Sweet and Spicy Pork Belly

Nothing compares to a tender, and flavorful dinner or lunch recipe. This is the sweet and spicy pork belly by Kitchen Sanctuary on Youtube. It’s crispy on the outside and coated with a sticky sweet, savory, and spicy glaze. This dish is perfectly cooked to perfection that will surely be a hit at any gathering. Read on for the full recipe.

Ingredients:

For the slow-cooked pork belly:

• 2.2 lb rindless pork belly slices (chopped in half)
• 4 1/4 cups of hot chicken or vegetable stock
• 1 tablespoon of minced ginger
• 3 cloves of garlic (peeled and chopped in half)
• 1 tablespoon of rice wine
• 1 tablespoon of caster sugar

For the glaze:

• 2 tablespoons of vegetable oil
• salt and pepper to taste
• 1 thumb-sized piece of ginger (peeled and minced)
• 1 red chili (finely chopped)
• 2 tablespoons of honey
• 2 tablespoons of brown sugar
• 3 tablespoons of dark soy sauce
• 1 teaspoon of lemon grass paste

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Instructions:

Step 1:

Add the pork belly slices, hot chicken or vegetable stock, minced ginger, chopped garlic, rice wine, and sugar in a cast iron pan.

Step 2:

Bring all the pork belly ingredients to a boil. Once boiling, place the lid on the cast iron pan. Lower the heat and let it simmer for 2 hours.

Step 3:

After simmering for 2 hours, turn off the heat and remove the pork. Place them onto your chopping board and pat them dry. You can serve the liquid as soup.

Step 4:

Slice the pork into bite-sized chunks. Pour 1 tablespoon of oil into a frying pan. Next, make the glaze. Add the vegetable oil, salt and pepper, minced ginger, red chili, honey, brown sugar, dark soy sauce, and lemon grass paste in a small bowl. Mix until well combined.

Step 5:

Place the frying pan with oil and overheat. Once hot, add in the pork and season with salt and pepper. Fry on high heat until the pork starts to turn golden.

Step 6:

Once the pork is golden, pour over the glaze and continue to cook until the pork becomes dark and sticky. Once done, remove from heat then serve.

Sweet and Spicy Pork Belly