Can I make this recipe without a slow cooker?

Yes, absolutely. Follow the original stovetop method: bring all the pork and stock ingredients to the boil in a large, heavy-bottomed pan, then reduce heat, cover and simmer gently for 2 hours until the pork is tender. Then proceed with draining and glazing as instructed

Can I prepare the pork ahead of time?

Yes, you can cook the pork in the slow cooker, drain it and refrigerate it for up to 2 days. When ready to serve, reheat gently in a frying pan and proceed with the glazing step. Alternatively, freeze the cooked pork for up to 3 months

What should I do with the reserved cooking liquid?

The cooking liquid makes an excellent base for Asian noodle soups. Strain it, cool it and refrigerate or freeze for later use. It's flavourful and adds wonderful depth to broths

Can I adjust the heat level of this dish?

Yes, easily. To make it milder, simply reduce or omit the red chilli in the glaze. To make it spicier, add more fresh chilli or a pinch of chilli flakes. You can also add a splash of sriracha or chilli oil to the glaze for extra heat

One of my FAVOURITE recipes of all time!

by Kitchen Sanctuary

Pork

Published 13 May 2026Original video

This Sticky Chinese Pork Belly is a showstopper dish that combines tender, succulent pork with an irresistible glossy glaze. The pork is slow-cooked until it's meltingly tender, then finished in a hot pan with a sticky coating made from honey, soy sauce, ginger, chilli and lemongrass. The result is crispy-edged pork pieces coated in a dark, sweet and savoury glaze that's absolutely delicious. Serve with steamed rice and green vegetables for a complete meal that feels special enough for entertaining

Video thumbnail: One of my FAVOURITE recipes of all time!

Watch: One of my FAVOURITE recipes of all time!

Original recipe video — click to play

Original video by Kitchen Sanctuary21k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 4 hours

Original method: 2 hours simmering plus 10 minutes glazing

Ingredients

Servings:

Units:

For the Slow Cooker

1000 g rindless pork belly slices, chopped in half, each piece approximately the length of your index finger
Cut into uniform pieces for even cooking
750 ml hot chicken or vegetable stock
, hot
Reduced from original 1 litre for slow cooker use
1 thumb-sized piece ginger
, peeled and finely chopped (or use minced ginger)
Approximately 15 g if using minced ginger
3 cloves garlic cloves
, peeled and chopped in half
15 ml rice wine
15 g caster sugar

For the Glaze

30 ml vegetable oil
Use 15 ml for frying pork, 15 ml additional as noted
½ pinch salt and pepper
Add when frying pork for the glaze
To taste
1 thumb-sized piece ginger
, peeled and minced
Add to glaze mixture
Approximately 15 g
1 whole red chilli, finely chopped
Add to glaze mixture
Adjust quantity to your heat preference
30 ml honey
Add to glaze mixture
30 g brown sugar
Add to glaze mixture
45 ml dark soy sauce
Add to glaze mixture
5 g lemongrass paste
Add to glaze mixture

To Serve

boiled rice(optional)
Steamed rice is traditional
green vegetables(optional)
Steamed pak choi, broccoli or spring greens work well

Method

1
Brown the pork belly pieces in a hot frying pan with a little oil until golden on all sides. This develops deeper colour and flavour. Transfer to your slow cooker.
~15 mins
Tip: This step is important for flavour development, though optional if time is short
2
Add the hot chicken or vegetable stock, ginger, garlic, rice wine and caster sugar to the slow cooker with the pork.
~5 mins
Tip: Ensure pork is covered by stock
3
Cover and cook on Low for 6 hours or High for 4 hours, until the pork is meltingly tender and easily breaks apart.
~6 hrs
Tip: Cooking time may vary slightly depending on your slow cooker and the exact thickness of the pork pieces
4
Carefully drain the pork using a colander, reserving the cooking liquid if desired (it makes an excellent base for Chinese or Thai noodle soup).
~5 mins
Tip: Pat the pork dry with kitchen paper to help it crisp up when frying
5
Chop the drained pork into bite-sized chunks if the pieces are still large.
~5 mins
6
In a small bowl, mix together the minced ginger, chopped red chilli, honey, brown sugar, dark soy sauce and lemongrass paste to create the glaze.
~5 mins
Tip: Stir well to combine all ingredients
7
Heat 15 ml of vegetable oil in a large frying pan over high heat. When hot, add the drained pork pieces and season with salt and pepper.
~5 mins
Tip: Fry in batches if necessary to avoid overcrowding the pan
8
Fry the pork until the edges start to turn golden and crispy, stirring occasionally.
~10 mins
Tip: This usually takes 5-10 minutes depending on the heat and size of pieces
9
Pour the prepared glaze over the pork and stir to coat evenly. Continue cooking on high heat, stirring frequently, until the pork looks dark, glossy and sticky.
~10 mins
Tip: This stage brings everything together and creates the signature sticky coating. Watch carefully to prevent burning
10
Serve immediately over steamed rice with green vegetables on the side.
~5 mins
Tip: The pork is best served hot whilst the glaze is still sticky

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Follow the original stovetop method: bring all the pork and stock ingredients to the boil in a large, heavy-bottomed pan, then reduce heat, cover and simmer gently for 2 hours until the pork is tender. Then proceed with draining and glazing as instructed

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