Sticky Pork Belly with Garlic Chili Glaze

Chinese sticky pork belly is one of those dishes that stops you mid-bite. Rich, sweet, salty, and impossibly tender, it’s just so ridiculously luxurious that a second helping is almost impossible to resist. At the heart of it is pork belly, which, when cooked slowly, becomes silky and fall-apart tender.

You can find regional variations all over China. In Shanghai, the classic red-braised pork (hong shao rou) is savory with just hints of sweetness. Hunanese versions often turn up the heat with fresh chili, while Cantonese tend to focus more on the sweet and sticky glaze.

Honest Cooking’s version of this wonderful dish begs to be served with a bowl of plain steamed rice—something to balance out the richness and soak up the sauce. A few crunchy greens on the side don’t hurt either. By the way, it is incredibly easy to succeed with, and you only need to be active here and there over the course of the cooking process.

How to Make Sticky Chinese Pork Belly at Home

Step 1: Slow Cook the Pork Belly

Place pork belly slices, hot stock, chopped ginger, garlic cloves, rice wine, and caster sugar into a large pot or deep pan.

Bring the mixture to a gentle boil over medium heat.

Reduce heat, cover the pan with a lid, and simmer gently for 2 hours. Check occasionally to ensure it stays at a simmer.

Step 2: Drain and Reserve Liquid

Turn off the heat and carefully drain pork belly slices, discarding garlic and ginger pieces.

Optionally, reserve the cooking liquid for soups or sauces (excellent for noodle soup bases).

Step 3: Crisp the Pork Belly

Chop cooked pork belly into bite-sized chunks (approximately 1 inch each).

Heat 1 tablespoon vegetable oil in a cast iron or heavy-bottomed skillet over medium-high heat.

Add pork pieces to skillet. Season with salt and pepper. Cook until golden and crisp on all sides, about 5-7 minutes, turning regularly.

Step 4: Prepare the Garlic and Chili Glaze

Meanwhile, whisk together ginger, chili, honey, brown sugar, soy sauce, lemongrass, and remaining 1 tablespoon vegetable oil in a bowl.

Step 5: Glaze and Finish Cooking

Pour glaze over crisp pork belly pieces in the skillet.

Stir continuously, coating pork pieces evenly. Cook until glaze thickens, darkens slightly, and becomes glossy (approximately 3-5 minutes).

Remove from heat immediately.

Step 6: Serve

Serve hot, garnished with chopped green onions or cilantro if desired.

Pair with steamed jasmine rice and steamed or stir-fried green vegetables.

Sticky Pork Belly FAQ:

Can I substitute pork belly with another cut?
Pork shoulder or pork butt can work, but cooking time may vary, and texture won’t be as melt-in-your-mouth tender as pork belly.

What can I serve with this pork belly?
Steamed jasmine rice, noodles, bok choy, broccoli, or sautéed greens pair well.

Can I prepare this recipe ahead?
Yes, slow-cook pork in advance. Crisp and glaze just before serving for best texture.

How long does leftover pork belly last?
Store leftovers refrigerated in an airtight container up to 3 days.

Can I freeze cooked pork belly?
Freeze cooked pork belly (before glazing) for up to 3 months. Thaw fully and crisp/glaze before serving.

Sticky Pork Belly with Chili-Garlic Glaze

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4.6 from 5 reviews

• Author: Kalle Bergman
• Total Time: 2 hours 35 minutes
• Yield: Serves 4

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Description

Slow-cooked, melt-in-your-mouth tender pork belly slices, crisped and glazed in a sweet and spicy garlic-chili sauce. Decadent, indulgent and absolutely lip-smackingly delicious.

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Ingredients

For the Slow-Cooked Pork Belly:

• 2 lbs (0.9 kg) pork belly, sliced into strips about 3-4 inches (7-10 cm) long

• 4 cups (1 liter) hot chicken or vegetable stock

• 1 thumb-sized piece fresh ginger, peeled and finely chopped

• 4 cloves garlic, peeled and halved

• 1.5 tablespoon rice wine

• 1 tablespoon sugar

For the Garlic and Chili Glaze:

• 2 tablespoons vegetable oil, divided

• Pinch of salt and black pepper

• 1 thumb-sized piece fresh ginger, peeled and minced

• 1-2 red chili, finely chopped (to taste)

• 2 tablespoons honey

• 2.5 tablespoons brown sugar

• 4 tablespoons soy sauce

• 1.5 teaspoon lemongrass paste or fresh finely minced lemongrass

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Instructions

Step 1: Slow Cook the Pork Belly

• Place pork belly slices, hot stock, chopped ginger, garlic cloves, rice wine, and sugar into a large pot or deep pan.

• Bring the mixture to a gentle boil over medium heat.

• Reduce heat, cover the pan with a lid, and simmer gently for 2 hours. Check occasionally to ensure it stays at a simmer.

Step 2: Drain and Reserve Liquid

• Turn off the heat and carefully drain pork belly slices, discarding garlic and ginger pieces.

• Optionally, reserve the cooking liquid for soups or sauces (excellent for noodle soup bases).

Step 3: Crisp the Pork Belly

• Chop cooked pork belly into bite-sized chunks (approximately 1 inch each).

• Heat 1 tablespoon vegetable oil in a cast iron or heavy-bottomed skillet over medium-high heat.

• Add pork pieces to skillet. Season with salt and pepper. Cook until golden and crisp on all sides, about 5-7 minutes, turning regularly.

Step 4: Prepare the Garlic and Chili Glaze

• Meanwhile, whisk together ginger, chili, honey, brown sugar, soy sauce, lemongrass, and remaining 1 tablespoon vegetable oil in a bowl.

Step 5: Glaze and Finish Cooking

• Pour glaze over crisp pork belly pieces in the skillet.

• Stir continuously, coating pork pieces evenly. Cook until glaze thickens, darkens slightly, and becomes glossy (approximately 3-5 minutes).

• Remove from heat immediately.

Step 6: Serve

• Serve hot, garnished with chopped green onions or cilantro if desired.

• Pair with steamed jasmine rice and steamed or stir-fried green vegetables.

Notes

Pork belly can be prepared ahead of time through step 2. Keep refrigerated, and crisp/glaze when ready to serve.

Adjust chili and honey levels for desired sweetness and heat.

Pork belly may splatter slightly during crisping—use a splatter guard if necessary.

• Prep Time: 15 mins
• Cook Time: 140 mins
• Category: Main
• Method: Slow Cooking
• Cuisine: Chinese Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 680
• Sugar: 15g
• Sodium: 950mg
• Fat: 54g
• Saturated Fat: 19g
• Unsaturated Fat: 35g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 90mg

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Char Siu – Chinese BBQ Pork

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Warm Chinese Lettuce in Garlic Oil

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