Step by Step: How to Make Sticky Slow Cooked Chinese Pork Belly

Pork belly is beloved in Chinese cuisine because it features both succulent meat and fat. Chewy and soft textures, protein rich and tantalising taste, all in one meat cut. Versatile to take on a myriad of flavours and cooking methods, including stews, roast, and the Shanghai-style Sticky Pork Belly.

Tender and supple with an irresistible umami sweet taste and enticing rosy sheen, the Sticky Pork Belly or Hong Shao Rou is a gastronomic indulgence for meat lovers. Rice wine, garlic, ginger and caster sugar give the meat’s base flavour during the slow-cook. Then pan-fried till caramelised in a glaze of spicy, sweet, tangy and savoury ingredients. A banquet dish and restaurant special that you too, can easily make it a home!  

First, visit your butcher or meat market and look for a ‘leaner’ pork belly cut, as in thick strip of meat and thin streak of fat. This cut can absorb more flavour while the light gelatinous fat gives it a creamy, melty touch, resulting in a less greasy dish.

Next, head to the grocers and grab these ingredients for the slow cook and the glaze. Prepare them with the following recipe and let’s get cooking!

Sticky Slow Cooked Chinese Pork Belly Recipe

Main Ingredients:

•   1kg pork belly (rindless)
•   1L chicken stock
•   12g ginger (minced)
•   3 cloves garlic (minced)
•   1 tbsp rice wine
•   1 tbsp caster sugar
•   Salt & pepper to taste

 Sticky Glaze Ingredients:

•   2 tbsp oil (1 tbsp to mix in and 1 tbsp to fry)
•   12g ginger (minced)
•   1 red chilli (finely chopped)
•   2 tbsp honey
•   2 tbsp brown sugar
•   3 tbsp dark soy sauce
•   1 tbsp lemongrass paste

 

Step 1: Slow cook the pork belly

Slice the pork to ¾” thick and 3” in length strips. Heat up a pot of water with the chicken stock and slow cook ingredients, but hold the salt and pepper for now. Put in the pork belly pieces and let them cook till boiling point, then reduce to low heat, cover the pot and let it simmer for about 90 minutes. This softens the pork belly strips and allows them to absorb the savoury flavours.

Step 2: Prepare the glaze

While the pork belly simmers, you can prepare the glaze. Just mix all the ingredients together in a bowl.

Step 3: Cut the cooked pork belly

Once the simmer is complete, remove and drain the pork belly pieces, and cut them into chunks.

Step 4: Fry the pork belly chunks

Heat 1 tbsp of oil in a pan and fry the pork belly chunks with salt and pepper till golden brown.

Step 5: Add the glaze to the pork belly

Pour in the glaze and stir to cover all the pork belly chunks. Keep a steady low heat and fry till the glaze caramelises and coats the chunks, turning them red brown and sticky.

Step 6: Bon appetit!

Switch off the fire and transfer the Sticky Pork Belly into a bowl or plate, and savour it while hot! Have it with rice and veggies for a delicious, satisfying meal.

Discover Another Pork Belly Indulgence

Sticky Pork Belly is just one of the amazing meaty specials in Chinese cuisine. Another popular favourite is the Siu Yuk crispy roast pork belly. Want a taste of that too? Check out our guide to make your own authentic Crispy Pork Belly. Also discover even more sumptuous slow-cooked goodies here.