Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Sticky Chinese Pork Belly
Sticky Chinese pork belly

Sticky Chinese Pork Belly

Brought to you by: MOB Kitchen

Prep time:

Cook time:

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.
Share recipe


  • 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


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.

Shop the ingredients

You might like