This Pork Belly Recipe is SOOO Addictive!

Check out my 3-step process for the best pork belly you've ever tasted. 😍🤩

This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!

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 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
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 with some rice and green veg.

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.

#Recipe #CookingShow #ComfortFood

[mom-fmyw]

hey, it seems that ur recipe is good and I would 100% like to try it but your instructions are very vague, u didn’t specify which stock, nor did u specify the measurements of the ingredients.

[martindavis]

Thank you for the simple and succinct instructions. I tire of skipping through every other "personality" intro to get to the cooking part of videos when I need real info. You a breath of fresh air.

[dfp]

I cooked this today and was really nice. However, I wouldn´t put any salt on it, the saltiness of the soy sauce is more than enough to bring taste to the pork

[spacenavis]

Compliments to you. Compliments up and down from this dish. The smile on peoples faces, you cant beat that

[suziperret]

Tried a version of this after seeing the video..Did the stock, chicken, with garlic..simmered..Then dried the pork belly pieces and into a sauce pan to fry in oil. Then doused with" bone sucking" marinade sauce..added a bit of the fat back into the sauce continued cooking. Then put it on rice...served with cauliflower that steamed in the original broth...thanks for the inspiration.

[shadowlover]

Made this today! So good. Did a little short cut and cooked my pork belly in my instapot for 10-15 minutes instead of boiling for 2 hours! So good!!!

[path.]

Tried this on Sunday and it was delicious! It is now Tuesday and it has been requested again. Thank you for posting.

[gordonhopkins]

Excellent dish, the ONLY PROBLEM is I’m diabetic & I had to substitute the sugar with a touch of 🍯 Honey, worked just as well & VERY VERY TASTY. I’ve always hated Pork Belly UNTIL NOW! Thank you & I’m going to make some for my brother & my sister-in-law next week & see what they think. Again, thank for an excellent recipe 👏👏👏.

[Mottleydude]

I just tried this recipe. I served with carrots glazed in maple syrup and served it with jasmine rice.

My Asian wife flipped out and we both loved it.

[petejones]

Made this tonight, used the leftover liquid from the braising to cook my rice and veg, had a good amount of pork fat in it which added to the flavour and gave the rice a lovely sheen.

[todoranamaria]

I made this and ate it with my family in Korean lettuce wraps!!! It was insanely good! Thanks xx

[Ohwhale]

This is extremely delicious!!! I have made it several times and also done boneless pork country style ribs this way. It's always super tasty. I love it with sticky rice.

[amytrumbull]

I made this and it’s one of the absolute best things I’ve ever made! Thanks so much for the recipe!

[mollybailey]

Made this tonight. I had thinner sliced pork belly so only boiled an hour. This was delicious! Served over rice and sliced cabbage.

[patsypop]

Made this yesterday ..its was gorgeous. Definitely will make again and the soup left was so full of flavours..thank you

[juliekim]

This was delicious! I ate them with Korean Lettuce wraps and they were the best! Thank you for uploading this video! My family loved them!

[Jolene_Foo]

IT TASTE SO GOOD 🎉
My husband like it very much, today going to cook for the second time.

[Taintedrose]

this recipe is so good. BUT might i suggest using the broth for pho noodles after you remove the pork belly. so delicious <3 <3 thank you

[WendyLh]

Tried this and tasted so good
Granted I had to use a few alternatives to some ingredients I didn’t have but it tasted awesome and my family loved it

[ferrypanda]

I made this for my boyfriend and he loved it! Thank you :)