Serves 14
155 min
Slow-Cooked Pork Belly with Garlic and Chili Glaze
Recipe GLPR4f6b7c5bf930ac
Tender, succulent pork belly is gently simmered in aromatic broth infused with ginger, garlic, and rice wine until melt-in-your-mouth tender. The cooked pork is then crisped in a hot skillet and finished with a glossy, spiced glaze made from fresh ginger, chili, honey, and brown sugar. This dish balances savory depth with sweet heat, making it a showstopping main course that pairs beautifully with jasmine rice and fresh vegetables.
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Ingredients
1 kg pork belly, sliced and halved into 3-inch-long pieces
1 litre chicken or vegetable stock, warmed
1 thumb-sized piece fresh ginger, peeled and finely minced (plus 1 tbsp more for glaze)
3 cloves garlic, peeled and halved
1 tablespoon rice wine
1 tablespoon caster sugar
2 tablespoons vegetable oil, divided
Salt and freshly ground black pepper to taste
1-2 fresh red chilis, seeded and finely minced
2 tablespoons honey
2 tablespoons brown sugar
3 tablespoons soy sauce
1 stalk fresh lemongrass, tender white and light green parts, finely minced
2 green onions, chopped (for garnish, optional)
Fresh cilantro, chopped (for garnish, optional)
Directions
Place the pork belly pieces, warmed stock, minced ginger, garlic halves, rice wine, and caster sugar in a large, heavy-bottomed pot or deep pan. Bring the mixture to a gentle boil over medium heat, then immediately reduce the heat to maintain a slow, steady simmer. Cover with a lid and cook gently for 2 hours, stirring occasionally to ensure even cooking and the pork stays submerged. The pork is done when fork-tender and easily breaks apart.
Remove the pot from heat. Using a slotted spoon, carefully lift out the pork belly pieces and transfer them to a clean cutting board. Discard the broth, ginger pieces, and garlic halves.
Once the pork has cooled slightly, chop it into approximately 1-inch bite-sized chunks. Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat. Add the pork chunks, season generously with salt and black pepper, and cook for 5–7 minutes, stirring and turning the pieces frequently, until all sides are golden brown and crispy.
In a small bowl, whisk together the remaining minced fresh ginger, minced red chili, honey, brown sugar, soy sauce, minced lemongrass, and the remaining 1 tablespoon of vegetable oil until well combined and smooth.
Pour the glaze mixture over the crispy pork pieces in the skillet. Stir continuously and coat all the pork pieces evenly with the glaze. Continue cooking over medium-high heat for 3–5 minutes, stirring frequently, until the glaze thickens, darkens slightly, and becomes glossy and clinging to the pork. Remove from heat immediately to prevent the glaze from burning.
Transfer the glazed pork to a serving platter and garnish with chopped green onions or fresh cilantro if desired. Serve hot alongside steamed jasmine rice and steamed or stir-fried green vegetables.
