Sticky Pork Belly

Today, let’s make sticky pork belly, one of my absolute favorite pork dishes of all time. You can think of this as a super simple twist on Chinese red-braised pork. So, if hours of braising have been putting you off, this is the way to go. It’s simple, easy, and absolutely delicious. Trust me. Once you take a bite, you’ll see yourself making this dish every single week.

Sticky Pork Belly ( 3-4 servings)

Ingredients:

• 1 lb (450g) skin-on pork belly
• 3-4 green onions
• 1/2 yellow onion (optional)
• 2 cloves garlic
• 1 tsp grated ginger
• 1 tbsp neutral-tasting oil
• 3-4 baby bok choy (optional), blanched, to serve
• Hot cooked rice, to serve

Marinade:

• 1/2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/4 tsp white pepper (or black pepper)
• 1/4 tsp baking soda
• 1 tbsp neutral oil
• 1 tbsp cornstarch

Sauce:

• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp honey
• 2 tbsp Shaoxing wine (mirin, dry sherry, water, etc.)
• 1 tbsp dark soy sauce
• 1/2 tsp chicken bouillon powder
• 1 tsp Chinese five-spice powder
• Black pepper, to taste

Instructions:

PREP INGREDIENTS

1. Marinate the pork: Cut the pork belly into big, bite-sized pieces. Transfer to a mixing bowl. Add all the marinade ingredients and massage well. Set aside.

2. Prep the vegetables: Cut the green onions into 2-inch (5 cm) pieces. Slice the onion (if using) into 1-inch (2.5 cm) thick pieces, then separate the layers so they’re easy to stir-fry. Finely chop the garlic cloves. Grate a small knob of ginger (about 1 teaspoon).

3. Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside.

MAKE STICKY PORK BELLY

1. In a large wok (or pan), heat the oil over high heat. Once it gets nice and hot, add the pork belly, spread it out in a single layer, and sear for 2 minutes or until the bottom turns golden brown.

2. Flip the pork belly and add the onion (if using). Stir-fry for another 2 to 3 minutes or until the pork belly is nicely browned and crispy.

3. Add the green onions, garlic, and ginger. Stir-fry for 1 minute or until fragrant.

4. Reduce the heat to medium. Give the sauce a quick stir and pour it into the wok. Stir-fry for 2 minutes, or until the sauce becomes sticky and glossy.

5. Arrange the blanched bok choy (if using) around a serving plate. Place the sticky pork belly in the center. Serve with hot steamed rice and enjoy!

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