Save to your scrapbook
Sticky chilli & soy pork belly
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Aromatic, spicy and savoury, this dish will bubble away happily for hours while you get everything ready for your guests.
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.
Typical values per serving: