Sticky Asian Pork Belly

sticky Asian Pork

Photography-Andy Arnfield

I really fancied something tasty and aromatic, so with a kilo of pork  belly to hand and a visit to my Asian pantry, what better than a Chinese Sticky Pork, a classic dish served in every Chinese restaurant. This dish has three simple steps, the braising of the meat, frying it off to a golden brown, then cooking the pork in the sweet sticky spicy sauce. This dish can be served with white rice, or as part of a banquet. Enjoy ;0)

Serves 4 as part of a banquet
Ingredients

1kg pork belly sliced, chopped into 8cm pieces
1 ltr hot chicken stock
1 thumb sized piece of ginger, peeled and finely chopped
4 cloves garlic, peeled and chopped in half
1 tbsp. Shao Hsing cooking wine
1 tbsp caster sugar
4 star anise

Sticky Sauce

2 tbsp. vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger, peeled and minced
1 red chilli
2 tbsp Honey
2 tbsp. brown sugar
3 tbsp soy sauce

Instructions

Add the pork, stock, thumb of ginger, garlic, caster sugar and star anise in a pot and bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

Turn off the heat and drain the pork. Allow as much liquid to drain off as you can, as you want to minimise splatter in the next step.

Chop the pork into bite sized chunks. Add 1 tbsp. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with steamed white rice

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