Sticky Chinese Pork Belly

Delicious and very easy. The mixture of honey, soy, ginger and lemon grass was perfect. I'll cut the pork up smaller in the frying stage next time (and add the spring onion).

I halved the pork and stock, but left the glaze as written and it was perfect for 2 as a main meal. I made the glaze the night before and just popped the pork and stock in a slow cooker before leaving for work. From slow cooker to table took less than 15 minutes and so it was an ideal meal at the end of a long day. I'll definitely make it again!!

Delicious. Served it with noodles, crispy onions and sesame seeds. Omitted the lemongrass because of fussy OH, and it was still tasty. Would probably use a little less oil next time.

This is awesome!

Added red bell peppers

Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan. 1 kg (2.2lb) rindless pork belly slices,1 litre (4+ ¼ cups) hot chicken stock,1 thumb sized piece of ginger,3 cloves garlic,1 tbsp rice wine,1 tbsp caster sugar 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 into bite sized chunks. In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste. 1 thumb-sized piece of ginger,1 red chilli,2 tbsp Honey,2 tbsp brown sugar,3 tbsp dark soy sauce,1 tsp lemon grass paste,pinch of salt and pepper 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 salt and 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). pinch of salt and pepper 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. I like to top with a few spring onions and chopped chillies. Chopped spring onions,Chopped red chillies