The dish is only as spicy as you want it to be as the chilli is optional, so it’s family-friendly. Slow-cooked Sticky Pork Belly is comfort food x 100 and, once you’ve made it, you’ll struggle to pay for this again at that fancy restaurant or order takeout. It’s so satisfying and inexpensive to make at home! My family always look forward to the nights when I cook this dish, and it’s also super impressive to serve to guests. The leftovers are just gorgeous the next day, so I often make an extra-large batch. Even better, the dish freezes well.
What type of pork belly do I use?
The recipe calls for 1 kg (2 lb 3 oz) of pork belly, cut into 2–3 cm (3/4–1¼ inch) cubes. You don’t need to remove the rind/skin as it cooks down and becomes seriously soft and delicious as it cooks. Pork belly is a relatively low-cost cut of meat, I try to buy the best I can afford that’s sustainably produced, from a good-quality butcher where possible. Most good-quality butchers also only stock only female pork, which has a much less gamey flavour and smell.
What to serve with Slow-cooked Sticky Pork Belly?
Because the pork is rich and indulgent, I highly recommend serving it with something green. Try bok choy (pak choy), Chinese broccoli (gai lan), green beans, snow peas (mangetout), sauteed spinach or silverbeet (Swiss chard), broccolini or sliced cucumber. Another option is an Asian-inspired coleslaw with shredded cabbage, carrot, spring onion (scallion) and a sesame soy vinaigrette.
Watch how to make Slow-cooked Sticky Pork Belly
More of my favourite Asian-inspired recipes:
Crispy Sesame Chicken and Fried RiceWonton Dumpling SoupJuicy Thai Beef Lettuce CupsHoney Soy Chicken Bahn Mi 5 from 7 reviews
MAKE AHEAD
Pork – Cut the pork into pieces as per the recipe and refrigerate in an airtight container up until its expiry date. Garlic, onion and ginger – Prepare these ingredients as per the recipe and refrigerate (separate from the meat) in an airtight container for up to 24 hours prior to cooking.
LEFTOVERS
Refrigerate cooked leftovers for up to 3 days. Freeze for up to 2 months, ensuring the pork is well covered in the sticky broth to prevent freezer burn. Best thawed completely overnight in the fridge before reheating. Reheat in the microwave or on the stovetop over medium–low heat with a splash of boiling water to help loosen the sauce.
