This Sticky Chinese Pork Belly is a decadent, flavor-packed dish featuring tender, succulent pork belly coated in a rich, glossy glaze. The meat is first slow-cooked to render its fat and develop deep flavor, then roasted with a sticky sauce made of soy, honey, and aromatic spices. Each bite melts in your mouth, with a perfect balance of sweet, salty, and umami notes. Serve it with steamed rice or sautéed greens for an authentic, restaurant-style Chinese meal at home.
2. Ingredients
-
2 lbs (900 g) pork belly, skin on
-
3 tablespoons soy sauce
-
3 tablespoons hoisin sauce
-
2 tablespoons honey
-
2 tablespoons Chinese rice wine or dry sherry
-
1 tablespoon brown sugar
-
2 cloves garlic, minced
-
1 teaspoon grated ginger
-
1 star anise
-
1 teaspoon five-spice powder
-
2 green onions, chopped (for garnish)
-
Sesame seeds (optional, for garnish)
3. Instructions
-
Prepare the pork belly:
Score the skin of the pork belly with a sharp knife in a crisscross pattern, about ¼ inch deep. This allows the fat to render and the skin to crisp during roasting. Pat dry with paper towels. -
Marinate:
In a bowl, mix soy sauce, hoisin sauce, honey, rice wine, brown sugar, garlic, ginger, star anise, and five-spice powder. Rub this mixture evenly over the pork belly, including into the scored skin. Cover and marinate in the refrigerator for 2–4 hours (overnight is best for deeper flavor). -
Roast the pork:
Preheat your oven to 325°F (160°C). Place the pork belly on a roasting rack over a baking tray lined with foil. Roast for 1½–2 hours, basting occasionally with the marinade. -
Glaze and crisp:
Increase the oven temperature to 425°F (220°C) and brush the pork with any remaining marinade. Roast for an additional 15–20 minutes, or until the skin is caramelized and slightly crispy. Watch closely to avoid burning. -
Rest and slice:
Remove from the oven and let the pork rest for 10 minutes before slicing. This helps retain the juices and makes it easier to cut. -
Garnish and serve:
Slice the pork belly into bite-sized pieces. Sprinkle with chopped green onions and sesame seeds if desired. Serve alongside steamed rice, stir-fried vegetables, or bao buns for a full meal.
4. Cooking Time
Total: 2 hours 45 minutes (includes marinating and resting)
Prep: 15 minutes
Marinate: 2–4 hours
Cook: 1¾–2 hours
5. Serving
Serves 4 people
6. Nutrition (per serving)
Calories: 550 kcal
Protein: 25 g
Fat: 45 g
Carbohydrates: 12 g
Sugar: 8 g
7. Tips
-
Extra crispy skin: Use a paper towel to pat the skin completely dry before marinating. You can also sprinkle a tiny bit of salt on the skin before roasting.
-
Flavor boost: Add a few slices of fresh ginger and garlic cloves to the roasting tray to infuse more aroma into the pork.
-
Make ahead: Marinate overnight for deeper flavor; the dish actually tastes better the next day when reheated gently.
-
Sauce option: Reduce the leftover marinade in a small saucepan over low heat for a sticky glaze drizzle.
-
Serving suggestion: Pair with steamed bok choy, jasmine rice, or a simple cucumber salad to balance the richness.
8. Final Thought
This Sticky Chinese Pork Belly delivers rich, sweet, and savory flavors with tender meat and a glossy, slightly crisp exterior. Though it takes a little time, the slow-cooking and caramelized glaze make it a show-stopping dish that tastes like it came straight from a high-end Chinese restaurant. Perfect for special dinners or impressing guests, it’s indulgent, flavorful, and unforgettable.
