Sticky Chinese Pork Belly is a classic Chinese dish known for its tender pork pieces, coated in a rich, sweet, and savory sauce. The slow cooking process allows the pork belly to absorb all the delicious flavors, creating a melt-in-your-mouth texture. This recipe is perfect for serving as a main dish with steamed rice or as part of a larger Chinese meal.

In this post, I’ll guide you through the steps of making this dish, including some helpful tips, variations, and frequently asked questions. Let’s dive in!

Ingredients for Sticky Chinese Pork Belly

• 1.5 pounds pork belly, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and sliced
• ¼ cup light soy sauce
• ¼ cup dark soy sauce
• ⅓ cup Shaoxing wine (Chinese cooking wine)
• ¼ cup hoisin sauce
• ¼ cup brown sugar
• 1 cup water
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions for Making Sticky Chinese Pork Belly

Step 1: Prepare the Pork Belly

1. Cut the Pork Belly: Begin by cutting the pork belly into 1-inch pieces. If the pork belly has a thick layer of skin, you can choose to keep it on or remove it based on your preference.
2. Blanch the Pork (Optional): To remove excess fat and impurities, bring a pot of water to a boil and blanch the pork belly pieces for 2-3 minutes. Drain and set aside.

Step 2: Brown the Pork Belly

1. Heat the Oil: In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Brown the Pork: Add the pork belly pieces to the pan and brown them on all sides, about 5-7 minutes. This will render some of the fat and give the pork a nice color.

Step 3: Add Aromatics

1. Add Garlic and Ginger: Add the minced garlic and sliced ginger to the pan with the pork. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Step 4: Make the Sauce

1. Add Sauces and Sugar: Pour in ¼ cup light soy sauce, ¼ cup dark soy sauce, ⅓ cup Shaoxing wine, ¼ cup hoisin sauce, and ¼ cup brown sugar. Stir to combine, ensuring the pork is well coated in the sauce.
2. Add Water: Add 1 cup of water to the pan and stir everything together.

Step 5: Simmer the Pork

1. Simmer: Reduce the heat to low, cover the pan, and let the pork simmer for 1 to 1.5 hours, stirring occasionally. The pork will become tender, and the sauce will thicken into a sticky glaze.
2. Uncover and Thicken the Sauce: During the last 10-15 minutes of cooking, uncover the pan and increase the heat slightly to reduce and thicken the sauce. Stir frequently to prevent burning.

Step 6: Garnish and Serve

1. Garnish: Once the pork is tender and the sauce is sticky, remove from heat. Garnish with chopped green onions and sesame seeds before serving.
2. Serve: Serve the sticky pork belly over steamed rice or with vegetables for a complete meal.

Cooking Notes

• Blanching the Pork Belly: Blanching the pork belly before browning helps to remove impurities and excess fat. This step is optional but highly recommended for a cleaner, less greasy dish.
• Balance the Sweetness: The combination of brown sugar and hoisin sauce creates a rich sweetness. If you prefer a less sweet version, you can reduce the amount of brown sugar or hoisin sauce.
• Shaoxing Wine Substitute: If you don’t have Shaoxing wine, you can substitute it with dry sherry or mirin. If you want to avoid alcohol altogether, use chicken broth or water.

Variations of Sticky Chinese Pork Belly

Spicy Sticky Pork Belly

For a spicy version of this dish, add 1-2 tablespoons of chili paste or sriracha to the sauce. You can also add red pepper flakes or sliced fresh chilies for extra heat.

Honey-Glazed Pork Belly

For a different take on this recipe, replace the brown sugar with ¼ cup honey to give the pork belly a slightly lighter, floral sweetness. The honey also adds a beautiful glaze to the pork.

Sticky Pork Belly with Vegetables

For a more balanced meal, add some vegetables during the last 15 minutes of cooking. Bok choy, snow peas, or broccoliwork well in this dish, soaking up the flavorful sauce while still retaining their crisp texture.

Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?

Yes! Sticky Chinese Pork Belly actually tastes even better the next day as the flavors continue to develop. You can make it a day in advance, store it in the refrigerator, and reheat before serving. To reheat, simply warm it in a pan over low heat until heated through.

2. What should I serve with Sticky Chinese Pork Belly?

This dish pairs beautifully with steamed rice, which soaks up the rich, sticky sauce. You can also serve it with stir-fried vegetables, noodles, or even steamed buns (bao) for a more complete meal.

3. How do I store leftovers?

Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a pan on the stove or in the microwave, adding a little water if necessary to loosen the sauce.

4. Can I use a slow cooker for this recipe?

Yes! After browning the pork belly and sautéing the garlic and ginger, transfer everything to a slow cooker. Add the sauces, sugar, and water, then cook on low for 6-8 hours or high for 3-4 hours, until the pork is tender and the sauce is thick.

5. Can I substitute pork belly with another cut of meat?

Pork belly is ideal for this recipe because of its rich, fatty texture. However, you can substitute with pork shoulder or pork butt if you prefer a leaner cut. Keep in mind that the texture and flavor will differ slightly.

Sticky Chinese Pork Belly is a rich, flavorful dish that’s sure to impress. With its melt-in-your-mouth pork and sticky, savory-sweet sauce, this recipe is perfect for any occasion, whether you’re serving it as a main dish or incorporating it into a larger meal. The combination of soy sauce, hoisin, Shaoxing wine, and brown sugar creates a deliciously sticky glaze that coats the tender pork belly beautifully.

Whether you stick to the traditional recipe or try one of the variations, this dish is sure to become a favorite in your home. Enjoy!