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Sticky Pork Belly

Luscious pieces of pork belly are smothered in a rich sticky sauce

For as long as I can remember, I have loved pork.

While Amy was always known as the chicken fan in our family, I could always be counted on to polish off the pork sharing dishes. I suppose it’s no surprise that I love pork so much given that it is one of the most widely used meats in Cantonese cooking. I’m talking about juicy red char siu pork, BBQ hoisin ribs and perhaps the holy grail of pork dishes: crispy five-spiced pork belly.

Oh pork belly, how I do adore thee. Your beautiful zebra stripes of alternating fat and lean meat reveal you to be a crafty cut with the greatest potential for succulence. Oh, and you’re also cheap as chips. Of course, I can understand why some people have an aversion to pork belly. They’ve had it before when it’s too fatty and chewy in texture. But the secret to forming a long-lasting and loving relationship with the humble belly of pork lies in time. Pork belly needs to be cooked slowly so that the fat can soften and massage its way into the leaner layers of meat. The slower and lower you cook it, the more melt-in-the-mouth tender it will be.

Today’s recipe is one of our favourite easy ways to enjoy pork belly. For very few ingredients and hardly any work at all, you get a beautiful dark velvety sauce that clings to melty slow cooked pork belly. In other words, my kind of porky heaven.

Serves
4, with rice
Ingredients

550g pork belly slices, cut into 5cm pieces
1 tbsp cornflour
1 tsp vegetable oil
1/4 tsp ground white pepper
1 tbsp ginger, diced
sliced spring onions, to garnish

for the sauce mix 
2 tbsp hoisin sauce
1 tsp dark soy sauce
2 tbsp sweet chilli sauce
300ml water

For as long as I can remember, I have loved pork.

While Amy was always known as the chicken fan in our family, I could always be counted on to polish off the pork sharing dishes. I suppose it’s no surprise that I love pork so much given that it is one of the most widely used meats in Cantonese cooking. I’m talking about juicy red char siu pork, BBQ hoisin ribs and perhaps the holy grail of pork dishes: crispy five-spiced pork belly.

Oh pork belly, how I do adore thee. Your beautiful zebra stripes of alternating fat and lean meat reveal you to be a crafty cut with the greatest potential for succulence. Oh, and you’re also cheap as chips. Of course, I can understand why some people have an aversion to pork belly. They’ve had it before when it’s too fatty and chewy in texture. But the secret to forming a long-lasting and loving relationship with the humble belly of pork lies in time. Pork belly needs to be cooked slowly so that the fat can soften and massage its way into the leaner layers of meat. The slower and lower you cook it, the more melt-in-the-mouth tender it will be.

Today’s recipe is one of our favourite easy ways to enjoy pork belly. For very few ingredients and hardly any work at all, you get a beautiful dark velvety sauce that clings to melty slow cooked pork belly. In other words, my kind of porky heaven.

GET THE METHOD →

Preheat the oven to 180 degrees celsius. Dust the pork pieces with cornflour. Heat the oil in a frying pan over a medium high heat then brown the pork for a few minutes until golden on both sides. Drain off the excess fat.
Add the ginger, pepper and sauce mix. Stir to combine, then bring to a boil.
Transfer to an oven-proof dish with high sides, then cook in the oven for 45 minutes – 1 hour. If you feel the pork is drying out while it is in the oven, add water.
OUR
TIP!
If you have the time, cook at 150 degrees celsius for 2 hours for maximum meltiness. Be sure to add extra water so the pork stays moist!
Check that the pork is ready by prodding it with a fork – there should be very little resistance. The sauce should be sticky. Before serving, give the sauce a quick whisk to emulsify the oil with the sauce. Serve on rice, with a sprinkle of spring onions on top.
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  • Oh yum! Definitely will have to try this. Thanks. 🙂

  • Sascha

    The taste and the smell were great

  • Geoff Burch

    Made this last night. Easy as and very very tasty. Mine didnt come out as dark and as sticky as yours. Maybe needed a bit longer. Everyone loved it and there was nothing left 😆

    • Hey there! So pleased to hear that everyone loved it! Definitely leave it in longer if you can to achieve a stickier sauce – as long as the pork still has something liquid to cook in it won’t dry out and extra time will only make it even more melty!:D

  • Leighann

    Cooking this right now for my family, will be back with the review a little later ❤❤❤❤ We have always enjoyed your recipes, so I’m sure this will also be delightful….love you girls

  • Leighann

    Well let me tell you my family adored this recipe, i made it exactly to your recipe and yummmmm. I did serve it a little differently than plain rice, I served pineapple chilli rice, along with a bowl of finely shredded cabbage, lettuce,shallots and fried shallots and small flatbed, This way we made small wraps filled with the pork and spoons full of delicious sauce along with the other bits and peices. WOW what a hit this was…..thanks for the share ❤❤

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