Sarah Tiong's Sticky Pork Belly

Sticky Pork Belly

Serves: 4  | Preparation Time: 10 mins  | Cooking Time: 40 minutes


1kg pork belly rashers, cut into 2cm width squares

15g piece ginger, thinly sliced

1 litre stock or water

5 garlic cloves, finely chopped

1 eschalot, finely sliced

2 star anise

4 cloves

2 cinnamon sticks

3 tablespoons light soy sauce

1 tablespoons dark soy sauce

2 tablespoons brown sugar

1 bunch of green basil, leaves only

3 long red chillies, sliced

pepper to taste

  1. Add some oil to a work or large fry pan and heat on medium-high heat.
  2. Once the wok or pan is hot, add in the pork belly squares, sliced eschalot, garlic and half of the sliced ginger.
  3. Fry until the pork belly is lightly caramelised.
  4. Add in the dark and light soy sauce, sugar and 2 of the sliced chillies (adjust heat to your liking). Combine well.
  5. Add in the water or stock and bring up to the boil. Reduce heat to a simmer for 30 minutes until the liquid has reduced.
  6. Turn off the heat, mix in the basil leaves and remaining chilli slices.
  7. Serve with steamed rice. Delicious!

Results may vary.