Sticky Chinese Pork Belly
Sticky Chinese Pork Belly
Dawn Arnold
4
2 hours 30 minutes
Chinese
Dinner
This is by far the best Pork Belly dish I have ever made. I adapted this recipe from Kitchen Sanctuary, and it is delicious. I didn't have some ingredients on hand, so I changed it up a little bit. Click here for her full recipe.
Ingredients
2 pounds Pork Belly, cubed and rindless (without the outer thin layer of skin)
4 cups Chicken Broth
1 tablespoon Ginger Puree
3 Garlic Cloves, minced
1 tablespoons Sugar
Salt & Pepper to taste
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2-3 tablespoon Cooking Oil (1 for the sauce and 1-2 for cooking the pork belly)
Salt & Pepper to taste
1 tablespoon Ginger Puree
2 tablespoons Honey
2 tablespoons Dark Brown Sugar
3 tablespoons Soy Sauce
1 teaspoon Lemon Juice
Optional: Green Onions for garnish at the end
Directions
In a pot, add your cubed pork belly, chicken broth, ginger puree, minced garlic, and sugar and stir to combine. Bring this mixture to a boil.
Once the mixture is boiling, put a lid on it and reduce the heat to a simmer for 2 hours.
While the pork is boiling, go ahead and make the sauce in a small bowl by mixing all the sauce ingredients together. Set this to the side until you are ready for it.
Once it has finished boiling, remove the pork to a rack where it can drain. Pat the pork with a paper towel to dry it as much as possible.
Salt and Pepper to taste.
Heat 1-2 tablespoons of Oil in a pan and fry the pork until golden and crispy on all sides. You may want to use a splatter screen because it may splatter oil while cooking. This will take a good few minutes, so be patient and stir frequently.
Once the mixture is golden and crispy, if you see you have too much oil left in the pan, strain the oil out before adding the sauce.
Add the sauce to the pork belly and cook and stir constantly until the sauce thickens and coat the pork belly.
Remove from the heat and pour into a serving dish. I like to sprinkle mine with chopped green onion.
Adpated from Kitchen Santuary