Sticky Chinese Pork Belly

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Author: MOB Kitchen

Prep time: 15 mins

Cook time: 1 hr

Serves: 3

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.

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Ingredients Method

Ingredients

500g lean pork belly, chopped into 3cm cubes
4 slices fresh ginger
1 onion, sliced
2 garlic cloves, crushed
2 tbsp olive oil
2 tbsp dark brown sugar
3 tbsp light soy sauce
3 tbsp rice wine
2 bulbs 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.