finished dish of twice cooked sticky pork belly

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 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.

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!

  • Prep time

    2 hours

  • Cook time

    30 mins

  • Total time

    2 hours 30 mins

  • Ideal for


  • Make it


  • Serves


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, bay leaves 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 baking dish, tightly wrap with tin foil and cook in the oven at 160°C .(325°F, Gas 3).
  4. Remove pork belly pieces, and reserve the stock.

To Make The Glaze

  1. Heat the oil in a frying pan 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, 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


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.

Please let us know what you think of this recipe

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Gwenda dixon
Gwenda dixon
1 year 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.

Celia - Chica Chismosa - Gran Luchito
1 year 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
1 year ago
Rating :

I found it confusing

1 year 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.

Celia - Chica Chismosa - Gran Luchito
1 year ago
Reply to  Ruth

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

Julie booth
Julie booth
9 months ago
Rating :

My husband really enjoys these. Take a while to make but worth it. Struggle to find the chipotle honey but mixed honey and chipotle paste which worked well. Will definitely make them again

Celia - Chica Chismosa - Gran Luchito
9 months ago
Reply to  Julie booth

Totally worth it! And yes, you can mix honey with our paste if you don’t have Chipotle Honey. There will be more coming to our webshop soon!

6 months ago
Rating :

Love this recipe, perfect for any weeknight. Just throw the pork in a slow cooker in the morning and it’s simple and quick to finish when you’re ready to eat. Flavour is amazing much better than any ready meal or take away and about the same time to get ready.

Celia - Chica Chismosa - Gran Luchito
5 months ago
Reply to  Simon

It sure is the dream weeknight meal.. slow and low is best, and great tip re popping in the slow cooker in the AM

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