the recipe just reduce the stock when doubling and we don’t have the chilli’s as our kids aren’t into them. I also cook for 6-7 hours due to the doubling of recipe.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top