Twice Cooked Sticky Pork Belly
This twice cooked sticky pork belly recipe is a must try!
When it comes to pork belly, what’s not to love?! Pork belly has a delicious, rich and meaty flavour thanks to the layers of fat that surround the meat. Although it has definitely become more fashionable over the past few years, pork belly is still an affordable cut. With some time and care you will be rewarded with tender meat and irresistible, crunchy outside bits – delicious!
We really enjoyed making this pork belly recipe in the test kitchen and we have made a lot of delicious pork dishes! Packed with a lot of flavour, this is a great dish for entertaining or when you are looking to impress that someone special but it’s easy enough for a midweek meal as the slow cooker does a lot of the work.
First, the pork belly is cooked low and slow until beautifully tender, then it is glazed and crisped up using our Gran Luchito Chipotle Honey. It’s also very satisfying to use the delicious stock leftover from cooking the pork to make the accompanying rice super-tasty.
Serve this sticky pork belly recipe with rice cooked in the slow cooker stock and you’ve got yourself an awesome meal.
If you like the sound of this, you should also check out our Pork Belly Tacos , crispy pork Carnitas or our Mexican Pulled Pork all of which we think are pretty irresistible pork dishes!
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Prep time
2 hours
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Cook time
30 mins
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Total time
2 hrs, 30 mins
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Ideal for
Dinner -
Make it
Mexican -
Serves
2
Nutrition: Per serving
kcal 164 fat 12g saturates 3.1g carbs 6.9g sugars 2.9g fibre 0.5g protein 8.3g salt 1.1g
Found in the
Mexican Section
Ingredients
For The Pork:
- 1 teaspoon vegetable oil
- 500g / 1.1 lb pork belly, cut into bite-sized chunks
- 4cm / 1 inch piece root ginger, peeled and grated
- 2 garlic cloves, minced
- ½ tablespoon sugar
- ½ tablespoon white wine vinegar
- 500ml / 2 cups chicken stock
- 2 bay leaves
- Salt and freshly ground black pepper
For The Glaze:
- 2 tablespoons vegetable oil
- 2 tablespoons Gran Luchito Chipotle Honey
- 2 tablespoons soy sauce
- 2cm / ½ inch piece root ginger, peeled and grated
To Serve:
- 200g / 7 oz Thai jasmine rice
- 1 handful sesame seeds, toasted
- 1 red chilli, finely chopped
- 2 spring onions, finely chopped
How to make it
To Slow Cook The Pork:
- Heat the oil in a frying pan until hot, add the chunks of pork belly and fry over a medium / high heat until browned all over.
- Transfer the seared pork to the slow cooker and add the ginger, garlic, sugar, white wine vinegar, stock, bay leaves and a good pinch of salt and pepper.
- Mix and cook on high mode for 4 hours, or until the meat is very tender. If you don’t have a slow cooker, place the ingredients in a baking dish. Tightly wrap with tin foil, and cook in the oven at 160°C / 325°F / Gas 3 for 3 hours. Make sure it doesn’t run out of liquid, so add a bit of water if necessary.
- Once ready, remove the pork belly from the slow cooker, or baking dish, and reserve the stock.
To Make The Glaze:
- Heat the oil in a frying pan until very hot. Add the tender pork belly and leave to crisp up (it will spit a lot, so use a shield or a lid). Once crispy, carefully flip them over so they get crispy all over. Lower the heat to medium.
- In a bowl, mix the Chipotle Honey, soy sauce and ginger, then season with salt and pepper.
- Add the mixture to the pork and cook for 5–10 minutes until it all goes sticky.
To Finish:
- While the pork is cooking in the glaze, put the rice in a pan with the reserved stock, top up with water, if necessary, and boil for about 8 minutes until tender. Drain.
- Sprinkle the pork with the toasted sesame seeds, red chillies and spring onions and serve with the rice.
What To Serve With Twice Cooked Sticky Pork Belly
We think this recipe pairs best with some rice cooked in the reserved slow cooking stock, it adds so much flavour!
With lots of veggies and textures, our chopped Mexican Salad would also make a nice accompaniment.
Similar Recipes You Might Like to Try
Pork Belly Porchetta
FAQs
How do you cook pork belly?
We think the best way to cook the pork belly is first to brown all over, then cook low and slow in a slow cooker allowing the fat to render over time resulting in tender meat. Then we like to crisp it up in a pan with our delicious chipotle glaze until sticky. This multi step approach ensures tender pork belly meat with a crispy finish - pure pork belly perfection!
Where does pork belly come from?
Pork belly comes from the belly of the pig and juicy layers of fat wrapped around the meat. This fat gives it loads of flavour. If cooked properly then the meat becomes very tender.
What's the difference between pork belly and bacon?
Pork belly is essentially bacon that hasn't been cured, smoked and sliced.
Comments / Questions / Tips
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9 Comments
Admin
We are sorry to hear you found this recipe disappointing Gwenda! The pork belly is meant to be taken out of the slow cooker and crisped up in a wok and then a glaze is added towards the end. This bit of the recipe is under “To Make The Glaze”. Thank you for trying out the recipe and we do hope you try out some others!
