Sticky Chinese Pork Belly

Birtalan: "Too sweet but amazing nonetheless" Read More


  • 2 1/4 pounds pork belly (rindless, slices chopped in half, each piece being approx. the length of your index finger)
  • 4 1/4 cups chicken (/veg stock)
  • 1 ginger (thumb sized piece of, peeled and finely chopped)
  • 3 cloves garlic (peeled and chopped in half)
  • 1 tablespoon rice wine
  • 1 tablespoon caster sugar
  • 2 tablespoons vegetable oil
  • 1 pinch salt (and pepper)
  • 1 ginger (thumb-sized piece of, peeled and minced)
  • 1 red chilli (finely chopped)
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 3 tablespoons dark soy sauce
  • 1 teaspoon lemon grass (paste)
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    Made it

    NutritionView More

    Sodium42% DV1010mg
    Fat226% DV147g
    Protein141% DV72g
    Carbs9% DV26g
    Fiber4% DV1g
    Calories1730Calories from Fat1320
    Total Fat147g226%
    Saturated Fat50g250%
    Trans Fat0g
    Calories from Fat1320
    Total Carbohydrate26g9%
    Dietary Fiber1g4%
    Vitamin A4%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Birtalan 2 months ago
    Too sweet but amazing nonetheless
    It was pretty good. Had some difficulties with the souse and I didn't use it in the end and it was still pretty good.
    Mandi S. 6 months ago
    the best pork belly recipe ever!
    Diaz 6 months ago
    Skipped the spicy, since we wanted something sweet. It turned out really good. I had to change pork belly for loin, since belly was nowhere to be found in my area. That made it a little dry. I would stick to belly if you can find it.
    Lewis Jones 6 months ago
    tastes lovely. sauce spits when cooking, ended up with a few small burns
    Kamau Asad 7 months ago
    Turned out great! Sweet and spicy with crunchy bite.
    virginie commins 8 months ago
    Very nice in taste but just a tiny dry?? Don’t know why?
    Adrian C. 8 months ago
    good, but seems like the sauce is missing a little bite
    Theresa Singleton 9 months ago
    was a hit. no modifications
    George 9 months ago
    Beautiful every time, add ramen noodles to the broth after and you’re in for a real treat.
    Kevin Ayers 9 months ago
    I didn’t have rice wine, but this turned out fabulous. Succulent, juicy, sticky, sweet.
    Marie Cruse 9 months ago
    Sooo tasty. I didn’t have some of the ingredients but it still tasted unreal.
    Davidson 9 months ago
    Devine! I slow cooked for two hours first.
    LogisticMart 9 months ago
    Delicious!! Easy to make it.
    Leigh Swanepoel 10 months ago
    Delicious!! Easy to make. I made the pork in the pressure cooker and it was simple and delicious.
    Celia 10 months ago
    Made it for hubby and I last night. Was delicious and will definitely be making again for whole family.
    Mark Wiltsher a year ago
    Very good and the left over broth was great for noodle soup
    I have made this dish so many times missing out an ingredient that I couldn't get my hands on here or there. Made it this evening with everything included (might have gone to 2 supermarkets just to get it all 😂) and it was incredible, the best one i've made yet!
    Stuart K. a year ago
    Tasted amazing BUT it does not take 65 minutes!! You need to slow cook the pork first for 2 hours minimum!
    Kendall Fraser a year ago
    AMAZING. Everyone loved it
    Theia a year ago
    love it!!! it's so delicious! will definitely make this again!!!
    Kaye a year ago
    Great - loved by all the family
    Michelle a year ago
    Very tasty, had with boiled rice & veg 👍
    Kate LeBon 2 years ago
    It was much darker than in the picture, not golden at all. But it tasted gorgeous! Would have liked more sauce and I reccomend cooking the jasmine rice in beef stock.
    Marie 2 years ago
    Loved it, bit too salty. Definitely a feature of our next barbecue
    Gerald Chappell 2 years ago
    Very tasty. Would be interesting to mix this with a traditional crispy preparation.
    Chloe 2 years ago
    This is a really good recipe. Love it
    Elaine Victor 2 years ago
    I over cooked it once the glaze was added and it ‘caramelised’ a little but otherwise very good dish but very very rich
    Iola G. 2 years ago
    Delicious. Used the broth to cook rice noodles and chinese cabbage and served pork with it.
    Eric Greiser 2 years ago
    Amazing. Used scorpion pepper instead of red peppers for more heat.