"The Chinese always had pork belly on their menu. It’s nothing new for them, in the contrary, it’s tradition to serve pork belly in their homes. They cook it slowly, then they crisp it up by frying and serve it with a sweetish glaze. Just heavenly!!"
Nian Wuhuarou – Sticky Chinese Pork Belly
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- Recipe Card
Prep time 20mins
Cook time 2hrs 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 800 g Pork Belly
- 1 liter Broth
- 1 inch chopped Ginger
- 4 cloves halved Garlic
- 2 tbsp Sunflower Oil
- Salt
- Pepper
- 1 inch grated Ginger
- 2 tbsp Honey
- 4 tbsp Soy Sauce
- 1 tbsp Rice Wine
- 1 sprinkle of Lemon Juice
- Chili Flakes to taste
Method
Step 1
Bring the broth together with the ginger and garlic to a boil. Slice the pork belly into 1 cm slices. Then add them to the broth, cover the pan, reduce the heat and let simmer for 2 hours.
Step 2
Drain the meat; you can keep the broth for a fine noodle soup.
Step 3
Cut the meat into smaller pieces. Fry them in a flat pan, you don’t need to add oil, the meat is fatty and will release it.
Step 4
Mix the rest of the ingredients for the sauce well together and pour it over the browned meat. Let reduce for a few minutes and serve with rice and vegetables.