Check out my 3step process for the best pork belly you've ever tasted.

This Chinese pork belly is meltingly tender with a sweetspicysticky coating. It can easily be made gluten free too!

Free printable recipe: https://www.kitchensanctuary.com/stic...

Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar

Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumbsized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste

To Serve:
Boiled rice
Green Vegetables

Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.

2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.

5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.

6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.

7. Remove from the heat and serve with some rice and green veg.

Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.

Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.

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