Spicy Sticky Pork Belly Recipe
This delicious twice-cooked sticky pork belly recipe is simply stunning; that rich pork with the fresh, sweet and sour pineapple is a match made in heaven!
Servings 2 Servings
Calories 988kcal
Ingredients
- 400 g Pork Belly 14oz
- 230 g Tinned Pineapple in Juice 8oz
- 1 Large Onion 250g
- 4 Cloves Garlic
- 50 ml Chinkiang Vinegar 3 tablespoon + 1 teaspoon
- 125 ml Light Soy Sauce ½ Cup
- 75 g Honey 3½ Tbsp
- 1 teaspoon Dried Chilli Flakes
- 1 teaspoon Black Pepper
- 2 tablespoon Cooking Oil
- 250 ml Water 1 Cup
Instructions
- Peel and cut the onion in half, and then slice into 3mm (⅛") thick half-moon shapes.
- Peel the garlic then slice it as thinly as you can.
- Dice the pork belly into 2.5cm (1") cubes.
- Bring a large skillet or frying pan (32-35cm or 13-14") of water to a boil, add the pork and simmer for 20 minutes, then remove and pat dry.
- Clean out the pan and return it to a high heat. When it is hot, add half of the cooking oil. Add the sliced onion and pork and cook for 10-12 minutes to get a little colour.
- Throw in the garlic, chilli flakes and black pepper and cook for another 60 seconds.
- Pour in the water, soy, vinegar and honey. Bring to a boil before turning down to medium-low and then simmer for 70 minutes.
- Dry the pineapple on a little kitchen paper.
- Heat the remaining oil in a second nonstick frying pan (20cm or 8" or larger) over a high heat. Throw in the pineapple and sear on both sides; this should take 7 or 8 minutes.
- Add the pineapple to the pork mix and cook for a final 20 minutes.
Video
Nutrition
Serving: 1 | Calories: 988kcal | Carbohydrates: 66g | Protein: 54g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 39g | Cholesterol: 169mg | Sodium: 3173mg | Fiber: 4g | Sugar: 49g
