This recipe makes perfect Chinese pork belly with a delicious sticky 5 spice sauce.
This recipe for Sticky Chinese Pork Belly is super simple to make and all cooked in one dish. The pork turns out so tender with a lovely sticky sauce flavoured with star anise and five spice powder.
This recipe has been one of the most popular on my website, it seems like everyone is looking for ways to cook pork belly at home. Most of the ingredients will be in your pantry, you may have to add Chinese Five spice powder to your next grocery shop.
HOW TO MAKE STICKY PORK BELLY:
Make sure you preheat your oven to 170°C fan bake. With a very sharp knife slice pork into bite sized pieces. Place pork into an ovenproof baking dish and sprinkle with the flour to coat the meat.
Combine all of the marinade ingredients in a jug and whisk it all together then pour it over the pork. Use tongs to coat all of the pork with the sauce then pour in the stock. Scatter over the star anise and cinnamon sticks if using (Just leave these out if you do not have them on hand).
Cover with the lid or if your dish doesn't have one you can use tin foil instead. Bake for 1 hour and 45 minutes then remove the dish from the oven and stir. Add 1 cup of boiling water and place the dish back in the oven uncovered. Turn the oven up to 200°C and bake for 30 minutes until the pork is looking and smelling amazing.
If your sauce is too thick, add more water, or if it seems too thin, cook for a bit longer. Remove the star anise and cinnamon sticks before serving. Scatter over spring onion and sesame seeds then serve with rice and steamed bok choy or other asian style green vegetables.
If you want a different serving option, this braised pork tastes great in steamed bao buns. Serve hot bao buns with fresh sliced carrot, cabbage, spring onion and coriander. Finish it off with hoisin sauce and Japanese mayo.
This recipe would also work well with pork loin if you want less fat and chicken thighs would taste amazing in this sauce too, just adjust baking time until the chicken is cooked through.
To make this in a slow cooker: Cook on high for 3-4 hours or low 7-8, leave out the extra cup of boiling water. You may have to transfer the pork to an ovenproof dish and put it under the grill for 10 minutes to crisp up the pork at the end.
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- 1kg pork belly strips/slices, sliced 2cm thick
- 1 Tbsp flour/gluten free flour
- 1 cup beef stock
- 2 Tbsp sweet chilli sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 tsp Chinese five spice
- 1 tsp ground coriander
- 1 tsp sesame oil
- ¼ cup soy sauce
- 1 tsp garlic powder
- Shake of chilli flakes
- 3 star anise & 2 Cinnamon sticks (optional)
- 1 spring onion, sliced
- 1 Tbsp sesame seeds
- 2 cups cooked white rice
- Steamed bok choy
Preheat oven to 170°C fan bake. Place pork into an ovenproof baking dish and sprinkle with flour to coat the meat.
Combine all of the marinade ingredients in a jug, stir together then pour over the pork. Use tongs to coat all of the pork with the sauce then pour in the stock.
Cover with the lid or foil then bake for 1 hour and 45 minutes. Remove from the oven, stir, then add 1 cup of boiling water.
Turn the oven up to 200°C and bake uncovered for 30 minutes until the pork is looking and smelling amazing. If your sauce is too thick, add more water, or if it seems too thin, cook for a bit longer.
Scatter over spring onion and sesame seeds then serve with hot rice and steamed bok choy.
- Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- If using star anise and cinnamon make sure you remove then before serving, so people don't break their teeth.
- To make this in a slow cooker: Coat pork pieces in flour then pour over marinade and stock. Stir well then cook on high for 3-4 hours or low 7-8 until the pork is nice and tender and the sauce has thickened up. You may have to transfer the pork to an ovenproof dish and put it under the grill for 10 minutes to crisp up the pork at the end.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 650Total Fat: 68gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 248mgSodium: 1870mgCarbohydrates: 69gFiber: 3gSugar: 35gProtein: 76g
Nutritional values are approximate. Please use your own calculations if you require a special diet.