Sticky Chinese Pork Belly
By MOB Kitchen
Published on 13 February 2023
This sticky Chinese pork belly by MOB Kitchen is a firm favourite of the brilliant Ore Oduba. It’s succulent, sticky and sweet – what more could you want?Looking for more Chinese recipe inspiration? We've got you covered.Time and servings
1 hr 15 minsTotal time
3Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 500 g of lean pork belly, chopped into 3cm cubes
- 4 slices of fresh ginger
- 1 onion, sliced
- 2 garlic cloves, crushed
- 2 tbsp of olive oil
- 2 tbsp of dark brown sugar
- 3 tbsp of light soy sauce
- 3 tbsp of rice wine
- 2 bulbs of pak choi
- 4 spring onions, sliced
Method
Step 1
Bring 1 litre of water to the boil, then add the pork, ginger, onion, and garlic, and cook for 3-4 mins. Remove contents from the water and drain on a plate lined with a paper towel.Step 2
Clean and dry the pot, or get a new one. Then return it to a high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.Step 3
Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelised, and coated the pork evenly.Step 4
Immediately add the soy sauces and rice wine, stirring continuously for 5-6 mins more, or until the liquid has reduced to a thick glaze.Step 5
Add 250ml of water. Stir, cover, and simmer for about 45 mins. Make sure the mixture is at a low simmer, not boiling. Stir every 10 mins or so, adding more water if the pot is getting dry.Step 6
Meanwhile, cut the rind off the pak choi, keeping leaves whole. Steam it for 5-6 mins, but don't let it lose its crunch. Add a pinch of salt.Step 7
Remove the lid from the pork. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.Step 8
Heap the pork into bowls, sprinkle with spring onion slices and put the pak choi leaves on the side. Serve with rice.