Asian style sticky pork belly

Slow Cooked Pork Belly:

  • 2.2 lb rindless( trim off rind leaving a thin layer of fat) pork belly slices chopped in half (each piece being approx. the length of your index finger)
  • 4+ ¼ cups hot chicken stock
  • 1 thumb sized piece of ginger peeled and minced (or 1 1/4 tsp of ginger powder)
  • 3 cloves garlic peeled and roughly chopped
  • 1 tbsp rice wine
  • 1 tbsp caster sugar ( or 1 Tbsp + 1/4 tsp white sugar pulsed in a food processor for 1-2 minutes)


  • 2 tbsp vegetable oil
  • pinch of Cooking with Greens Pink Himalayan sea salt 
  • pinch of Cooking with Greens No salt Onion Black pepper
  • 1 1/4 tsp ground ginger (or 1 thumb-sized piece of ginger peeled and minced)
  • 1/4 tsp red pepper flakes (or 1 red chilli finely chopped)
  • 2 tbsp Honey
  • 2 tbsp brown sugar
  • 3 tbsp dark soy sauce (or Hoisin sauce)
  • 1 tsp lemon grass paste (or 1 stalk lemongrass minced or the zest of 1 medium lemon)

To Serve:

  • Chopped green onions
  • Optional Chopped red chillies


  • Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours. Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup). Chop the pork belly into bite sized chunks. In a small bowl, mix together 1 tbsp of the oil, along with Pink Himalayan sea salt and No salt Onion black pepper, the ginger, chilli flakes, honey, brown sugar, soy sauce and lemongrass paste. Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat. Add in the pork, along with a pinch of the Pink Himalayan sea salt and No salt Onion Black pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard). Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky. Remove from the heat and serve atop sticky rice. I like to top with a few green onions and optional chopped chillies.

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