This Sticky Chinese Pork Belly is a mouthwatering dish featuring tender pork belly pieces cooked in a sweet, savory, and sticky glaze. With rich flavors of soy sauce, hoisin, and honey, this recipe is perfect for a special dinner or an impressive addition to any gathering. The caramelized glaze gives the pork belly a beautiful sheen and incredible flavor that’s sure to please everyone at the table.
Table of Contents
Ingredients
- 2 lbs pork belly, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon black pepper
- 1/2 cup water
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
Step 1: Sear the Pork Belly
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the pork belly cubes to the skillet and sear them for 3-4 minutes on each side, or until they are golden brown and caramelized. Remove any excess fat.
Step 2: Prepare the Sauce
- In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, Chinese five-spice powder, and black pepper.
Step 3: Cook the Pork Belly
- Pour the sauce mixture into the skillet with the seared pork belly. Add 1/2 cup of water to the skillet and stir to combine.
- Reduce the heat to low and cover the skillet. Let the pork belly simmer for 30-40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened to a sticky glaze.
Step 4: Serve
- Once the pork belly is tender and coated in the sticky glaze, remove it from the heat.
- Garnish with chopped green onions and sesame seeds before serving.
- Serve the sticky Chinese pork belly over steamed rice or with stir-fried vegetables for a complete meal.
Cooking Tips & Notes
- Fat Rendering: Pork belly has a high fat content, so be sure to drain off any excess fat after searing to avoid an overly greasy dish.
- Sauce Consistency: If the sauce is too thin, let it simmer uncovered for the last 10 minutes to thicken it to your desired consistency.
- Marinate Option: For extra flavor, marinate the pork belly in the sauce for at least 30 minutes before cooking.
Variations
- Spicy Version: Add 1-2 teaspoons of chili paste or sriracha to the sauce for a spicy kick.
- Sweet and Sour: Add 2 tablespoons of pineapple juice to the sauce for a hint of sweetness and acidity.
- Vegetable Addition: Add bell peppers, snap peas, or broccoli during the last 10 minutes of cooking for added texture and color.
Frequently Asked Questions (FAQs)
1. Can I Make This Dish Ahead of Time?
Yes! You can make the sticky Chinese pork belly ahead of time and store it in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.
2. How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
3. Can I Use a Different Cut of Pork?
Yes, you can use pork shoulder or pork butt, but the texture will be slightly different. Pork belly provides the best combination of tenderness and flavor.
4. What Can I Serve with Sticky Chinese Pork Belly?
This dish pairs well with steamed rice, stir-fried vegetables, or even in bao buns for a delicious meal.
Sticky Chinese Pork Belly is a deliciously indulgent dish that’s perfect for a special occasion or a comforting weeknight dinner. The combination of tender pork belly and a sweet, savory glaze makes for an irresistible meal that’s easy to make yet impressive. Serve it with rice or vegetables and enjoy the rich, bold flavors of this classic Chinese-inspired dish!
