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 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 this sticky pork belly recipe with rice cooked in the slow cooker stock and you’ve got yourself an awesome meal.
2 hours 30 mins
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 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 baking dish, tightly wrap with tin foil and cook in the oven at 160°C .(325°F, Gas 3).
- Remove pork belly pieces, and reserve the stock.
To Make The Glaze
- Heat the oil in a frying pan until very hot.
- 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.
- In a bowl, mix the chipotle chilli 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.
- 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.
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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.