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’

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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:

Servings 4-6 servings

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

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

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.

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



  • I will try this 🤠👍👏

    Finn-Fredrik Lange 25/10/2022 pm11:17
  • Trust me on this. Add an amazing depth of flavor to the dish by adding just two star anise to that boiling liquid.

    Evan Schneider 25/10/2022 pm11:17
  • You really don't understand the meaning of the word sanctuary.

    Opus 25/10/2022 pm11:17
  • na na na, the fat on that,not for me.ta

    eoin murphy 25/10/2022 pm11:17
  • I’ve made similar before and it tastes great but to be honest with energy prices going crazy, recipes that require hours of cooking time are becoming unaffordable. Is there a faster version using a pressure cooker for example?

    NZL50505 25/10/2022 pm11:17
  • So wondeful

    Anna K 25/10/2022 pm11:17
  • Pork belly is not my favorite pork. But I might try this with pork chops or fatty loin. I'll bet this is good prepared in a wok. Thank you, enjoyed it.

    rollingthunder277 25/10/2022 pm11:17
  • Can this be made with pork shoulder rather than pork belly? Just asking since I don't have any pork belly.

    Kathy liin 25/10/2022 pm11:17
  • Looks lovely.. yes I’ll try it..

    Nobody Really 25/10/2022 pm11:17
  • 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.

    Busyboy 42 25/10/2022 pm11:17
  • i just made it was really good , with rice

    liam toothill 25/10/2022 pm11:17
  • I only use your channel and vincenzo plate. Out of the 1000s out there. I'm writing the ingredients down for this now.

    liam toothill 25/10/2022 pm11:17
  • What a lovely recipe. Thank you for it. But can you do the first step in an instant pot to speed up the process? Time is always of the essence…

    Shaina Sunker 25/10/2022 pm11:17
  • 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.

    Leo Dias 25/10/2022 pm11:17
  • I just love this channel. Up there with als kitchen for the most reliable recipes

    Keefclimbs 25/10/2022 pm11:17
  • Can I make this with pork medallions?

    Pedro Goncalves 25/10/2022 pm11:17
  • I didn't have any Chicken stock as I'm on a Keto Diet so just added various herbs and spices liked smoked paprika, garlic and herbs and Italian seasoning and an everything spices for the stock,it's simering away now on a 2 hour timer.for the glaze I'm using a sugar free maple syrup, reduced sugar ketchup, balsamic vinegar, English mustard powder and some hot sirachaha,finger's crossed it all turns out well? I will let you know.Ive just seen you got a cook book and bought one on Amazon

    elkartian 25/10/2022 pm11:17
  • What is this dish called?

    Allin1mom 25/10/2022 pm11:17
  • Hi, Can you freeze leftovers for another day? Or not recommended?
    I plan on cooking it for my hubby, so for just 1 person. (I'm a vegetarian).
    I've tried a few of your recipes & my hubby enjoyed them all. Thx for sharing.

    D 25/10/2022 pm11:17
  • Just made my fella thinks I'm the best cook in the world

    lardyface 25/10/2022 pm11:17
  • Pork belly is all fat! Sorry but that is food that will shorten your life.

    DMW 25/10/2022 pm11:17
  • Everything is perfect except the knife in your hand is too small

    oneal morgen 25/10/2022 pm11:17
  • I's going to be fun to cleanup after that cook.

    Chris Race 25/10/2022 pm11:17
  • Dommage les ingrédients ne sont pas en français !

    Shane NGUYEN GAUTHIER 25/10/2022 pm11:17
  • One of the best no nonsense cooking channels on YouTube . 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!

    HTKM 25/10/2022 pm11:17
  • If some one knows if I do really need rice wine It's too expensive or can I skip it?

    Sebtheplebb Theplebb 25/10/2022 pm11:17
  • Crowded pan

    Mister Nobody 25/10/2022 pm11:17
  • Boiled pork and an overcrowded pan!?!?

    Senior Dweeb 25/10/2022 pm11:17