One of my FAVOURITE recipes of all time!

Ingredients

• 1 kilogram Pork Belly (rindless, sliced into 1/2‑inch strips)
• 1 liter Chicken Stock (hot, can be store‑bought or homemade)
• 1 tablespoon Minced Ginger (fresh ginger, minced)
• 3 cloves Garlic Cloves (peeled and roughly chopped)
• 1 tablespoon Rice Wine (Chinese Shaoxing wine preferred)
• 1 tablespoon Granulated Sugar
• 1 tablespoon Neutral Oil (for glaze, e.g., vegetable or canola oil)
• pinch pinch Salt (to taste)
• pinch pinch Black Pepper (freshly ground)
• 1 tablespoon Minced Ginger (for glaze, fresh)
• 1 whole Red Chili (finely chopped, seeds removed for less heat)
• 2 tablespoons Honey (light honey)
• 2 tablespoons Light Brown Sugar (packed)
• 3 tablespoons Dark Soy Sauce (Chinese dark soy sauce for color and depth)
• 1 teaspoon Lemongrass Paste (can use fresh minced lemongrass)
• 1 tablespoon Neutral Oil (for frying the pork)

Instructions

1. Slice the Pork Belly

   If not already sliced, cut the rindless pork belly into 1/2‑inch thick strips.

   Time: PT10M

2. Simmer the Pork in Stock

   Place the pork strips in a large pan, add 1 L hot chicken stock, 1 Tbsp minced ginger, 3 chopped garlic cloves, 1 Tbsp rice wine and 1 Tbsp sugar. Stir, bring to a boil, then cover, lower the heat and simmer for 2 hours.

   Time: PT2H

   Temperature: low simmer (~90°C)

3. Remove and Dry the Pork

   Turn off the heat, lift the pork out of the liquid with a slotted spoon and pat dry with paper towels.

   Time: PT5M

4. Prepare the Sticky Spicy Glaze

   In a small bowl combine 1 Tbsp oil, a pinch of salt and pepper, 1 Tbsp minced ginger, 1 finely chopped red chili, 2 Tbsp honey, 2 Tbsp light brown sugar, 3 Tbsp dark soy sauce and 1 tsp lemongrass paste. Mix until smooth.

   Time: PT5M

5. Cut Pork into Bite‑Sized Pieces

   Slice the cooled pork strips into bite‑sized cubes or strips, about 2‑inch pieces.

   Time: PT5M

6. Fry the Pork

   Heat 1 Tbsp oil in a frying pan over medium‑high heat. Add the pork pieces, sprinkle with a pinch of salt and pepper, and fry, turning frequently, until the edges turn golden, about 5 minutes. Watch for splatter.

   Time: PT5M

   Temperature: medium‑high

7. Glaze the Pork

   Pour the prepared glaze over the fried pork, continue cooking for another 5 minutes, stirring gently, until the sauce thickens, becomes sticky and coats each piece.

   Time: PT5M

   Temperature: medium

8. Serve

   Transfer the glazed pork belly to a serving plate. Serve hot as an appetizer or with egg fried rice as a main.

   Time: PT2M

Nutrition Facts

Calories

720

Protein

20 g

Carbohydrates

15 g

Fat

45 g

Fiber

0 g