One of my Favourite recipes of all time
One of my FAVOURITE recipes of all time! is a medium Asian recipe that serves 4. 720 calories per serving. Recipe by Kitchen Sanctuary on YouTube.
Prep: 25 min | Cook: 2 hrs 10 min | Total: 2 hrs 50 min
Cost: $23.74 total, $5.94 per serving
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
Slice the Pork Belly
If not already sliced, cut the rindless pork belly into 1/2‑inch thick strips.
Time: PT10M
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)
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
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
Cut Pork into Bite‑Sized Pieces
Slice the cooled pork strips into bite‑sized cubes or strips, about 2‑inch pieces.
Time: PT5M
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
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
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
Dietary info: Contains pork, Contains soy, Not vegetarian, Not vegan
Allergens: Soy, Honey
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder, Pork loin
- Instead of Chicken Stock: Vegetable stock, Water with bouillon cube
- Instead of Minced Ginger: Ginger paste (1 tbsp)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Rice Wine: Dry sherry
- Instead of Granulated Sugar: Honey (1 tsp)
- Instead of Neutral Oil: Sesame oil (will add flavor)
- Instead of Minced Ginger: Ginger paste (1 tbsp)
- Instead of Red Chili: Serrano or jalapeño
- Instead of Honey: Maple syrup
- Instead of Light Brown Sugar: Dark brown sugar
- Instead of Dark Soy Sauce: Regular soy sauce (add a dash of molasses)
- Instead of Lemongrass Paste: Lemongrass zest (1 tsp)
- Instead of Neutral Oil: Peanut oil
Equipment Needed
- Cast Iron Pan
- Small Bowl
- Frying Pan
- Paper Towels
- Knife
- Cutting Board
- Measuring Spoons
Critical Steps — Do Not Skip
- Simmer the pork belly for the full 2 hours to achieve tenderness and render fat.
- Pat the pork dry before frying to ensure the glaze adheres.
- Cook the glaze until it becomes sticky and fully coats the pork.
Chef Tips from the Video
- For extra depth, add a splash of rice vinegar to the glaze.
- Toast a handful of sesame seeds and sprinkle on top before serving.
- Use a mix of red and green chilies for a more complex heat.
Troubleshooting
Pork is still tough after simmering.
Continue simmering in the stock for another 30 minutes, keeping the heat low and the lid on.
Glaze is too runny and does not coat.
Increase the heat slightly and cook a few minutes longer, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Pork pieces stick to the pan and burn.
Make sure the pork is thoroughly patted dry and the pan is hot before adding oil; add a little more oil if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Simmer the pork belly ahead of time, cool, pat dry and refrigerate or freeze.
- The glaze can be prepared up to 24 hours in advance and kept refrigerated.
- Reheat the pork in a hot skillet for a few minutes before serving to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of sticky spicy glazed pork belly in Asian cuisine?
Glazed pork belly dishes are popular across East and Southeast Asia, where pork is prized for its richness. The sweet‑spicy glaze combines Chinese dark soy sauce, lemongrass and chili, reflecting a fusion of Chinese and Thai flavor profiles that have become common in modern street‑food style cooking.
What are the traditional regional variations of glazed pork belly in Chinese and Thai cuisines?
In Chinese cuisine, pork belly is often braised with soy, sugar, and Shaoxing wine (known as "hong shao rou"). Thai versions add lemongrass, kaffir lime, and bird’s eye chilies for bright heat. The recipe from Kitchen Sanctuary blends both traditions into a sweet‑spicy glaze.
How is sticky spicy glazed pork belly traditionally served in its native cultures?
In China, the braised pork is sliced thin and served over steamed rice or with buns. In Thailand, similar glazed pork is served as a snack with fresh herbs and sticky rice. The Kitchen Sanctuary version is ideal as a bite‑size appetizer or paired with egg fried rice as a main.
During which occasions or celebrations is glazed pork belly commonly enjoyed in Asian cultures?
Glazed pork belly is a festive dish for Lunar New Year, family gatherings, and street‑food festivals because its rich flavor symbolizes prosperity. It’s also popular at birthday parties and casual get‑togethers as a crowd‑pleasing finger food.
What authentic ingredients are essential for a traditional Asian glazed pork belly, and what are acceptable substitutes?
Key ingredients include pork belly, dark soy sauce, Chinese rice wine, ginger, garlic, and a sweetener like honey or brown sugar. Substitutes can be dry sherry for rice wine, regular soy sauce with a dash of molasses for dark soy, and maple syrup for honey, though the flavor will shift slightly.
What other Asian dishes pair well with sticky spicy glazed pork belly?
Serve it alongside jasmine or basmati rice, egg fried rice, pickled vegetables, steamed bok choy, or a simple cucumber salad. A light miso soup or a clear chicken broth also balances the richness of the pork.
What are the most common mistakes to avoid when making sticky spicy glazed pork belly?
Common errors include under‑simmering the pork (resulting in chewiness), not drying the pork before frying (causing a soggy glaze), and cooking the glaze too quickly, which can burn the sugars. Follow the simmer time, pat the meat dry, and watch the glaze closely.
Why does this recipe use a two‑hour simmer in stock instead of roasting the pork belly in the oven?
Simmering in stock gently renders the fat and infuses the meat with flavor while keeping it moist. Roasting can dry out the pork and requires higher heat management. The simmer also creates a flavorful broth that can be saved for soups.
Can I make the sticky spicy glazed pork belly ahead of time and how should I store it?
Yes. After simmering, cool the pork, pat dry, and refrigerate or freeze. The glaze can be prepared up to a day ahead. Reheat the pork in a hot skillet and add the glaze again to restore the sticky coating before serving.
What does the YouTube channel Kitchen Sanctuary specialize in?
The YouTube channel Kitchen Sanctuary focuses on family‑friendly, approachable recipes that blend comfort food with global flavors. Host Nicky emphasizes step‑by‑step guidance, practical kitchen tips, and making dishes that can be prepared ahead for busy households.
How does the YouTube channel Kitchen Sanctuary's approach to Asian cooking differ from other Asian cooking channels?
Kitchen Sanctuary adapts traditional Asian techniques for the home cook, using equipment most people already have (like a cast‑iron pan) and offering clear alternatives for hard‑to‑find ingredients. The channel prioritizes flavor balance and convenience over strict authenticity, making the dishes less intimidating.
Last updated: August 31, 2026
