Today, we’re making one of my favorite Chinese dishes: twice-cooked sticky pork belly. These crispy fried pork belly pieces melt in your mouth with a sweet, sticky, and spicy glaze that is simply to die for. Don’t forget to subscribe, click the notification icon, and post your comments. Let’s get started!
Ingredients:
- For the Pork Belly:
- 500g pork belly strips without the rind
- 1.5 liters boiling water (or enough to cover the pork)
- 1 vegetable stock cube
- A few slices of fresh ginger
- 3 garlic cloves, crushed
- 2-3 spring onions, chopped
- For the Sweet Sticky Glaze:
- 1 tablespoon vegetable or sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- Freshly minced ginger (about 1 tablespoon)
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional for a spicy kick)
Instructions:
Preparing the Pork Belly:
- Prepare the Pork Belly:
- Start by ensuring you have high-quality pork belly strips with nice alternating layers of meat and fat. If there’s too much fat, feel free to trim the excess.
- Cook the Pork Belly:
- In a large pan, add 1.5 liters of boiling water or just enough to cover the pork.
- Add the vegetable stock cube, fresh ginger slices, crushed garlic cloves, and chopped spring onions. Stir well to ensure the stock cube dissolves and everything is mixed together.
- Simmer the Pork:
- Carefully add the pork belly strips to the boiling water. Mix to ensure each piece is fully submerged.
- Reduce the heat to the lowest setting, cover with a lid, and let it simmer for 45-50 minutes. This slow cooking will make the pork tender on the inside while we achieve a crispy outside later.
Making the Sweet Sticky Glaze:
- Prepare the Glaze:
- In a small bowl, add 1 tablespoon of vegetable or sesame oil.
- Add 3 tablespoons of soy sauce, 2 tablespoons of honey (coat the spoon with oil first to make it slide off easily), and 2 tablespoons of brown sugar.
- Add freshly minced ginger and 1 tablespoon of rice vinegar.
- Optionally, add 1 teaspoon of chili flakes for a spicy kick. Mix everything well.
Frying and Glazing the Pork Belly:
- Fry the Pork Belly:
- Once the pork belly has finished simmering, remove it from the pot and let it cool slightly. Pat the pieces dry with paper towels to remove excess moisture.
- In a large skillet, heat some vegetable or sesame oil over medium-high heat.
- Add the pork belly strips and fry until they are crispy and golden brown on all sides. This will take about 5-7 minutes per side.
- Add the Glaze:
- Once the pork belly is crispy, reduce the heat to medium and pour the sweet sticky glaze over the pork.
- Toss the pork belly pieces in the glaze to ensure they are fully coated. Continue to cook until the glaze thickens and becomes sticky, about 2-3 minutes.
Serving:
- Serve and Enjoy:
- Transfer the twice-cooked sticky pork belly to a serving platter.
- Garnish with some chopped spring onions or sesame seeds if desired.
- Serve immediately and enjoy the delicious, melt-in-your-mouth goodness!
Tips and Variations:
- Vegetable Variations: You can add some stir-fried vegetables like bell peppers, broccoli, or snap peas to the dish for a balanced meal.
- Spiciness: Adjust the amount of chili flakes to your preference. You can also add a splash of sriracha or another hot sauce if you like it extra spicy.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
FAQ Section:
Can I use pork belly with the rind on?
- It’s best to use pork belly without the rind for this recipe as it allows the meat to become tender and the exterior to get crispy without becoming too tough.
What can I use instead of honey?
- Maple syrup or agave nectar can be used as a substitute for honey if you prefer.
Is there a vegetarian version of this recipe?
- You can use tofu or tempeh instead of pork belly. The cooking times will differ, but the flavors will still be delicious.
Can I make this recipe ahead of time?
- Yes, you can prepare the pork belly and glaze ahead of time. Reheat and glaze the pork just before serving to maintain its crispy texture.
What should I serve with this dish?
- This dish pairs well with steamed rice, noodles, or even a simple green salad.
Thanks for cooking with me today! I hope you love this twice-cooked sticky pork belly as much as I do. Don’t forget to subscribe, hit the notification bell, and leave a comment below with the name of your city – I’ll make sure to leave a heart for you! Enjoy your meal and see you next time on Can’t Cook with Jason.
