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Sticky Pork Belly

Twice Cooked Sticky Pork Belly

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This Twice cooked sticky pork belly recipe is a must try.

We really enjoyed making this in the test kitchen. First, the pork belly is cooked low and slow until beautifully tender, then it is crisped up in the wok with our Chipotle Honey. It’s also very satisfying to use the delicious stock left over from cooking the pork to make the accompanying rice super-tasty.

Serve 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 Porchetta or our Mexican Pulled Pork.

 

 

  • Prep time

    2 hours

  • Cook time

    30 mins

  • Total time

    2 hours 30 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    2

How to make it

To Slow Cook The Pork

  1. 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.
  2. Transfer the seared pork to the slow cooker and add the ginger, garlic, sugar, white wine vinegar, stock and a good pinch of salt and pepper.
  3. Mix and cook as low as possible for 2–3 hours, or until the pork belly is very tender (try a bit). If you don’t have a slow cooker, put the ingredients in a casserole dish with a tightly fitting lid and cook in the oven at 160°C (325°F, Gas 3).
  4. Remove pork belly pieces.

To Make The Glaze

  1. Heat the oil in a wok until very hot.
  2. Add the pork pieces 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 are crispy all over. Lower the heat to medium.
  3. In a bowl, mix the chipotle chilli honey, soy sauce and ginger, then season with salt and pepper.
  4. Add the mixture to the pork and cook for 5–10 minutes until it all goes sticky.

To Finish

  1. 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.
  2. Sprinkle the pork with the toasted sesame seeds and spring onions and serve with the rice.

 

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Gwenda dixon
Gwenda dixon
6 months ago
Rating :
     

I found the receipee to be a bit confusing. I have followed it to a tee. I am cooking it at the moment in my slow coker, but i can’t see for the life of me where the 500ml of stock is going to dwindle it do a thick stickepork belly.

Editor
5 months ago
Reply to  Gwenda dixon

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!

Gwenda dixon
Gwenda dixon
6 months ago
Rating :
     

I found it confusing

Ruth
Ruth
4 months ago
Rating :
     

Omg these are so good! Made them for tea tonight, definitely be on the menu again soon. Didnt find recipe confusing at all. Couldn’t get chipotle honey so used honey & chipotle paste.

Editor
4 months ago
Reply to  Ruth

Thank you for your feedback Ruth! So glad you enjoyed them. Let us know if you try any other recipes 😀

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