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    Sticky chilli & soy pork belly

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    Sticky chilli & soy pork belly

    Aromatic, spicy and savoury, this dish will bubble away happily for hours while you get everything ready for your guests.

    • Preparation time: 15 minutes
    • Cooking time: 2 hours 10 minutes
    • Total time: 2 hours 25 minutes

    Serves: 4


    2 x 700g packs pork belly slices
    1 litre chicken stock
    3 star anise
    30g fresh root ginger, sliced
    5 salad onions, 3 halved, 2 sliced
    4 tbsp Lee Kum Kee Chiu Chow Chilli Oil
    3 tbsp dark soy sauce
    3 tbsp light soy sauce
    3 tbsp Shaoxing rice wine
    3 tbsp Chinese rice vinegar
    1½ tbsp clear honey
    1 tbsp vegetable oil
    1 tsp Chinese fve spice
    1 tbsp sesame seeds, toasted


    1 Put the pork in a large, lidded pan; add the stock, star anise, ginger and halved salad onions, ensuring the pork is submerged. Bring to a simmer, then cover and reduce to a low heat; gently bubble for 2 hours. The pork should be fully cooked with no pink meat. Remove from the heat and leave to cool; drain and slice into 2cm-wide chunks.

    2 In a small bowl, combine the chilli oil, soy sauces, rice wine, vinegar and honey. Heat the vegetable oil in a wok or large frying pan. Add the pork and stir-fry over a medium-high heat for 5 minutes, until golden and crisp (don’t worry if it breaks up a bit). Add the fve spice and cook for 1 minute. Tip in the sauce and cook for 2 minutes, stirring, until coated and sticky. Serve straight away with the sesame seeds and sliced salad onions scattered over.

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