Chinese Pork Belly | Video
Crispy pork belly bites tossed in sweet and spicy sauce
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Servings
Ingredients
To cook pork belly:
- 2 kg pork belly
- 3 garlic cloves peeled and chopped
- ½ inch fresh ginger peeled and chopped
- 4 cups chicken broth stock
Glaze:
- 2 cm fresh ginger peeled and minced
- 2 tablespoons brown sugar
- 2 tablespoons dark soy sauce
- 1 tablespoon honey
- 1 teaspoon rice wine vinegar
- 1 teaspoon Chinese five spice
- ½ teaspoon red pepper chili flakes
Other ingredients:
- 1 tablespoon oil
- Salt and pepper to taste
- Chopped spring onions or scallions to garnish
- Sesame seeds to garnish (optional)
- Steamed rice or Chinese fried rice to serve
- Steamed vegetables to serve
Instructions
Cook pork belly:
- Place pork belly in the slow cooker. Pour chicken broth (stock).
- Add ginger, garlic and cloves.
- Cover with lid. Cook on low for 6-7 hours or on high for 4-5 hours adding more stock (broth) or water if it is becoming too dry. (Alternatively, you can cook the pork belly over stove top. Add all the ingredients to a large saucepan and cook for 2 hours adding more water if needed)
- Remove pork belly from the slow cooker. Cut into large cubes. Set aside.
Prepare glaze:
- Combine together minced ginger, brown sugar, soy sauce, honey, vinegar, Chinese five spice and red chili flakes in a medium bowl. Set aside.
Fry pork and add glaze:
- Heat 1 tablespoon oil in a large frying pan over medium heat.
- Arrange chopped pork cubes in a single layer. Fry until all sides are crispy and browned.
- Add the glaze. Let it simmer for 1-2 minutes to create a sticky glaze that sticks to the pork belly. Toss the pork bites in the glaze.
- To serve, spoon pork belly over rice and serve with steamed vegetables.
- Garnish with spring onions (scallions) and sesame seeds.
Video
Nutrition
Serving: 1g | Calories: 1145kcal | Carbohydrates: 27g | Protein: 81g | Fat: 78g | Saturated Fat: 27g | Polyunsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 1369mg | Fiber: 2g | Sugar: 8g