Sticky Pork Belly

A sweet, sticky and spicy pork belly dish. Cooked well, you get melt in the mouth, bite sized chunks packed with flavour. Goes great with rice, noodles or simply by itself!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lay pork belly upside down and gently slice between the rind and meat, towards you, while pulling the meat away from the rind. Once removed, slice into 3/4inch slices. Reserve rind for later to make crackling or use another way (skip this step if buying pre-sliced pork belly)

Step 2

Place the pork belly, ginger, garlic, rainbow peppercorns, star anise, mirin, sugar and cinnamon into a pot and cover with chicken stock. Bring to a boil, then drop the heat to a gentle simmer. Cover and cook for 2-2.5hrs, stirring occasionally and topping up with water or stock if needed

Step 3

While the pork is cooking, take a small mixing bowl and combine the peanut oil, peppercorn, ginger, sugar, honey, soy sauce, chilli, lemongrass, oyster sauce and salt. Set aside for later.

Step 4

Once the pork has finished cooking, remove it from the pan and pat dry with kitchen towel. Chop the pork into bite sized pieces and set aside. Reserve the cooking liquid as a base for thai or chinese style soups.

Step 5

In a frying pan heat 1tbsp of oil over a medium-high heat. Add the sliced pork and fry until golden and crispy. Make sure to note any fatty edges and focus rendering the fat using tongs.

Step 6

Add the glaze to the pan, making sure to coat all the pork, and cook for a few minutes until dark and sticky, take care not to burn the glaze.

Step 7

Prepare the garnishes by slicing the chilli’s and spring onions diagonally. Remove pan from heat and add the garnish. Serve hot with your choice of side.