One of my FAVOURITE recipes of all time!

This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy: www.kitchensanctuary.com/its-...
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site: www.kitchensanctuary.com/stic...
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway

[@stevebrown8233]

I commented a couple of weeks ago about your crispy chilli beef and how amazing it was especially because I’m now 63 and just started cooking. So, I made your pork belly for my kids and grandkids last night instead of having our usual monthly take away night, and I swear, for the first 2 minutes, the table was silent, what a hit, as I have said before, you are indeed an inspiring tutor. ❤

[@andywatts8654]

Well done gramps

[@alanevans1114]

Hi Nicky , i've spent time and been lucky enough to live , for some time in South East Asia and the way you present and guide with your dishes are thoughtful , caring and encourage normal English people to cook fabulous dishes in your down to Earth , motherly and caring manner !!! Keep up the great work .

[@kathyliin8438]

I made this with pork belly, and pork shoulder mixed. My husband is the pickiest eater you could ever find. Well I made extra sauce with this, and served it with rice. It was absolutely delicious, my favourite dish now too.

[@SuAndFox]

(Sydney, Australia). I made this today and it tastes like MORE PLEASE! I will be making again as an appetiser when I cook dinner for friends and family next time since it's so easy to prep ahead of time and simply do the last step to serve hot. Thank you.

[@rgr3427]

Love the recipes and how you present them. We have prepared numerous dishes from your channel and love them all. Normally I print your free recipes and go from there, (printed this one just now) but figured I would get them all in one package, just ordered your book, can’t wait to get it. I will still watch and hit the like button, as I really get so much more out of “watching” you prepare these meals then just the printout. Thank you for taking the time to present all these wonderful dishes to us all. Be safe, be happy & keep cooking !

[@KimCarter-ng5de]

So happy today because I’ve just discovered Kitchen Sanctuary. The recipes look absolutely delicious and what I really appreciate is the videos are informative, precise (not full waffle that mean a lot of videos go on for far, far too long) and have made me eager to get cooking again. What to do first 😁😁. Thank you, Nicky.

[@RobinMorris-FollowMeChaps]

I made this as per your recipe and you are right - absolutely FANTASTIC. I just love your recipes and the way you present them

[@htkm1179]

One of the best no nonsense cooking channels on KZbin . Fantastic presenter, great recipes that are not intimidating to make! I just made this and I’ve been cooking for 40 years, and it was freakin’ awesome!

[@horsenuts1831]

Oh, bullshit. She's using a rented kitchen and doesn't even know how to cook. She is frying with a brand new frying pan that has obviously never been used before and doesn't even know how to use it (she immediately overloads it). It strikes me that she really, really, wants to be a KZbinr and somebody (rich husband) will pay anything to rent a kitchen, buy new equipment, pay for a new hairdo, and then pay for somebody to add the background music to make it look presentable.

[@shoegal7]

@@horsenuts1831 bitter much?

[@jackie6742]

I agree that it really depends on your way of cooking this For me it's like a copy version of the original Vietnam 🇻🇳 recipe Again it's not the same

[@jackie6742]

😂

[@thehorrendousspacekablooie179]

I'm dying here!

[@tilerman]

Made this yesterday and can confirm it's awesome, so so good. What didn't get eaten yesterday evening i took to work today and it's equally good when cold.

[@paulemerson2841]

Hi Katie,Just made this.Been meaning to try it for weeks.Wowsers.Lovely.My little girl helped me and she had first taste of it (she insisted and who am i to argue) and she said "Wow that is lovely". Thank you again.x

[@geoffsymons5786]

This is just amazing, one of my favourites, my wife loves it too. It's better than anything I have had from a Chinese takeaway. Loving your book.

[@susanford2388]

I love your recipes always a hit with my family. Thank you.

[@thehorrendousspacekablooie179]

You are brilliant on how you do the conversions for the recipe!

[@jimboxl]

Made this this evening, was an absolute hit. Will make it again for sure.

[@vertigoleo]

Wow, wow… I love all your recipes, but this one was something else. I made it as a burger, and it was out of this world!! Best cooking channel ever.

[@etm567]

This woman knows next. To nothing about cooking. She may have some decent recipes, but you might want to learn, but her knowledge about cooking is so backward and uninformed, I find it hard to believe that she even attempts to sell herself as a knowledgeable cook.

[@patriciagabrielides3146]

Have emailed this to my husband (he’s the cook in our house)… Can’t wait 😋😋😋😋

[@Kitchensanctuary]

Hope you like it!

[@msbest2u]

My husband sent this to me and he is the cook in our house. 🤣 Cannot wait until he makes this!

[@davejalenderki]

I watched this video a couple of days ago and made the dish tonight. It was awesome. Thanks for sharing.

[@brianmoar8180]

That looks amazing. Definitely gonna try this one out. My kids will love it

[@Kitchensanctuary]

Hope you enjoy, My kids LOVE this one too. 😋

[@romeolosaba7219]

... Made this on Sunday. It was amazing😋😋😋 I've added the recipe to my repertoire.

[@simonwhite3137]

Oh yes! Made this one tonight and served with saffron rice. Marvellous 😊👏👏👏

[@evanschneider7123]

Trust me on this. Add an amazing depth of flavor to the dish by adding just two star anise to that boiling liquid.

[@oceanbelow]

Yes! And swap out the sugar for rock sugar! I kept the broth for Tonkotsu!

[@av_oid]

Or Chinese five spice blend.

[@wayneturner1331]

My thoughts exactly, I've added caraway seed too.

[@joeykimball5705]

Star anise needs to stay out of all food recipes. That shit is beyond disgusting

[@jamesnorman1630]

I've always added 5 spice after comments on this but I had some star anise in the cupboard so tried that. Thanks for the info.

[@ralphrowlands3902]

That looks grand, and a well presented video, thank you. Bought the pork last night and will be cooking it today. Keep up the good work please.

[@Kitchensanctuary]

Thank you glad you liked the video. Hope you enjoy the belly pork 😋

[@MarkMiller304]

The rind definitely makes this dish better. Cooked it it’s almost melting it becomes super rich.

[@Bladesmobile]

I just love this channel. Up there with als kitchen for the most reliable recipes

[@twistybeard4703]

I made this for tea tonight. I had to swap the rice wine for sherry and chilli flakes for hot smoked paprika because I didn't have either. But it still turned out really nice. I'll buy the two missing ingredients next time I make it.

[@gojenson]

I'm Vietnamese, so my parents would make the Vietnamese version. Since they moved away, I asked them to make it for me when I visited them for Christmas. It brings back some memories. I would also recommend simmering some hard boiled eggs with it too.

[@BenRobinson1974]

Thit Kho Trung is very different though (I prefer it tbh)

[@leezhoe]

thit Kho is life!!!

[@jackiechristabel3190]

Yes definitely inspired by Asian cooking, yum!

[@tamalpias]

@@BenRobinson1974 daaaang spoken from a white guy, I am impressed! vietnamese wife? 😁

[@pb25789]

@@BenRobinson1974 there're 2 versions of Vietnamese pork belly: the watery version with eggs and the dark and sticky version like the one above

[@guygriffiths8060]

Made this recipe this evening, could not be more delicious.

[@Kitchensanctuary]

Glad you liked it

[@christopherbryan808]

Looks delicious thanks, it's on Saturday's menu! Have just ordered your new book. Thanks Nicky 😁

[@Kitchensanctuary]

Yay! Thank you!

[@streetmech]

Loved it, instead of a pan and 2hrs of cooking time I chucked everything into the pressure cooker for 30 minutes and nailed it 👍

[@nanakoranteng120]

Need this in my life right now. Thank you!

[@bruceserjeant3383]

You are my favourite on you tube, I do a lot of your recipes, about to try this one: Dianne from Melbourne Australia.

[@starrosborne7839]

I tried this and its absolutely delicious my husband loved it so much I’ve got to make it again believe me it’s beautiful

[@michaelgibson4863]

Made this for my kids tonight and they really loved it - cheers!

[@vinceyeo3269]

Made this dish about 10 times already and the family loves it. Thank you (x10) for sharing! So glad I came across it on my feed. I ran out of dark soy sauce one day, so I replaced the dark soy sauce and sugar with kecap manis, which worked really well too. A dash of lemon juice at the end also added some freshness to the dish and helped cut through the fat and some of that sweetness :)

[@samie088]

Just made this and wow!!!! Its SOOOO Goooood!!!!

[@remyd1984]

Loved this recipe! I also ground szechwan peppercorns up and added to the glaze, was amazing 🤩

[@Kitchensanctuary]

Sounds great!

[@jamesfiler689]

Tried this yesterday and it was great. Definitely one I will add to the family favourites. Thanks you so much!

[@susanford2388]

Please check out her Chicken Toscana if you have not already. My family love it every time I put it on the table.

[@jamesfiler689]

@@susanford2388 Thank you, I will

[@bluefantail6908]

My wonderful husband (he is not making meals usually) cooked this for dinner yesterday. And oh wow, it came out delicious! It was so good, much better than dining out or takeaways. Thanks for sharing this recipe. I just subscribed to your channel.

[@xhalokityx17]

Tried this recipe last night, so nice and my husband loved it.😊 I used chilli flakes and ginger powder as substitutes, still worked out well.

[@Kitchensanctuary]

Great 👍

[@mikemahoneygaming5754]

I’ve tried so many of your dishes and every one is delicious. This is next 😎

[@Dsky40]

I made it today. It was so great and very easy to follow…

[@Kitchensanctuary]

Glad you liked it!!

[@lescorlett4133]

Thank you for this. I've been wanting to try a new recipe for belly pork for a while and always look forward to your vids.

[@Kitchensanctuary]

Our pleasure!

[@chiccabay]

Looks scrumptious so will be definitely cooking this.Thank you.I always smile when folk call it Pork Belly...times change.We grew up in England when it was called Belly Pork...;))

[@Kitchensanctuary]

I'm sure I called it that in a previous video, I definitely use them interchangeably 😂

[@RandyPeterson]

That cutting board is just fantastic!

[@AndrewJohnClive]

Fantastic! Thank you Ma’am!❤❤

[@chriswright4677]

This is very similar to Shaghai Red Pork Belly. Done properly it’s amazing, but very powerful.

[@danielanthony9621]

Thankyou, will definitely be making this.

[@cillaluvsusx]

Just made this..now my fella thinks I'm the best cook in the world 👍😊

[@feliciavale4279]

This looks freaking amazing

[@nathaniel4334]

Wow, looks amazing.

[@willb7483]

looks amazing. Can't wait to try. Wallet friendly too

[@jmarcos1008]

Looks delicious, thank you.

[@LuliLulu]

This looks amazing! 🙂

[@ralphieandthemamacat8383]

Just beautidul. That was simple amd lookes just fabolous

[@veronicasubban5205]

Morning from South Africa😊 What I love about ur recipes it’s wholesome & very tasty using ingredients that we usually have at home. Every recipe that I have tried was so successful Tku the chicken wings using baking powder was a first 4me

[@PoeLemic]

Wow, this recipe looks so awesome. I just subbed. Never heard of KitchenSanctuary. But, I'm a big convert now. I really plan to watch more of your videos in the days ahead.

[@legitwhitebelt8353]

I will make this. I need a good knife first. Everyone will be impressed and want to be my friend. Thanks for video

[@Wicky89]

Can vouch I have cooked this twice now it’s very easy and very yummy second time I served on top of rice and was amazing as a main dish

[@popeyedish]

Four minutes and forty seconds of mouthwatering perfection...🤗

[@Kitchensanctuary]

Thank you 😋

[@iloveamerica11]

And the recipe wasn't bad either!

[@patriciaaldam1562]

Love your recipes,just bought your book 📕📗📘

[@melanieharvey4537]

Looks absolutely wonderful! I'm going to add some twists and turns on mine, I was thinking of leaving all the fat on and after boiling I think I would deep fry it. And then add that ingenious sauce of yours, thankyou for your fantastic rendition.!!!!!!!

[@saadsaklawy1363]

Hi Nicky. Barbequed spare ribs in some Chinese restaurants use a combination of brown sugar, honey and other spices similar to your recipe. It's addictive and wonderful. It is also my favourite of all time.. I personally call it 'a taste from heaven'.

[@shenghong90]

I’d recommend using white pepper instead of black pepper - adds more kick to the dish. Also a dash of Chinese five spice too to give it a bit of Earth depth to complement the sweetness!

[@jemmashome]

Ohhh this looks great! Looks a bit like what we have in Singapore! Thanks for sharing ❤️

[@lynspath2652]

This recipe....as is...was amazing!. I never thought about the initial boiling phase...that tenderized and rendered mist of the unnecessary fat. I have two more porkbelly chucks in the freezer for which I'm using again for thus recipe😂

[@yamez2397]

Fantastic recipe & instructional video!

[@Kitchensanctuary]

Thank you so much 👍

[@grahamturner5963]

Lovely looking marinade, Nicky. I've not had pork belly strips for a while and I'll be giving this a go soon

[@Kitchensanctuary]

Hope you enjoy.

[@dennisstoddard2008]

I was searching for a good pork belly recipe, and was not impressed so far. This recipe is amazing, and I will attempt tomorrow

[@pesadilla6660]

Thanks a lot! I did it and was wonderful

[@RCSVirginia]

Hi Nicky, I was looking up this receipt because I loved it when I made it a while back, and a review for your book popped up on the recommendations from the Cookbook Divas channel. So, I left the following comment on her video: "Nicky Corbishley's KZbin channel is one that I view when I want to make a practical meal that is delicious. These receipts do not take all day to make, but they are still quite worth making. Her Sausage Rolls, Toad-in-the-Hole and Sticky Chinese Pork Belly are my go-to receipts when I want to make those dishes. In fact, I saw pork belly on sale at the store this morning and thought, 'I know how I will be cooking this.'" P. S. I always use the leftover broth to make an Asian soup afterwards.

[@paulemerson2841]

Got belly pork in freezer.Will be making this this week.Thank you again

[@vercingetorixwulf9298]

Pork is really nice. Eat well.

[@Kitchensanctuary]

Hope you enjoy

[@paulemerson2841]

@@Kitchensanctuary You know i will!

[@QUARTERBAT]

This looks so appettising

[@michaelnorman4476]

This looks really good thank you. Question, where did you get your cutting board and the bowl you used to mix the glaze?

[@brianburke396]

Tried this absolutely georgous 👍👍👍

[@nanaelgha3103]

Very nice thank you so much for sharing this video

[@cookingwithmimmo]

Beautiful recipe, a five-star recipe

[@fabulousrobert6607]

I would use a large flour tortilla and load it up with other asian food along with the pork belly, and make a burrito 🌯 Always hits the spot on the go! 😊

[@HellCatt0770]

I made this it was sublime! Couldn’t get hold of Lemongrass so used lime and used ACV not Rice Wine Vinegar. Making again today with lemongrass this time because husband is going away so I can eat it all myself! 😂

[@rob9943]

Looks incredible! I'm heading off to the butcher today!

[@janettdelaney1292]

Definitely got to try this one 😀 Looks really easy.... cheers Nat from Aus 😋

[@Kitchensanctuary]

Hope you enjoy

[@lynnrushton7458]

Looks sooooo yummy 👌

[@WeberEnthusiast]

Amazing recipe thanks for sharing remind me of home in the Uk. Watching and support from a fellow Brit in Australia 👍👍

[@Merlin_Price]

SOLD! going to make this over the weekend. Do you have any suggestions for the leftover stock?

[@Kush-bn2cj]

Was just wondering how to cook mine.. gonna try this tonight. Thanks for the tasty recipe. Looks delicious 😋

[@Kitchensanctuary]

Hope you enjoy it. Lets us know how you find it.

[@Justtesting64]

Tried this yesterday. Easy to make and so delicious. I used sherry instead of rice wine as I dint have any.

[@garylawton230]

Hi Nicky. Just wanted to let you know that I made this today and it turned out great! My whole family loved it! I did the pork in the slow cooker and it was very tender. I made the chilli sauce with Gochujang so it was Korean style! Thanks again!

[@Kitchensanctuary]

Great job!

[@Magic_in_York]

This looks absolutely delicious - I'm definitely going to cook this. Please could you tell me what make your frying pan is - been looking for one like that for ages. Thank you.

[@danielintheantipodes6741]

Thank you for the video!

[@Kitchensanctuary]

My pleasure!

[@judithsewell7027]

My kind of food ,looks yummy.

[@Kitchensanctuary]

Mine too

[@lilianamejia9534]

Looks delicious 😋 Thank you for sharing 💕 Can I substitute the honey for date sugar or organic date syrup?

[@peach9704]

Tried it, its delicious.

[@Escekar]

Looks lovely.. yes I’ll try it..

[@yansbanjaranchannel59]

Wow.....very nice....Thanks for the tasty recipe.....God Bless You

[@Kitchensanctuary]

Most welcome 😊

[@andyandcallie]

I don't have any pork but I have chicken, so I'm going to use the chicken. This looks so good!!

[@mixerD1-]

Looks excellent

[@winniefernandes9492]

Yummy, got to try this

[@michaellou7101]

It looks so freaking goooooood!!!!!!

[@simonwinter863]

Everyone should have a Nicki in the kitchen , love the channel 👌

[@ukdnbmarsh]

pork belly is one of my most favourite things, especially if its done in a chinese or korean style

[@osks]

Yummy! Gonna try it…