Sticky Chinese Pork Belly: Easy & Tender

Name: Sticky Chinese Pork Belly: Easy & Tender
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 1 kg Pork Belly; 1/2 cup Soy Sauce; 1/4 cup Honey; 2 tbsp Rice Vinegar; 4 cloves Garlic, minced; 1 tbsp Ginger, fresh, grated; 1 tsp Chinese Five Spice (optional); 1 tbsp Vegetable Oil; 1/2 cup Water; Sliced green onions for garnish; Sesame seeds for garnish

by Fatima Garcia

•

22 de January de 2026

Jump to Recipe

Sticky Chinese Pork Belly has a way of making any meal feel special, and this recipe is my absolute favorite. I remember the first time I tried authentic Cantonese Style Sticky Pork Belly at a small restaurant in Chinatown – the pork was so tender it practically dissolved, and that glossy, savory-sweet glaze was pure magic. I’ve been chasing that flavor ever since, and I’m thrilled to share my go-to Sticky Chinese Pork Belly Recipe with you. It’s surprisingly simple to make at home, and the aroma that fills your kitchen is simply incredible. Get ready for melt-in-your-mouth Sticky Chinese Pork Belly that will have everyone asking for seconds. Let’s get cooking!

Why You’ll Love This Sticky Chinese Pork Belly

You’re going to adore this Sticky Chinese Pork Belly for so many reasons:

Incredible Flavor: The perfect balance of sweet, savory, and umami that coats every bite.
Quick Prep: With minimal fuss, you can get this dish into the pan in under 15 minutes.
Budget-Friendly: Pork belly is often a more affordable cut, making this a great way to enjoy a rich meal without breaking the bank.
Family Favorite: Kids and adults alike can’t get enough of this melt-in-your-mouth goodness.
Impressive Yet Easy: It looks and tastes like something from a fancy restaurant, but it’s an Easy Sticky Pork Belly Chinese Style to whip up.
Fall-Apart Tender: This Tender Sticky Pork Belly Recipe Chinese style guarantees a succulent texture every time.
Versatile: Enjoy it as a main dish or even as a flavorful appetizer.

Ingredients for Sticky Chinese Pork Belly

Gathering these simple ingredients is the first step to creating an unforgettable Sticky Chinese Pork Belly experience. I’ve found that using good quality pork belly, ideally with a nice marbling of fat to meat, makes a huge difference in achieving that melt-in-your-mouth texture. For the glaze, the combination of soy sauce and honey creates that classic sweet and savory profile that is just irresistible. The rice vinegar adds a touch of brightness to cut through the richness of the pork. If you’re aiming for that authentic flavor, don’t skip the garlic and ginger – they are crucial for aroma and depth. You can also sprinkle in some Chinese Five Spice Sticky Pork Belly seasoning if you have it on hand for an extra layer of complexity.

1 kg Pork Belly – look for good marbling
1/2 cup Soy Sauce – the base of our sticky glaze
1/4 cup Honey – for sweetness and shine
2 tbsp Rice Vinegar – adds a touch of tang
4 cloves Garlic, minced – essential for aroma
1 tbsp Ginger, fresh, grated – adds a warm zing
1 tsp Chinese Five Spice – optional, but adds depth
1 tbsp Vegetable Oil – for searing the pork
1/2 cup Water – to help tenderize the pork
Sliced green onions for garnish
Sesame seeds for garnish

How to Make Sticky Chinese Pork Belly

Making this Sticky Chinese Pork Belly is a journey of transforming humble pork belly into something truly spectacular. It’s a process that’s deeply satisfying, and the aroma filling your kitchen is just the beginning of the treat.

Step 1: Start by preparing your pork. Cut the pork belly into uniform 1-inch cubes. This ensures even cooking and makes them easy to handle.
Step 2: Parboil the pork belly pieces in salted water for about 5-10 minutes. This crucial step helps remove any impurities and excess scum, leading to a cleaner flavor and a better texture for your final dish. Drain the pork and pat it dry.
Step 3: Heat 1 tbsp Vegetable Oil in a large, heavy-bottomed skillet or wok over medium-high heat. Once the oil is shimmering, add the pork belly cubes.
Step 4: Sear the pork belly, turning occasionally, until it’s beautifully browned and slightly crispy on all sides. This usually takes about 5-7 minutes. This browning process is key for developing deep flavor.
Step 5: Add the minced garlic and grated ginger to the skillet. Sauté them with the pork for about 1-2 minutes until they become fragrant. Be careful not to burn them!
Step 6: While the aromatics are cooking, whisk together the glaze ingredients in a small bowl: 1/2 cup Soy Sauce, 1/4 cup Honey, 2 tbsp Rice Vinegar, and 1 tsp Chinese Five Spice (if using). This mixture will form that glorious Sweet and Sticky Chinese Pork Belly glaze.
Step 7: Pour the prepared sauce over the browned pork belly in the skillet. Add 1/2 cup Water to the pan. Stir everything gently to coat the pork evenly.
Step 8: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet tightly and let it gently simmer for 40-50 minutes. Stir every so often to prevent sticking. The pork should become incredibly tender during this time.
Step 9: Once the pork is tender, uncover the skillet. Increase the heat to medium and continue to cook, stirring frequently. Allow the sauce to reduce and thicken, coating the pork in a glossy, sticky glaze. This is where you achieve that perfect Crispy Chinese Pork Belly Sticky Sauce consistency. This should take about 5-10 minutes.
Step 10: Transfer the finished Sticky Chinese Pork Belly to a serving platter. Garnish generously with sliced green onions and a sprinkle of sesame seeds for that authentic touch. Serve immediately over steamed jasmine rice for a truly memorable meal.

Pro Tips for the Best Sticky Chinese Pork Belly

Want to ensure your Sticky Chinese Pork Belly turns out absolutely perfect every time? I’ve picked up a few tricks over the years that really elevate this dish.

Parboiling is essential! Don’t skip this step as it cleans the pork and helps tenderize it for that melt-in-your-mouth texture.
For truly Authentic Chinese Sticky Pork Belly, ensure you render enough fat from the pork belly during searing. This fat helps create that wonderfully rich glaze.
Don’t rush the sauce reduction. Keep an eye on it and stir frequently to prevent burning, ensuring a beautiful, thick, and sticky coating.
Taste and adjust the seasoning of the glaze before adding it to the pork. A little more honey or soy sauce can make a big difference.

What’s the secret to perfect Sticky Chinese Pork Belly?

The secret to perfect Sticky Chinese Pork Belly lies in the combination of parboiling, proper searing to render fat, and a patient glaze reduction. This process is why is Chinese Pork Belly sticky and tender.

Can I make Sticky Chinese Pork Belly ahead of time?

Yes, you can prepare the pork belly and the glaze separately a day in advance. Store them in airtight containers in the refrigerator. When ready to cook, proceed with searing and simmering as usual, though it might take a few extra minutes to reach the desired glaze consistency.

How do I avoid common mistakes with Sticky Chinese Pork Belly?

A common mistake is not parboiling, which can lead to a less clean flavor. Also, avoid overcrowding the pan when searing; cook in batches if needed to ensure browning. Lastly, be patient during the sauce reduction to achieve that perfect sticky glaze without burning.

Best Ways to Serve Sticky Chinese Pork Belly

Now that you’ve mastered this incredible Sticky Chinese Pork Belly, let’s talk about how to make it shine on your plate. The rich, savory-sweet glaze makes it a perfect centerpiece for any meal. My absolute favorite way to serve it is over a bed of fluffy steamed jasmine rice. The rice soaks up all that delicious sticky sauce, creating a truly satisfying bite. For a more complete meal, I love pairing it with simple, fresh steamed greens like bok choy or gai lan. These provide a lovely contrast to the richness of the pork. If you’re looking for something a bit different, consider serving it with some pickled daikon and carrots for a bright, tangy counterpoint. This Soy Sauce Glazed Pork Belly Chinese style is also fantastic sliced thin and added to noodle dishes or fried rice for an extra burst of flavor.

Nutrition Facts for Sticky Chinese Pork Belly

Understanding the nutritional breakdown of this delicious Sticky Chinese Pork Belly can help you enjoy it mindfully. This recipe is packed with flavor, and here’s a look at what you can expect per serving.

Serving Size: 150 grams
Calories: 320 kcal
Fat: 18 g
Saturated Fat: 6 g
Protein: 22 g
Carbohydrates: 20 g
Fiber: 1 g
Sugar: 12 g
Sodium: 800 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Sticky Chinese Pork Belly

Properly storing and reheating your delicious Sticky Chinese Pork Belly ensures you can enjoy every last bit of this flavor-packed dish. Once the pork has cooled down completely, transfer it to an airtight container. For the best experience, I recommend refrigerating it within two hours of cooking. It will keep well in the fridge for about 3 to 4 days. If you won’t finish it within that time, freezing is a great option. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. Storing it this way helps maintain the quality, so your leftovers taste almost as good as when freshly made, retaining that signature Cantonese Style Sticky Pork Belly appeal.

When you’re ready to reheat, the best method depends on how you want to serve it. For a quick reheat, you can place the pork belly in a skillet over medium-low heat with a splash of water or broth, stirring gently until warmed through. This helps revive the sticky glaze. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. If you’re reheating from frozen, thaw it overnight in the refrigerator first before using either of these methods.

Sticky Chinese Pork Belly: Easy & Tender - Sticky Chinese Pork Belly - additional detail

Frequently Asked Questions About Sticky Chinese Pork Belly

What is Sticky Chinese Pork Belly?

Sticky Chinese Pork Belly refers to a popular Chinese dish made from pork belly that is braised or simmered in a rich, sweet, and savory sauce until it becomes tender and the sauce reduces to a thick, glossy glaze. It’s known for its melt-in-your-mouth texture and deeply satisfying flavor profile.

How to Make Sticky Chinese Pork Belly?

To make Sticky Chinese Pork Belly, you typically start by cubing and parboiling the pork belly to remove impurities. Then, sear the pork until browned, sauté aromatics like garlic and ginger, and simmer the pork in a sauce made from soy sauce, honey, vinegar, and spices. Finally, uncover and reduce the sauce until it becomes thick and sticky, coating the tender pork.

Can I use a different cut of pork?

While pork belly is ideal for its fat content which creates a tender texture and rich glaze, you could experiment with other fatty cuts like pork shoulder. However, the results might differ significantly in terms of melt-in-your-mouth tenderness and the characteristic sticky glaze.

What can I serve with Sticky Chinese Pork Belly?

This dish pairs wonderfully with steamed jasmine rice, which is perfect for soaking up the delicious sticky sauce. Steamed greens like bok choy or gai lan, pickled radishes, or a simple cucumber salad also complement the richness of the pork beautifully. For more ideas on complementary dishes, check out these Chinese side dishes.

Variations of Sticky Chinese Pork Belly You Can Try

While my classic recipe for Sticky Chinese Pork Belly is fantastic, I love experimenting with different ways to make this dish even more accessible and exciting. If you’re short on time or looking for a different cooking method, you’re in luck! For a completely hands-off approach, try a Slow Cooker Sticky Chinese Pork Belly. Just place the seared pork and sauce ingredients in your slow cooker and let it work its magic for several hours until fork-tender. Another fantastic option is the Air Fryer Sticky Chinese Pork Belly. This method gives you wonderfully crispy edges and a super sticky glaze in a fraction of the time. You can also play with the flavors by adding a touch of chili garlic sauce for heat or substituting the honey with brown sugar for a deeper caramel note. These variations ensure you can enjoy this delicious dish no matter your preference or kitchen setup.

About the Author

Fatima Garcia