Sweet And Spicy Glazed Pork Belly Recipes

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STICKY CHINESE PORK BELLY



Sticky Chinese Pork Belly image

Sticky Chinese Belly Pork - Slow-cooked until meltingly tender and then finished with a sticky chilli glaze.

Provided by Nicky Corbishley

Categories     Dinner

Time 2h25m

Number Of Ingredients 16

1 kg (2.2lb) rindless pork belly slices (chopped in half (each piece being approx. the length of your index finger))
1 litre (4+ 1/4 cups) hot chicken stock
1 thumb sized piece of ginger (peeled and minced (or 1 tbsp of ginger puree))
3 cloves garlic (peeled and roughly chopped)
1 tbsp rice wine
1 tbsp caster sugar
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
Chopped spring onions
Chopped red chillies

Steps:

  • Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.
  • 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.
  • 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).
  • 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.

Nutrition Facts : Calories 531 kcal, Carbohydrate 14 g, Protein 33 g, Fat 38 g, SaturatedFat 15 g, Sodium 654 mg, Sugar 12 g, ServingSize 1 serving

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