Sticky Asian Pork

Sticky Asian Pork is the ultimate combination of tender, slow-cooked meat and a rich, glossy sauce packed with bold flavours. This dish takes inspiration from classic Asian-style braises, balancing sweet, savoury, and a little heat for that irresistible sticky coating. Our Sticky Asian Pork belly, with its perfect layers of meat and fat, becomes meltingly tender while the sauce caramelises into a thick, flavourful glaze. Whether served over steaming rice or tossed with noodles, this dish is a guaranteed crowd-pleaser—finished with a sprinkle of fresh herbs and sesame seeds for that final touch of magic.

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Sticky Asian Pork

Ingredients:

Pork Belly:

2 kg pork belly, skin off and sliced into chunks

vegetable oil

salt and pepper

Sticky Sauce:

1 big knob of ginger, finely chopped

3 garlic cloves, finely chopped

2 red chillies, finely chopped

1 C (250 ml) orange juice

½ C (125 ml) Hoisin sauce

½ C (125 ml) soy sauce

¼ C (60 ml) rice vinegar

2 Tbsp (30 ml) honey

Instructions:

Stovetop (Dutch Oven or Heavy-Based Pot)

1. Sear the Pork

   • Season the pork belly chunks with salt and pepper.

   • Heat a splash of vegetable oil in a Dutch oven or heavy-based saucepan over high heat.

   • Sear the pork in batches until browned on all sides. Don’t overcrowd the pan.

   • Transfer to a plate lined with a paper towel and set aside.

2. Prepare the Sauce

   • Reduce the heat to medium-low and, using the same pot, add the ginger, garlic, and chilli.

   • Sauté for about a minute until fragrant.

   • Pour in the orange juice, hoisin sauce, soy sauce, rice vinegar, and honey. Stir well to combine.

3. Cook the Pork

   • Return the pork belly to the pot and stir to coat in the sauce.

   • Cover with a lid and let it simmer on low heat for 1 hour, stirring occasionally.

   • After an hour, remove the lid and let the sauce reduce until thick and glossy. Check the pork for tenderness – if needed, continue simmering uncovered until the sauce is beautifully sticky.

Alternative Cooking Methods:

Oven (Casserole Dish Method)

• Preheat your oven to 160°C (fan bake).

• Follow steps 1 and 2 above, then transfer the pork and sauce to an ovenproof casserole dish with a lid.

• Cover and cook in the oven for 2 hours, stirring occasionally.

• Remove the lid for the last 30 minutes to allow the sauce to reduce and thicken.

Slow Cooker Method

• Sear the pork as in step 1, then transfer to a slow cooker.

• Add all the sauce ingredients, stir to combine, and cover with the lid.

• Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

• If the sauce is too thin at the end, transfer it to a pan and simmer on the stovetop until reduced and sticky.

Serve over noodles or rice and garnish with sesame seeds, spring onions, or fresh coriander.