If there’s one recipe I could eat on repeat, it’s this one: sticky, spicy, sweet pork belly with that irresistible melt-in-your-mouth tenderness. Trust me — you have to give this a go.
Welcome back to our kitchen, where we whip up delicious, family-friendly recipes. Today, I’m sharing my step-by-step process for making this unforgettable dish. Whether you’re serving it as an appetizer, pairing it with rice for a hearty main, or turning it into the ultimate burger, this recipe is bound to be a new favorite.
Ready to get started? Let’s cook!
Step 1: Prep and Cook the Pork Belly
You’ll need about 1 kg (2.2 lbs) of rindless pork belly, sliced. You can buy pre-sliced pieces at the supermarket or grab a whole pork belly and have your butcher slice it for you.
Boiling the Pork
In a heavy-based pan (I’m using a cast iron one, but any sturdy pan with a lid will work), add:
- The sliced pork belly
- 1 liter (4 ⅓ cups) of hot chicken stock
- 1 tbsp minced ginger
- 3 roughly chopped garlic cloves
- 1 tbsp rice wine
- 1 tbsp sugar
Stir everything together and bring it to a boil. Cover the pan with a lid, reduce the heat, and simmer for 2 hours. This long simmering step is crucial to get that beautifully tender, juicy pork belly while rendering down the fat.
Pro Tip: You can also cook this stage in the oven at a moderate temperature or use a slow cooker — about 4-5 hours on high or 6-7 hours on low works perfectly.
Step 2: Prep the Pork for Frying
After two hours, the pork should be ready. Remove it from the pan and pat it dry with paper towels. Don’t throw away that stock! It makes a fantastic base for ramen or soups.
Make Ahead Tip: At this stage, you can cool the pork, then cover and refrigerate or freeze it until you’re ready to continue.
Step 3: Make the Sticky Spicy Glaze
In a small bowl, combine:
- 1 tbsp oil
- A pinch of salt and pepper
- 1 tbsp minced ginger
- 1 finely chopped red chili
- 2 tbsp honey
- 2 tbsp light brown sugar
- 3 tbsp dark soy sauce
- 1 tsp lemongrass paste
Mix well and set aside.
Step 4: Fry the Pork Belly
Slice the pork belly into bite-sized pieces — perfect for appetizers.
Heat 1 tbsp oil in a frying pan over medium-high heat. Add the pork pieces, sprinkle with a pinch of salt and pepper, and fry for a few minutes, turning regularly until the pieces are golden brown.
Watch Out: Pork can splatter at this stage, so be careful!
Step 5: Glaze and Serve
Pour the glaze over the pork and continue cooking for a few more minutes. The pork will turn sticky and dark, beautifully coated in that rich, flavorful sauce.
Serving Suggestions:
- Appetizer: Serve these golden bites on a platter — guaranteed to be the star of any gathering.
- Main Course: Pair with fluffy egg-fried rice for a hearty meal.
- Burger: Skip slicing the pork and pop it whole into a bun for the most epic burger you’ll ever taste.
This dish is so addictive, I promise you’ll want to make it time and time again. Happy cooking, and see you next time for more irresistible recipes!
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