- 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)
|Calories1730Calories from Fat1320|
|% DAILY VALUE|
|Calories from Fat1320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mandi S. 2 months ago
the best pork belly recipe ever!
Valerie 2 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 2 months ago
tastes lovely. sauce spits when cooking, ended up with a few small burns
Kamau Asad 3 months ago
Turned out great! Sweet and spicy with crunchy bite.
virginie commins 4 months ago
Very nice in taste but just a tiny dry?? Don’t know why?
Adrian C. 4 months ago
good, but seems like the sauce is missing a little bite
Theresa Singleton 5 months ago
was a hit. no modifications
George 5 months ago
Beautiful every time, add ramen noodles to the broth after and you’re in for a real treat.
Kevin Ayers 5 months ago
I didn’t have rice wine, but this turned out fabulous. Succulent, juicy, sticky, sweet.
Marie Cruse 5 months ago
Sooo tasty. I didn’t have some of the ingredients but it still tasted unreal.
Davidson 5 months ago
Devine! I slow cooked for two hours first.
LogisticMart 6 months ago
Delicious!! Easy to make it.
Leigh Swanepoel 6 months ago
Delicious!! Easy to make. I made the pork in the pressure cooker and it was simple and delicious.
Celia 6 months ago
Made it for hubby and I last night. Was delicious and will definitely be making again for whole family.
Mark Wiltsher 7 months ago
Very good and the left over broth was great for noodle soup
Ashleigh Lockwood 8 months ago
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. 9 months ago
Tasted amazing BUT it does not take 65 minutes!! You need to slow cook the pork first for 2 hours minimum!
Kendall Fraser 10 months 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 a year 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 a year ago
Loved it, bit too salty. Definitely a feature of our next barbecue
Gerald Chappell a year ago
Very tasty. Would be interesting to mix this with a traditional crispy preparation.
Chloe a year ago
This is a really good recipe. Love it
Elaine Victor a year 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. a year 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.
Mishane W. 2 years ago
Christina T. 2 years ago
Great recipe and very straight forward