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Sticky Glazed Pork Belly Recipe

Ingredients for people

  • Pork belly : 1 kg
  • Coca-Cola : 500 ml
  • Palm sugar : 50 g
  • Red curry paste : 50 g
  • Soy sauce : 50 ml
  • Stick(s) of lemongrass : 2 whole
  • Fresh ginger : 50 g
  • Fine ground white pepper : 10 g
  • Jack Daniel's Tennessee Whiskey : 100 ml
  • Fresh coriander : 0.1 bunch
  • Water : 500 ml
  • 1

    Put the coke,water, palm sugar, curry paste and soy sauce into a pan large enough to fit the ribs and put in to boil.

  • 2

    Bruise the lemongrass with the back of a knife, slice the ginger into thin strips, add these to the pan.

  • 3

    Add the pork belly to the pan, cover with a lid and simmer for 90 minutes or until tender and easy to shred.

  • 4

    Pre heat the oven to 190'

  • 5

    Remove the pork belly from the sauce and place on a baking tray. Put into the oven for 10 minutes to crisp up.

  • 6

    Add the white pepper and whiskey to the remaining cooking sauce and boil down to a thick syrup. Using a pastry brush keep glazing the ribs in the oven while they crisp up.

  • 7

    Pick the coriander leaves.

  • 8

    Serve the ribs with a pot of the remaining sauce on the side and the coriander leaves over the top.

Chef's tip

«Once the pork belly is cooked through, it can left to rest overnight under a heavy tray to keep it flat. It can then easily be crisped up in a pan instead of in the oven.»

Who doesn't love a slow-cooked pork belly? This dish can be served on its own or be shredded and stuffed into a bun.

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  • Preparation  5mins
  • Cooking time  1hr30
  • Rest time  10mins

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