Sticky Pork Belly

 

This is a mouth-watering dish of tender pork belly with a hint of chilli and spices, enveloped in a sticky sweet sauce.  This is cooked with a flavourful blend of garlic, ginger, brown sugar and topped with Shaoxing wine before serving over plain white rice.

Sticky Pork Belly

Ingredients

• 750 gm pork belly cut into 1 inch cubes
• 7 slices of ginger, julienned
• 4 pips of garlic, chopped
• 1 onion sliced
• 1 or 2 red chillies, sliced
• 1.1/2 to 2 Tbsp dark soya sauce
• 2 Tbsp light soya sauce
• 2 cinnamon sticks
• 2 star anise
• 4 cloves
• 1.1/2 Tbsp brown sugar or to taste
• Shaoxing wine (optional)
• a dash of pepper

Method

1. In a wok with some oil, saute the ginger, garlic, onion, spices till fragrant.  Add in the pork belly and stir fry till slightly brown.
2. Add in the sauces to coat the pork belly.  Add in water to cover the pork belly, let it simmer and cover with lid.  Cook on medium low heat.  Check on the pork belly after about 20 mins.  
3. Add in the sliced chillies and a dash of pepper.  Add in more water to cook the pork belly if necessary.
4. After another 20 mins., check on the pork belly to see whether cooked through and tender.  Sauce should be greatly reduced.  Add in the brown sugar to make the pork belly sticky and caramelise.  Test for taste.
5. Drizzle on some Shaoxing wine to mix well before transferring to a serving plate.