- 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)
PER SERVING *
|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.
Ashleigh Lockwood 6 days 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. 14 days ago
Tasted amazing BUT it does not take 65 minutes!! You need to slow cook the pork first for 2 hours minimum!
Kendall Fraser 30 Sep
AMAZING. Everyone loved it
Theia 4 Sep
love it!!! it's so delicious! will definitely make this again!!!
Kaye 30 Aug
Great - loved by all the family
Michelle 9 Jun
Very tasty, had with boiled rice & veg 👍
Kate LeBon 29 Apr
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 24 Apr
Loved it, bit too salty. Definitely a feature of our next barbecue
Gerald Chappell 15 Apr
Very tasty. Would be interesting to mix this with a traditional crispy preparation.
Chloe 12 Apr
This is a really good recipe. Love it
Elaine Victor 11 Mar
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. 24 Feb
Delicious. Used the broth to cook rice noodles and chinese cabbage and served pork with it.
Eric Greiser 20 Jan
Amazing. Used scorpion pepper instead of red peppers for more heat.
Mishane W. 27 Nov 2017
Christina T. 15 Jul 2017
Great recipe and very straight forward
Hazel Morataya 13 Jul 2017
This is my fifth time doing this recipe, each time I am doing it, i know it will be a success eating the sticky pork belly with my family.
Chris Gargasz 19 Jun 2017
Not that great very rich. Not a lot of flavor. At least for the price of the calories. If I'm going to eat something that is bad for you, it had better taste really good.
Marc 23 May 2017
Cooked this hoping it would taste as good as it looks on the picture, I'm glad to say it was, the whole family loved it,
Jill Amanda 20 May 2017
Delicious making it again today! 😋
Savannah Allen 19 May 2017
Really good recipe! Great flavours - The pork came out such a great texture, worth the time! I added a little bit of all spice and a tsp of lemon to the glaze in the last step! Delicious, will be making again!
Jackie 23 Apr 2017
This meal was Delicious! Loved by the whole family. Will definitely be making this again. Tender and tasty.
sarah m. 16 Apr 2017
The flavour was amazing, but I found my pork belly fell apart after I simmered it and tried to cut it with a sharp knife, so it got a bit messy. Next time I might make sure the pieces are cut the right size from the start. Delicious though!!
dominique schillings 11 Jan 2017
Superb recipe easy to make. Served with rice and wok-cooked vegetables we enjoyed. Having no rice wine I replaced it with white wine and it worked very well
Harry D. 2 Oct 2016
Very tasty and easy to make. I will make this again but maybe I'll make it a bit more sticky next time.
Andrea F. 1 Jun 2016
It turned out amazing!!!!! I wouldnt let the pork cook for more than 2 hours, 3 hours seems to much for me and it will be really soft after the 3 hours.
Elena P. 14 May 2016
Amazing! Though I don't prefer sweet meat, it turned out to be delicious and my boyfriend also loved it. The preparation is a bit lengthy, that's why we don't cook it so often,
Fabian-Storm S. 11 May 2016
Amazing! As a student, it's not the cheapest dish I could make by far, but it makes for a perfect treat. Recipe serves 2, and would make for a great example of your cooking skills, if you were trying to impress! ;o)
Amanda M. 12 Apr 2016
Just like the picture! Absolutely delicious, it's my fam's fav! Just a bit on the pricey side being Pork Belly so it is a treat when we have it!
Karen B. 3 Apr 2016
Followed the recipe and found that I now can't get enough. Have done this dish several times and it's worth the effort. As other reviews state watch out for spitting when you fry the pork, safety glasses on and wok lid to shield (be prepared).
Foodie F. 16 Mar 2016
It's very tasty but I think the pork belly is too tender for me after two hours boiling . I can't find veggie broth here so I use chicken broth instead , also added some dried chilli which makes the pork tastes more spicy and more flavour.