One of my FAVOURITE recipes of all time!

This Sticky Chinese Pork Belly is one of my absolute favourite recipes.

This recipe and 99 others are available in my new book 'It's all about dinner'

I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album

Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.

Servings 4-6 servings

Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar

Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste

To Serve:
Boiled rice
Green Vegetables

Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.

2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.

5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.

6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.

7. Remove from the heat and serve.

Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.

Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.

Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.

#cookingshow #recipe #fakeaway

[stevebrown]

I commented a couple of weeks ago about your crispy chilli beef and how amazing it was especially because I’m now 63 and just started cooking. So, I made your pork belly for my kids and grandkids last night instead of having our usual monthly take away night, and I swear, for the first 2 minutes, the table was silent, what a hit, as I have said before, you are indeed an inspiring tutor. ❤

[alanevans]

Hi Nicky, i've spent time and been lucky enough to live, for some time in South East Asia and the way you present and guide with your dishes are thoughtful, caring and encourage normal English people to cook fabulous dishes in your down to Earth, motherly and caring manner !!! Keep up the great work .

[kathyliin]

I made this with pork belly, and pork shoulder mixed. My husband is the pickiest eater you could ever find. Well I made extra sauce with this, and served it with rice. It was absolutely delicious, my favourite dish now too.

[htkm]

One of the best no nonsense cooking channels on YouTube . Fantastic presenter, great recipes that are not intimidating to make! I just made this and I’ve been cooking for 40 years, and it was freakin’ awesome!

[gojenson]

I'm Vietnamese, so my parents would make the Vietnamese version. Since they moved away, I asked them to make it for me when I visited them for Christmas. It brings back some memories. I would also recommend simmering some hard boiled eggs with it too.

[redletterhouse]

I love this recipe. I now have a reason to buy pork belly. My family loves it too. Thank you for Sharing

[evanschneider]

Trust me on this. Add an amazing depth of flavor to the dish by adding just two star anise to that boiling liquid.

[SuAndFox]

(Sydney, Australia). I made this today and it tastes like MORE PLEASE! I will be making again as an appetiser when I cook dinner for friends and family next time since it's so easy to prep ahead of time and simply do the last step to serve hot. Thank you.

[patriciagabrielides]

Have emailed this to my husband (he’s the cook in our house)… Can’t wait 😋😋😋😋

[streetmech]

Loved it, instead of a pan and 2hrs of cooking time I chucked everything into the pressure cooker for 30 minutes and nailed it 👍

[chriswright]

This is very similar to Shaghai Red Pork Belly. Done properly it’s amazing, but very powerful.

[xhalokityx]

Tried this recipe last night, so nice and my husband loved it.😊 I used chilli flakes and ginger powder as substitutes, still worked out well.

[paulemerson]

Hi Katie, Just made this.Been meaning to try it for weeks.Wowsers.Lovely.My little girl helped me and she had first taste of it (she insisted and who am i to argue) and she said "Wow that is lovely".
Thank you again.x

[vertigoleo]

Wow, wow… I love all your recipes, but this one was something else. I made it as a burger, and it was out of this world!! Best cooking channel ever.

[KimCarter-ngde]

So happy today because I’ve just discovered Kitchen Sanctuary. The recipes look absolutely delicious and what I really appreciate is the videos are informative, precise (not full waffle that mean a lot of videos go on for far, far too long) and have made me eager to get cooking again. What to do first 😁😁.
Thank you, Nicky.

[tilerman]

Made this yesterday and can confirm it's awesome, so so good. What didn't get eaten yesterday evening i took to work today and it's equally good when cold.

[MarkMiller]

The rind definitely makes this dish better. Cooked it it’s almost melting it becomes super rich.

[dikbeats]

Looks absolutely lush! With egg fried rice that would be a winner

[shenghong]

I’d recommend using white pepper instead of black pepper - adds more kick to the dish. Also a dash of Chinese five spice too to give it a bit of Earth depth to complement the sweetness!

[legitwhitebelt]

I will make this. I need a good knife first. Everyone will be impressed and want to be my friend. Thanks for video