Pork is so versatile and can be cooked in so many ways. There are many variations to preparing sticky pork belly. The use of Asian condiments that one can readily find in their pantry simplifies the method, while simultaneously, enhancing the meat. No oil is used with the pork cooked in its own fat. Salt, sugar too, both replaced with the sodium and sweetness from the various sauces. Balanced with a touch of spice, sour, sweet and salt. Quick, easy to prepare and delightful to savour. The juicy, succulent pieces are perfect as a starter or side paired with rice.
When buying pork, the meat should be pale pink, firm with white fat not yellow. The bones should be red and not white. When cooking, trim excess fat for a low-fat healthy meal. Pork can be roasted, grilled, stewed, pan-fried, stir-fried and baked. Moreover, it is economical and tasty too. High in protein, rich in many vitamins and minerals. Effective for the growth and maintenance of muscles. The fat content of pork is relatively high in saturated and monounsaturated fats. The latter consisting of oleic acid, a heart healthy essential fatty acid found in olive oil, associated with decreasing LDLs, thus lowering bad cholesterol. Eating pork in moderation as part of a balanced diet is key.
When buying pork, the meat should be pale pink, firm with white fat not yellow. The bones should be red and not white. When cooking, trim excess fat for a low-fat healthy meal. Pork can be roasted, grilled, stewed, pan-fried, stir-fried and baked. Moreover, it is economical and tasty too. High in protein, rich in many vitamins and minerals. Effective for the growth and maintenance of muscles. The fat content of pork is relatively high in saturated and monounsaturated fats. The latter consisting of oleic acid, a heart healthy essential fatty acid found in olive oil, associated with decreasing LDLs, thus lowering bad cholesterol. Eating pork in moderation as part of a balanced diet is key.
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Sticky Pork Belly
(Serves 6)
Ingredients:
1 kg 200 grams pork belly (boneless)
8 large cloves of garlic (sliced)
2-inches ginger (sliced)
1 tablespoon pearl river bridge dark soy sauce
1/4 to 1/3 cup chilli garlic sauce (Huy Fong Foods Inc.) or your favourite hot sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1/4 cup rice vinegar
6 large shallots (cut into chunks)
1 bell pepper (cut into chunks)
1 cinnamon stick (2.5-inch)
5 cloves
1 star anise
freshly cracked black pepper powder
Method:
In a bowl, mix the chilli garlic sauce, soy sauce, oyster sauce, hoisin sauce and rice vinegar. Set aside.
Cut the pork belly into 1-inch cubes. Wash and drain well.
Heat a wok, add the pork pieces with garlic, ginger, cinnamon stick, cloves, star anise and pepper. Cover and cook on medium heat until the meat releases its own juices. Once almost tender, increase the heat to dry out all the liquid. The meat will start to render its fat. Fry until the pieces are lightly caramelized. Transfer the meat to a plate discarding the excess fat.
Clean and wash the wok if thickly caramelized with brown bits. Then, place on heat with pork pieces, shallots and bell pepper. Pour the sauce mixture, stir until shallots and bell pepper are tender-crisp. Finish with more freshly cracked black pepper.
Serve hot garnished with some onion greens.
Note:
(Serves 6)
Ingredients:
1 kg 200 grams pork belly (boneless)
8 large cloves of garlic (sliced)
2-inches ginger (sliced)
1 tablespoon pearl river bridge dark soy sauce
1/4 to 1/3 cup chilli garlic sauce (Huy Fong Foods Inc.) or your favourite hot sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1/4 cup rice vinegar
6 large shallots (cut into chunks)
1 bell pepper (cut into chunks)
1 cinnamon stick (2.5-inch)
5 cloves
1 star anise
freshly cracked black pepper powder
Method:
In a bowl, mix the chilli garlic sauce, soy sauce, oyster sauce, hoisin sauce and rice vinegar. Set aside.
Cut the pork belly into 1-inch cubes. Wash and drain well.
Heat a wok, add the pork pieces with garlic, ginger, cinnamon stick, cloves, star anise and pepper. Cover and cook on medium heat until the meat releases its own juices. Once almost tender, increase the heat to dry out all the liquid. The meat will start to render its fat. Fry until the pieces are lightly caramelized. Transfer the meat to a plate discarding the excess fat.
Clean and wash the wok if thickly caramelized with brown bits. Then, place on heat with pork pieces, shallots and bell pepper. Pour the sauce mixture, stir until shallots and bell pepper are tender-crisp. Finish with more freshly cracked black pepper.
Serve hot garnished with some onion greens.
Note:
- No salt was used, replaced with sodium from the sauces.
- Meat cooked in its own fat with no additional oil.
- Fat rendered from the meat in the bowl (picture above).
- Shallots can be replaced with 2 large onions.
- Discard the cinnamon stick, cloves and star anise before serving.
