Sticky Pork Belly is an Asian-inspired recipe: the meat becomes meltingly tender while the top turns irresistibly crispy.
I didn’t try pork belly for many years, and that was a mistake—when cooked correctly it’s one of the most flavorful cuts. This Asian-inspired Sticky Pork Belly delivers tender, juicy meat with a spectacular crisp crackling on top. The balance of spice, aromatics and a sticky sauce makes it a true crowd-pleaser.
I usually buy thinner cuts, but a thicker slab makes an impressive roast. Pork belly is layers of meat and fat with a final skin layer that crisps into the crackling everyone hopes for when roasted properly.
This dish is indulgent and worth it on special occasions: succulent pork, glossy sticky sauce, and that crunchy skin. For best results, pour the sauce over the pork just before serving so the crackling stays crisp.
Below is the full recipe with clear steps and a simple sauce that complements the pork without overpowering it. This roast requires some time but minimal active effort—perfect for a weekend dinner or a special gathering.
Sticky Pork Belly (Asian Inspired)
With A Blast
Main Course
30 mins
1 hr 30 mins
2 hrs
6 People
Ingredients
- 2 kg Pork Belly — skin on and scored (about 4.5 lb)
- 1 ½ tsp Chinese Five Spice
- Salt and Pepper, to taste
- 1 TB Coriander Seeds, lightly toasted and roughly ground
- 1 TB Fresh Ginger, grated
- 2 Star Anise
- 1 TB Fresh Garlic, crushed or chopped
- Extra salt for seasoning before roasting
SAUCE:
- 1 TB Vegetable Oil
- 1 TB Fresh Ginger, finely grated
- 3 TB Soy Sauce
- 5 TB Tomato Sauce (thick ketchup)
- 2 TB Honey
- ½ cup Medium Sherry
- ½ tsp Sesame Oil
Instructions
- Mix Chinese five spice, salt, pepper and ground coriander. Rub the mixture all over the pork belly, roll it up and tie with kitchen string. Refrigerate overnight to let the flavors meld.
- Fill a large saucepan two-thirds with water and add the grated ginger, star anise and garlic. Bring to a boil.
- Add the pork to the saucepan and simmer over medium heat for 20 minutes. This initial poach helps render some fat and tenderize the meat.
- Remove the pork, untie the string and lay it flat on a plate to dry for about 20 minutes. Meanwhile preheat the oven to 200°C (400°F).
- Season the pork skin with extra salt and place skin-side up in a large roasting dish. Roast at 200°C (400°F) for 30 minutes to begin crisping the skin.
- Lower the oven to 180°C (360°F) and roast for a further hour, or until the meat is tender and the fat has rendered.
- To finish the crackling, switch on the top heating element (grill/broiler) and roast briefly until the skin puffs and blisters—this usually takes 5–7 minutes. Keep a close eye to avoid burning. Remove from the oven, rest for 15 minutes, then transfer to a serving plate.
SAUCE:
- Heat the vegetable oil in a small saucepan, sauté the grated ginger until soft, then add soy sauce, tomato sauce, honey, sherry and sesame oil. Heat gently until combined and warmed through.
- Pour the sauce over the pork just before serving so the crackling remains crisp.
Notes
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
LINDA
Linking up with: WEEKEND POTLUCK – Sweet Little Bluebird
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