One of my FAVOURITE recipes of all time!
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- Опубликовано: 2 июн 2024
- This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy: www.kitchensanctuary.com/its-...
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site: www.kitchensanctuary.com/stic...
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway 
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Love the recipes and how you present them. We have prepared numerous dishes from your channel and love them all. Normally I print your free recipes and go from there, (printed this one just now) but figured I would get them all in one package, just ordered your book, can’t wait to get it. I will still watch and hit the like button, as I really get so much more out of “watching” you prepare these meals then just the printout. Thank you for taking the time to present all these wonderful dishes to us all. Be safe, be happy & keep cooking !
I commented a couple of weeks ago about your crispy chilli beef and how amazing it was especially because I’m now 63 and just started cooking. So, I made your pork belly for my kids and grandkids last night instead of having our usual monthly take away night, and I swear, for the first 2 minutes, the table was silent, what a hit, as I have said before, you are indeed an inspiring tutor. ❤
Well done gramps
Have emailed this to my husband (he’s the cook in our house)… Can’t wait 😋😋😋😋
Hope you like it!
My husband sent this to me and he is the cook in our house. 🤣 Cannot wait until he makes this!
(Sydney, Australia). I made this today and it tastes like MORE PLEASE! I will be making again as an appetiser when I cook dinner for friends and family next time since it's so easy to prep ahead of time and simply do the last step to serve hot. Thank you.
Hi Nicky , i've spent time and been lucky enough to live , for some time in South East Asia and the way you present and guide with your dishes are thoughtful , caring and encourage normal English people to cook fabulous dishes in your down to Earth , motherly and caring manner !!! Keep up the great work .
I made this with pork belly, and pork shoulder mixed. My husband is the pickiest eater you could ever find. Well I made extra sauce with this, and served it with rice. It was absolutely delicious, my favourite dish now too.
So happy today because I’ve just discovered Kitchen Sanctuary. The recipes look absolutely delicious and what I really appreciate is the videos are informative, precise (not full waffle that mean a lot of videos go on for far, far too long) and have made me eager to get cooking again. What to do first 😁😁.
Thank you, Nicky.
I made this as per your recipe and you are right - absolutely FANTASTIC.
I just love your recipes and the way you present them
This is just amazing, one of my favourites, my wife loves it too. It's better than anything I have had from a Chinese takeaway. Loving your book.
Made this yesterday and can confirm it's awesome, so so good. What didn't get eaten yesterday evening i took to work today and it's equally good when cold.
One of the best no nonsense cooking channels on RUclips . Fantastic presenter, great recipes that are not intimidating to make! I just made this and I’ve been cooking for 40 years, and it was freakin’ awesome!
Oh, bullshit. She's using a rented kitchen and doesn't even know how to cook. She is frying with a brand new frying pan that has obviously never been used before and doesn't even know how to use it (she immediately overloads it).
It strikes me that she really, really, wants to be a RUclipsr and somebody (rich husband) will pay anything to rent a kitchen, buy new equipment, pay for a new hairdo, and then pay for somebody to add the background music to make it look presentable.
@@horsenuts1831 bitter much?
I agree that it really depends on your way of cooking this For me it's like a copy version of the original Vietnam 🇻🇳 recipe Again it's not the same
😂
I'm dying here!
Hi Katie,Just made this.Been meaning to try it for weeks.Wowsers.Lovely.My little girl helped me and she had first taste of it (she insisted and who am i to argue) and she said "Wow that is lovely".
Thank you again.x
Trust me on this. Add an amazing depth of flavor to the dish by adding just two star anise to that boiling liquid.
Yes! And swap out the sugar for rock sugar! I kept the broth for Tonkotsu!
Or Chinese five spice blend.
My thoughts exactly, I've added caraway seed too.
Star anise needs to stay out of all food recipes. That shit is beyond disgusting
I've always added 5 spice after comments on this but I had some star anise in the cupboard so tried that. Thanks for the info.
I made this for tea tonight. I had to swap the rice wine for sherry and chilli flakes for hot smoked paprika because I didn't have either. But it still turned out really nice. I'll buy the two missing ingredients next time I make it.
Made this this evening, was an absolute hit. Will make it again for sure.
I love your recipes always a hit with my family. Thank you.
You are brilliant on how you do the conversions for the recipe!
I'm Vietnamese, so my parents would make the Vietnamese version. Since they moved away, I asked them to make it for me when I visited them for Christmas. It brings back some memories. I would also recommend simmering some hard boiled eggs with it too.
Thit Kho Trung is very different though (I prefer it tbh)
thit Kho is life!!!
Yes definitely inspired by Asian cooking, yum!
@@BenRobinson1974 daaaang spoken from a white guy, I am impressed! vietnamese wife? 😁
@@BenRobinson1974 there're 2 versions of Vietnamese pork belly: the watery version with eggs and the dark and sticky version like the one above
Wow, wow… I love all your recipes, but this one was something else. I made it as a burger, and it was out of this world!! Best cooking channel ever.
This woman knows next. To nothing about cooking. She may have some decent recipes, but you might want to learn, but her knowledge about cooking is so backward and uninformed, I find it hard to believe that she even attempts to sell herself as a knowledgeable cook.
Oh yes! Made this one tonight and served with saffron rice. Marvellous 😊👏👏👏
Made this dish about 10 times already and the family loves it. Thank you (x10) for sharing! So glad I came across it on my feed. I ran out of dark soy sauce one day, so I replaced the dark soy sauce and sugar with kecap manis, which worked really well too. A dash of lemon juice at the end also added some freshness to the dish and helped cut through the fat and some of that sweetness :)
... Made this on Sunday. It was amazing😋😋😋 I've added the recipe to my repertoire.
I watched this video a couple of days ago and made the dish tonight. It was awesome. Thanks for sharing.
I just love this channel. Up there with als kitchen for the most reliable recipes
Fantastic! Thank you Ma’am!❤❤
Need this in my life right now. Thank you!
Loved it, instead of a pan and 2hrs of cooking time I chucked everything into the pressure cooker for 30 minutes and nailed it 👍
Looks delicious, thank you.
Just made this and wow!!!! Its SOOOO Goooood!!!!
Thankyou, will definitely be making this.
The rind definitely makes this dish better. Cooked it it’s almost melting it becomes super rich.
Tried this recipe last night, so nice and my husband loved it.😊 I used chilli flakes and ginger powder as substitutes, still worked out well.
Great 👍
Looks delicious thanks, it's on Saturday's menu! Have just ordered your new book. Thanks Nicky 😁
Yay! Thank you!
Wow, looks amazing.
I tried this and its absolutely delicious my husband loved it so much I’ve got to make it again believe me it’s beautiful
Made this recipe this evening, could not be more delicious.
Glad you liked it
That looks amazing. Definitely gonna try this one out. My kids will love it
Hope you enjoy, My kids LOVE this one too. 😋
Loved this recipe! I also ground szechwan peppercorns up and added to the glaze, was amazing 🤩
Sounds great!
Just made this..now my fella thinks I'm the best cook in the world
👍😊
Made this for my kids tonight and they really loved it - cheers!
This looks freaking amazing
My wonderful husband (he is not making meals usually) cooked this for dinner yesterday. And oh wow, it came out delicious! It was so good, much better than dining out or takeaways. Thanks for sharing this recipe. I just subscribed to your channel.
This is very similar to Shaghai Red Pork Belly. Done properly it’s amazing, but very powerful.
Thanks a lot! I did it and was wonderful
I’d recommend using white pepper instead of black pepper - adds more kick to the dish. Also a dash of Chinese five spice too to give it a bit of Earth depth to complement the sweetness!
That cutting board is just fantastic!
That looks grand, and a well presented video, thank you. Bought the pork last night and will be cooking it today. Keep up the good work please.
Thank you glad you liked the video. Hope you enjoy the belly pork 😋
Tried this yesterday and it was great. Definitely one I will add to the family favourites. Thanks you so much!
Please check out her Chicken Toscana if you have not already. My family love it every time I put it on the table.
@@susanford2388 Thank you, I will
This looks amazing! 🙂
This looks so appettising
I made this it was sublime! Couldn’t get hold of Lemongrass so used lime and used ACV not Rice Wine Vinegar. Making again today with lemongrass this time because husband is going away so I can eat it all myself! 😂
Just beautidul. That was simple amd lookes just fabolous
Looks scrumptious so will be definitely cooking this.Thank you.I always smile when folk call it Pork Belly...times change.We grew up in England when it was called Belly Pork...;))
I'm sure I called it that in a previous video, I definitely use them interchangeably 😂
Very nice thank you so much for sharing this video
Looks sooooo yummy 👌
Tried this absolutely georgous 👍👍👍
I was searching for a good pork belly recipe, and was not impressed so far. This recipe is amazing, and I will attempt tomorrow
You are my favourite on you tube, I do a lot of your recipes, about to try this one: Dianne from Melbourne Australia.
I’ve tried so many of your dishes and every one is delicious. This is next 😎
Fantastic recipe & instructional video!
Thank you so much 👍
Thank you for this. I've been wanting to try a new recipe for belly pork for a while and always look forward to your vids.
Our pleasure!
I made it today. It was so great and very easy to follow…
Glad you liked it!!
looks amazing. Can't wait to try. Wallet friendly too
Looks lovely.. yes I’ll try it..
Looks excellent
Yummy, got to try this
Hi Nicky,
I was looking up this receipt because I loved it when I made it a while back, and a review for your book popped up on the recommendations from the Cookbook Divas channel. So, I left the following comment on her video:
"Nicky Corbishley's RUclips channel is one that I view when I want to make a practical meal that is delicious. These receipts do not take all day to make, but they are still quite worth making. Her Sausage Rolls, Toad-in-the-Hole and Sticky Chinese Pork Belly are my go-to receipts when I want to make those dishes. In fact, I saw pork belly on sale at the store this morning and thought, 'I know how I will be cooking this.'"
P. S. I always use the leftover broth to make an Asian soup afterwards.
Love your recipes,just bought your book 📕📗📘
Beautiful recipe, a five-star recipe
Tried it, its delicious.
This recipe....as is...was amazing!. I never thought about the initial boiling phase...that tenderized and rendered mist of the unnecessary fat. I have two more porkbelly chucks in the freezer for which I'm using again for thus recipe😂
I would use a large flour tortilla and load it up with other asian food along with the pork belly, and make a burrito 🌯
Always hits the spot on the go! 😊
Thank you for the video!
My pleasure!
So good recipe ❤
Hi Nicky. Barbequed spare ribs in some Chinese restaurants use a combination of brown sugar, honey and other spices similar to your recipe. It's addictive and wonderful. It is also my favourite of all time.. I personally call it 'a taste from heaven'.
Got belly pork in freezer.Will be making this this week.Thank you again
Pork is really nice. Eat well.
Hope you enjoy
@@Kitchensanctuary You know i will!
This looks really good thank you. Question, where did you get your cutting board and the bowl you used to mix the glaze?
Looks absolutely wonderful! I'm going to add some twists and turns on mine, I was thinking of leaving all the fat on and after boiling I think I would deep fry it. And then add that ingenious sauce of yours, thankyou for your fantastic rendition.!!!!!!!
Four minutes and forty seconds of mouthwatering perfection...🤗
Thank you 😋
And the recipe wasn't bad either!
Yummy! Gonna try it…
Can vouch I have cooked this twice now it’s very easy and very yummy second time I served on top of rice and was amazing as a main dish
I will make this. I need a good knife first. Everyone will be impressed and want to be my friend. Thanks for video
Everyone should have a Nicki in the kitchen , love the channel 👌
It looks so freaking goooooood!!!!!!
Very nice cooking ❤❤❤
Tried this yesterday. Easy to make and so delicious. I used sherry instead of rice wine as I dint have any.
My kind of food ,looks yummy.
Mine too
Ohhh this looks great! Looks a bit like what we have in Singapore! Thanks for sharing ❤️
Trying this tonight 😊
I really like the sauce ❤
Looks delicious 😋
Thank you for sharing 💕
Can I substitute the honey for date sugar or organic date syrup?
Hi Nicky, thanks for the idea, it is obviously beautiful...........I have tried for years to encourage people to use belly pork , but failed on every occasion, and i am 71.........I am not a pro cook or chef, but i have always been the cook of the family, because it is my favorite hobby........It took me a long time to realize that great pork belly need a long slow cooking time, as your recipe = 2 hours, and i believe that this is the reason people do not want to use it, along with the idea of so much fat.......The fat renders out of course, leaving a melt in your mouth texture to delight anyone........I will try this recipe probably tomorrow, as i know i cannot go wrong, thanks so much.
Lovely looking marinade, Nicky. I've not had pork belly strips for a while and I'll be giving this a go soon
Hope you enjoy.
Wow.....very nice....Thanks for the tasty recipe.....God Bless You
Most welcome 😊
Looks incredible! I'm heading off to the butcher today!
Wow, this recipe looks so awesome. I just subbed. Never heard of KitchenSanctuary. But, I'm a big convert now. I really plan to watch more of your videos in the days ahead.
I haven't had any soy lately so I've been using duck sauce and water instead. As long as you have the brown sugar and cooking wine and honey it's all good! Can't wait to try this one. Too bad I bought mashed potatoes and green beans for tonight 😅
Wow beautiful looks tasty and yummy 😋
Looks good
You’re the best 🙏