Ordering crispy pork belly from your favourite restaurant feels like a treat.
Until the bill arrives.
The good news? You don’t need a restaurant kitchen to make sticky, crispy Asian pork belly at home. In fact, once you know a few simple tricks, you’ll wonder why you ever paid takeaway prices for it.
The secret isn’t fancy ingredients.
It’s getting that crackling crisp while keeping the pork underneath tender, juicy and packed with flavour.
And that’s where most home cooks come unstuck.
Few things are more disappointing than spending hours cooking pork belly only to end up with chewy crackling, dry meat or skin that never quite crisps up. The good news is that these common pork belly mistakes are usually easy to avoid.
The key is giving the skin every chance to dry out before cooking. Moisture is the enemy of crunchy crackling, which is why many professional chefs recommend thoroughly drying the skin and ensuring it’s exposed to high heat when needed.
The reward?
Perfectly crisp crackling that shatters when you bite into it, balanced by rich, tender pork and a sticky Asian-style glaze that’s sweet, savoury and completely irresistible.
This is the kind of dinner that feels like a special occasion meal but costs a fraction of ordering it from your local restaurant.
Serve it with steamed rice, Asian greens or a crunchy slaw and you’ve got a family dinner that genuinely rivals takeaway.
Why You’ll Love This Sticky Pork Belly Recipe
- Crispy crackling and tender pork in every bite.
- Costs far less than ordering takeaway.
- Great for weekend entertaining and family dinners.
- Restaurant-quality results using simple ingredients.
- Perfect for meal prepping leftovers.
- Guaranteed to impress guests.
Tips for Perfect Pork Belly Every Time
- Pat the skin completely dry before cooking.
- Don’t rush the cooking process.
- Give the crackling enough heat to crisp properly.
- Let the pork rest before slicing.
- Use a sharp knife to achieve clean portions without damaging the crackling.
What To Serve With Sticky Pork Belly
This rich dish pairs beautifully with:
- Steamed jasmine rice
- Asian-style slaw
- Stir-fried greens
- Cucumber salad
- Fried rice
- Sesame noodles
Sticky and Crispy Asian Pork Belly
Sticky & Crispy Asian Pork Belly features tender pork with a crispy crackling skin, glazed in a rich, savory-sweet sauce. Perfect for a delicious dinner.
4
servings10
minutes2
hours650
kcal2
hours10
minutesKeep the screen of your device on
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.
Equipment
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.
More Comfort Food Worth Making At Home
If you love dinners that feel restaurant-worthy without the restaurant bill, try these family favourites:
- Creamy Chicken and Leek Casserole – the ultimate winter comfort food.
- Why This Old-Fashioned Apple Pie Beats Store-Bought Every Time – the homemade dessert that’s worth making from scratch.
- Gooey Chocolate Pudding Cake – a rich dessert that creates its own chocolate sauce while baking.
- Old Fashioned Jelly Cakes – a nostalgic Australian favourite perfect for afternoon tea.
- Pineapple Jelly Slice – an easy retro slice that’s always first to disappear.
Once you’ve mastered crispy pork belly at home, takeaway starts looking a lot less tempting. One bite of that crunchy crackling and sticky glaze and you’ll understand exactly why this recipe has become a family favourite.
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