Sticky Chinese Pork Belly with Sweet Glaze

If you love rich, melt-in-your-mouth pork with a glossy, caramelized finish, you’re in the right place. This sticky Chinese pork belly with sweet glaze brings big flavor with simple steps. You’ll get tender meat, a lacquered sauce that clings to every bite, and that addictive balance of sweet, salty, and savory.

I’ll walk you through exactly how to get the pork nice and soft, how to build that deep umami glaze, and how to finish it so it shines. Grab a heavy pan, a few pantry staples, and let’s make dinner that tastes like your favorite takeout—only better.

Why This Sticky Pork Belly Recipe Works

• Low-and-slow tenderness: Simmering the pork belly gently turns tough connective tissue into buttery bites.
• Balanced glaze: Soy sauce, sugar, and aromatics create sweet-salty depth with a glossy finish that coats the pork perfectly.
• Layered flavor: Ginger, garlic, and five-spice add warmth and complexity without overpowering the pork.
• Make-ahead friendly: The sauce thickens and the flavor deepens if you chill and reheat—ideal for meal prep or entertaining.
• Crispy edges, tender middle: A quick high-heat finish gives you caramelized bits you’ll fight over.

Ingredients

Main Ingredients

• 2 pounds pork belly, skin-on or skinless, cut into 1.5-inch cubes
• 1 tablespoon neutral oil (canola, vegetable, or peanut)
• 4 cloves garlic, smashed
• 1 piece fresh ginger (2 inches), sliced
• 2 scallions, cut into 2-inch pieces (plus extra for garnish)

Sauce and Seasoning

• 1/3 cup light soy sauce
• 2 tablespoons dark soy sauce (for color and richness)
• 1/3 cup Shaoxing wine (sub dry sherry if needed)
• 1/2 cup water or unsalted chicken stock
• 1/3 cup sugar (use rock sugar if you have it; white or brown works)
• 1 tablespoon rice vinegar
• 1 teaspoon Chinese five-spice powder
• 1 star anise (optional but recommended)
• 1 teaspoon toasted sesame oil

To Finish

• 1–2 teaspoons cornstarch mixed with 2 teaspoons water (optional, for thicker glaze)
• Sesame seeds and sliced scallions, for garnish

How to Make Sticky Chinese Pork Belly with Sweet Glaze

1) Parboil for Clean Flavor

1. Bring a large pot of water to a boil. Add pork belly cubes and blanch for 2–3 minutes.
2. Drain and rinse the pork under hot water to remove impurities. Pat very dry with paper towels.
3. Tip: Parboiling removes excess scum and yields a cleaner, more balanced sauce.

2) Build Aromatics

1. Heat a heavy pan or Dutch oven over medium. Add neutral oil.
2. Add garlic, ginger, and scallion pieces. Stir for 30–60 seconds until fragrant.

3) Brown the Pork

1. Add pork belly cubes in a single layer. Sear 5–7 minutes, turning to brown most sides.
2. Goal: Light browning adds flavor; don’t chase a hard crust here.

4) Simmer Low and Slow

1. Stir in light soy, dark soy, Shaoxing wine, water/stock, sugar, five-spice, star anise, and rice vinegar.
2. Bring to a gentle simmer. Cover and cook on low for 45–60 minutes, stirring every 10 minutes.
3. Check doneness: Pork should feel tender when pierced but still hold shape.

5) Reduce to a Glaze

1. Remove the lid. Increase heat to medium. Let the liquid reduce, stirring frequently, 10–15 minutes.
2. If the sauce looks thin near the end, stir in the cornstarch slurry and cook 1–2 minutes until glossy.
3. Finish with sesame oil for shine and aroma.

6) Optional Caramelized Finish

1. For crisp edges, spread the glazed pork on a foil-lined sheet. Broil 1–2 minutes per side until lightly charred.
2. Return pork to the pan and toss in remaining glaze.

Serve

• Top with sesame seeds and scallions.
• Serve with steamed jasmine rice, garlicky greens, or quick-pickled cucumbers.

How to Store Leftover Sticky Pork Belly

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Freeze in sauce for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a skillet over low heat with a splash of water to loosen the glaze. Avoid microwaving on high to prevent tough edges.

Benefits of Making Sticky Pork Belly at Home

• Control the sweetness and salt: Adjust sugar and soy to taste—no overly sweet takeout surprises.
• Better texture: You choose the level of tenderness and caramelization.
• Cost-effective: Pork belly delivers luxury flavor for a fraction of restaurant prices.
• Flexible timing: Make ahead and reheat for stress-free dinners or gatherings.
• Customizable aromatics: Dial up ginger, add chili, or keep it mellow for kids.

What Not to Do

• Don’t skip the parboil: It removes impurities and keeps the glaze clean and bright.
• Don’t rush the simmer: High heat will toughen the pork and reduce unevenly.
• Don’t walk away during reduction: The glaze can go from glossy to burnt quickly; stir and watch.
• Don’t overcrowd the pan when browning: Work in batches for even color.
• Don’t over-thicken: Start with a small amount of slurry; you can always add more.

Variations You Can Try

• Spicy kick: Add 1–2 teaspoons chili crisp or a sliced red chili during the reduction.
• Orange-honey glaze: Swap 2 tablespoons of sugar for honey and add 1 teaspoon orange zest.
• Black vinegar tang: Replace rice vinegar with Chinkiang black vinegar for deeper acidity.
• Garlic lover’s version: Double the garlic and add a spoon of minced garlic at the end for a fresh punch.
• Lean cut swap: Try pork shoulder cubes; simmer a bit longer and add 1 tablespoon oil to keep it succulent.
• Air fryer finish: After glazing, air fry at 400°F for 3–4 minutes to crisp edges.

FAQ

Can I make this without dark soy sauce?

Yes. Use all light soy and add a teaspoon of molasses or brown sugar for color and depth.

My sauce isn’t thick. What should I do?

Reduce a bit longer over medium heat, stirring. If needed, add 1 teaspoon cornstarch mixed with 1 teaspoon water and simmer 1–2 minutes.

Do I need Shaoxing wine?

It adds classic aroma and complexity. If you can’t find it, dry sherry works well. Skip only if necessary and increase soy by 1 teaspoon.

Can I make it ahead?

Absolutely. Chill overnight to let flavors bloom. Reheat gently with a splash of water. The glaze will thicken beautifully.

What sides go best?

Steamed rice, sautéed bok choy, blanched broccoli with oyster sauce, or crunchy cucumber salad.

How do I render more fat?

Sear the pork belly a few extra minutes before simmering, then spoon off excess fat before reducing the sauce.

Conclusion

This sticky Chinese pork belly hits every craving: tender meat, a shiny sweet glaze, and savory depth in every bite. Take your time with the simmer, keep an eye on the reduction, and finish with a bit of heat for those caramelized edges. Serve it with rice and greens, and watch the platter vanish. Once you master this method, you’ll come back to it every time you want big flavor with reliable, repeatable results.

Sticky Chinese Pork Belly with Sweet Glaze

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Ingredients

  

Ingredients

Instructions

 

Instructions

• Bring a large pot of water to a boil. Add pork belly cubes and blanch for 2–3 minutes.
• Drain and rinse the pork under hot water to remove impurities. Pat very dry with paper towels.
• Tip: Parboiling removes excess scum and yields a cleaner, more balanced sauce.
• Heat a heavy pan or Dutch oven over medium. Add neutral oil.
• Add garlic, ginger, and scallion pieces. Stir for 30–60 seconds until fragrant.
• Add pork belly cubes in a single layer. Sear 5–7 minutes, turning to brown most sides.
• Goal: Light browning adds flavor; don’t chase a hard crust here.
• Stir in light soy, dark soy, Shaoxing wine, water/stock, sugar, five-spice, star anise, and rice vinegar.
• Bring to a gentle simmer. Cover and cook on low for 45–60 minutes, stirring every 10 minutes.
• Check doneness: Pork should feel tender when pierced but still hold shape.
• Remove the lid. Increase heat to medium. Let the liquid reduce, stirring frequently, 10–15 minutes.
• If the sauce looks thin near the end, stir in the cornstarch slurry and cook 1–2 minutes until glossy.
• Finish with sesame oil for shine and aroma.
• For crisp edges, spread the glazed pork on a foil-lined sheet. Broil 1–2 minutes per side until lightly charred.
• Return pork to the pan and toss in remaining glaze.
• Top with sesame seeds and scallions.
• Serve with steamed jasmine rice, garlicky greens, or quick-pickled cucumbers.