Rick Stein Chinese Pork Belly

You know that smell — the one that creeps out from the stove and makes everyone wander into the kitchen asking, “What is that?” This is that dish. Rick Stein’s Chinese Pork Belly isn’t shy. It doesn’t whisper. It announces itself with sizzling ginger, a punch of soy, and that sticky-sweet glaze that clings to every bite like it knows it’s the best part of your day.

The first time I made this, I got cocky and didn’t dry the pork properly. Cue: oil spitting all over the hob, me swearing and dancing like I was on hot coals. Worth it. Every spicy, glossy, juicy bite. The pork melts. The glaze sticks. And once you’ve made it once, you’ll be thinking of reasons to make it again — friends popping round? Tuesday? Still breathing? That’ll do.

Why You’ll Love It

• Sticky, spicy, and sweet — it ticks every flavour box
• Melt-in-your-mouth texture — slow-cooked pork belly done properly
• Make-ahead friendly — the pork can rest in the fridge before frying
• Looks fancy, isn’t fussy — just good ingredients and patience
• Customise the heat — go wild with the chilli or keep it gentle
• Perfect over rice, noodles, or eaten straight from the pan (we won’t judge)

Ingredients

For the Pork Belly:

• 1 kg (2.2 lbs) pork belly slices, rindless — cut in half (index-finger length-ish)
• 1 litre (4 ¼ cups) hot chicken stock
• 1 thumb-sized piece of ginger — peeled and minced
• 3 cloves garlic — roughly chopped
• 1 tbsp rice wine (Shaoxing, if you have it)
• 1 tbsp caster sugar

For the Glaze:

• 2 tbsp vegetable oil
• Pinch of salt and pepper
• 1 thumb-sized piece of ginger — minced
• 1 red chilli — finely chopped
• 2 tbsp honey
• 2 tbsp brown sugar
• 3 tbsp dark soy sauce
• 1 tsp lemongrass paste

To Finish:

• Chopped spring onions
• Extra chopped red chilli (optional, but always a yes in my house)

How to Make It

Start with a gentle simmer:

In a heavy pot, throw in your pork belly slices, hot stock, ginger, garlic, rice wine, and sugar. Bring it to a gentle boil, then lower the heat, pop the lid on, and let it simmer for 2 hours. Go do something else. This part takes time, but the reward? Unreal.

Let it rest and dry:

Turn off the heat. Fish out the pork (save that stock for noodles or soup if you’re clever). Lay the pork pieces on kitchen paper and pat them completely dry — seriously, dry. Damp pork + hot oil = chaos.

Slice it up:

Once cooled a bit, chop the pork into smaller, bite-sized chunks. Think “generous nibble” size.

Make the glaze:

In a little bowl, mix 1 tbsp of oil, the ginger, chilli, honey, brown sugar, soy sauce, lemongrass paste, and a good pinch of salt and pepper. Give it a stir and set aside — it’ll smell incredible already.

Crisp it up in the pan:

Heat the other tablespoon of oil in a frying pan. Carefully add your pork. Fry until golden and crispy on the outside, turning often. It’ll hiss and spit a bit — wear an apron and stand back.

Glaze and sizzle:

Pour the glaze into the pan. Stir to coat every piece of pork in that sticky goodness. Let it bubble away for a few minutes until thick and glossy and gorgeous.

Serve it up, hot and proud:

Tumble the pork onto a plate. Sprinkle over chopped spring onions and extra chilli if you dare. Serve with rice, noodles, or whatever your soul needs.

Common Mistakes and How to Dodge Them

Why’s my pork not crispy?
It was probably too wet — pat it dry like you’re blotting your forehead on a hot tube train. Also, don’t overcrowd the pan.

Why is it so salty?
Dark soy sauce is rich and punchy — if your brand is extra salty, cut it with a splash of water or swap half for light soy.

Can I skip the lemongrass?
You can, but it adds a fresh, citrusy hit that makes the glaze pop. If skipping, squeeze a bit of lime over the finished dish instead.

Glaze burned! Help!
That pan got too hot. Turn it down next time — sugar needs babysitting when it’s sizzling.

Storage and Reheating

Fridge: Keeps for up to 2 days in a sealed container. The glaze gets even stickier. Win.

Freezer: Freeze in portions (with glaze) for up to 4 months. Defrost overnight in the fridge.

To reheat:

• Stove: Splash of water in the pan, medium heat, stir gently till hot.
• Microwave: 1–2 minutes, covered. Stir halfway.
• Air fryer: 3–4 minutes at 180°C for crispy bits.

Frequently Asked Questions

Can I use pork shoulder instead?
You can, but it won’t be quite as unctuous and rich. Pork belly is the king here.

How do I tone down the spice?
Just skip the red chilli — or use half. The glaze is still beautiful without it.

Can I make this ahead?
Yes! Cook and glaze the pork, then reheat just before serving. It actually improves.

Can I use fresh lemongrass instead of paste?
Absolutely. Just mince it super finely and sauté it with the ginger at the start.

Nutrition Facts (Per Serving):

• Calories: 295
• Fat: 20g
• Carbs: 7.5g
• Sugar: 3.2g
• Protein: 17g
• Sodium: 844mg

Try More Rick Stein Recipes:

• Rick Stein Devilled Kidneys Recipe
• Rick Stein Prawn Saganaki
• Rick Steins Lamb Curry