How to Make Insanely Easy Sticky Pork Belly

This is food heaven, crispy fried pork belly with tender melt in the mouth meat, smothered in an unctuous sticky sweet glaze with a hint of chilli to balance out the flavours. This has got to be one of my favourite Chinese dishes and I don’t think there are many better ways to cook and eat pork belly. It can be served on cocktail sticks as party food, the star of it’s own burger, or a more formal dinner served on a bed of pillowy soft jasmine rice with a side of healthy pak choi.

Ingredients needed:

For the Sticky Pork:
500g Pork Belly Strips (rind removed)
1tbsp Vegetable Oil
3Tbs Soy Sauce
2Tbsp Honey
1Tbsp Brown Sugar
Thumb of Ginger, minced
1 Red Chilli, finely sliced (substitute with a few red pepper flakes for less heat)

For the Stock:
1.5Ltr Water
1 Vegetable or Chicken Stock Cube
3-4 Slices of Fresh Ginger
2-3 Garlic Cloves
2-3 Spring Onions, Roughly Chopped


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