If you’re like me who loves pork but is picky about how it’s done, then you’ll be pleased to learn about this Sticky and Crispy Asian Pork Belly recipe.
I really love having pork belly and guests enjoy it as well, but it’s something that I’ll lose interest in when not cooked like how I like it. Yeah, I’m pretty fussy about it.
If I’m going to eat this luscious slab, it must be tender, has a crispy crackling and must have a tangy thick sauce. Serve me pork belly with crackling that’s not crispy enough and I’ll be in a foul mood. It’s like someone made me eat veggies I don’t like.
Yes, that’s the feeling I get!
However, I can confidently say that this Sticky and Crispy Asian Pork Belly recipe totally ticked ALL 3 boxes! And it’s all the more appealing to make as it’s super super easy!
Sticky and Crispy Asian Pork Belly
4
servings10
minutes2
hours650
kcal2
hours10
minutesSticky & Crispy Asian Pork Belly features tender pork with a crispy crackling skin, glazed in a rich, savory-sweet sauce. Perfect for a delicious dinner.
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Ingredients
1 kg Pork Belly
3 Cups Boiling Water
2 tsp Sesame Oil
2 tbsp Garlic Salt
- Sticky Sauce:
1 Cup Chicken Stock
50 g Ginger, Minced
4 Garlic Cloves, Minced
⅓ Cup Soy Sauce
1 tbsp Rice Wine Vinegar
2 tbsp Sweet Chilli Sauce
1/3 cup Hoisin Sauce
2 tsp Cornflour
1 tbsp Honey
Directions
- Preheat oven to 180°C. Place the pork belly skin side up in a large baking dish. Boil a full kettle of water and pour over the pork belly, covering the skin with 3 cm of water.
- Add a teaspoon of salt to the water. Place the baking dish in the oven and poach/bake for one hour.
- While the pork is baking, place all sauce ingredients in a medium saucepan and bring to a boil.
- Boil for 5 minutes, stirring well. Reduce to a simmer and allow to cook while the pork cooks, stirring occasionally.
- Remove the baking dish from the oven and carefully drain the water. Remove the pork belly and pat the skin dry 3 to 4 times with paper towels until they are dry when touching the skin.
- Score the skin with a knife if it has not already been done by your butcher, ensuring you don’t cut all the way through to the meat.
- Pour the sticky sauce over the base of the baking dish. Rub sesame oil over the skin, place the pork belly onto the sticky sauce in the baking tray, skin side up.
- Ensure no sauce gets on the skin, as this will prevent it from becoming crispy. Season the pork skin with garlic salt.
- Place back in the oven (still at 180°C) for another 50 minutes. After 50 minutes, increase the heat to 200°C. Keep a close eye on the crackling to prevent burning.
- The crackling will bubble up and turn golden brown, taking 5-10 minutes.
- Remove the baking dish from the oven. Using tongs, place the pork belly on a chopping board and slice. Pour the remaining sauce into a jug and serve.
- Serve with fresh greens and baked potatoes.
Notes
- Sticky & Crispy Asian Pork Belly is best served immediately but can be refrigerated for up to 2 days in an airtight container.
- If your oven has a grill, you can use it to crisp the crackling in 3-5 minutes, but watch closely to avoid burning.
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