Description
Sticky Chinese Pork Belly is a mouthwatering dish that perfectly balances sweet and savory elements. This recipe features tender pork belly coated in a rich, sticky sauce that will have everyone coming back for seconds. Ideal for family dinners or special occasions, this delightful dish is easy to prepare and sure to impress your guests with its aromatic flavors and beautiful presentation.
Ingredients
Scale
- 2 lbs pork belly, cut into bite-sized pieces
- 1/2 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine (or dry sherry)
- 2 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 1–2 star anise
- 1 cup chicken broth
Instructions
- Marinate the pork belly: Combine brown sugar, soy sauce, rice wine, ginger, garlic, and star anise in a bowl. Add the pork belly and marinate for at least 1 hour (overnight for best results).
- Brown the pork: Heat a skillet over medium-high heat and sear the marinated pork belly until golden brown on all sides (about 5 minutes).
- Simmer the sauce: Pour in the chicken broth and remaining marinade. Bring to a boil, then reduce heat to low and cover; let simmer for about 1 hour.
- Caramelize: Uncover and increase heat slightly to thicken the sauce for an additional 5 minutes.
- Serve hot on a platter, garnished with green onions or sesame seeds alongside steamed rice or veggies.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: About 5 oz (142g)
- Calories: 385
- Sugar: 19g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 50mg
Keywords: For gluten-free options, substitute soy sauce with tamari. Adjust sweetness by varying the amount of brown sugar according to your preference. Leftovers can be stored in an airtight container in the fridge for up to three days.