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
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
Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan
Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
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.
Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some rice and green veg.
For this recipe, the sticky layer is added right at the end. Don’t be fooled though. Just because the pork hasn’t been marinating for hours, doesn’t mean it’s not going to taste amazing (I confused myself with double negatives there, but I’m basically saying it tastes amazing even though we’re only glazing at the end).
This pork actually has three layers of flavour. The first coming from being slow-cooked in a pan garlic, ginger, rice wine and a little sugar:
Slicing the meat:
The second layer comes from being crisped in a pan with a little vegetable oil and seasoning (it’s actually hard not to just stop right here and eat it from the pan like this):
PROFESSIONEL TIP: The fat can spit quite a bit at this stage so we use a SPLATTER SCREEN/GUARD to prevent loads of hot oil spitting out all over the place.
The final layer coming from the soy/chilli/sugar/lemongrass and a couple of other ingredients that are stirred together:
4and then poured over the fried pork:
Before bubbling away until thick and glossy:
That’s it. Three layers of flavour in a simple recipe that really does take minimal effort.
I’m going back to that sticky toast and raspberry daydream now….
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.
In order to make this recipe you will need:
- A splatter guard/screen– to avoid hot fat spitting when frying the belly pork
- A good knife kitchen In the video I use my Leiths knife however I have recently bought and love it.
- chopping board
- cat Iron Casserole Dish
- fying pan/skillet or a wok
- wooden or silicon coated spoons. We have just bought these and love them.
- A small mixing bowl to mix the glaze ingredients in. Instead of a mixing bowl we use loads of these for mixing, prepping, and serving.