Sticky pork belly

Sticky pork belly

What's for Dinner?
15 mins
Cooking time
150 mins
Gorta Yuuki

Pork belly has to be cooked long and slowly to allow all the fat to render out and leave thin, melt-in-your-mouth strips of pork topped with crackling. How good does that sound?


Quantity Ingredient
1.5kg pork belly

Sticky glaze

Quantity Ingredient
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons chinese rice wine
2 teaspoons grated root ginger
1 teaspoon crushed sichuan peppercorns
1 teaspoon crushed black peppercorns
1 teaspoon chinese five-spice powder


  1. Preheat the oven to 220°C. Line a baking dish with baking paper (which makes cleaning easier).
  2. Mix together all the glaze ingredients and rub all over the pork, massaging it into the meat well. Set aside to allow the flavours to penetrate the pork.
  3. Place the pork in the prepared baking dish and add 250 ml water. Cook for 30 minutes, until the skin crackles. Reduce the heat to 180°C and cook for a further 2–2½ hours. Baste the pork every 30 minutes or so, adding more water if necessary; but you do want most of the liquid to evaporate by the end of the cooking time.
  4. Remove the pork from the oven. If the skin isn’t crisp enough, you can remove it from the meat, place it on a wire rack, with a baking tin underneath to catch any dripping fat, and cook under a hot grill for 4–5 minutes, or until it blisters. Check every now and then to make sure it isn’t burning. Cut into chunks to serve.
  5. Cut the pork into 2 cm thick slices and arrange on a platter with the crackling. Delicious with steamed rice and ginger stir-fried greens.
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