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Sarah Tiong’s sticky pork belly

Prep time 10 minutes Cook time 50 minutes

Serves 4 people

A delicious recipe using pork belly rashers.



  • 1kg pork belly rashers, cut into 2cm width squares
  • 15g piece ginger, thinly sliced
  • 1.5 cups stock or water
  • 3 garlic cloves, finely chopped
  • 1 shallot, finely sliced
  • 2 star anise
  • 2 cinnamon sticks
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons brown sugar
  • 1 bunch of green basil, leaves only
  • 3 long red chillies, sliced
  • pepper to taste


  1. 1.
    Add some oil to a work or large fry pan and heat on medium-high heat.
  2. 2.
    Once the wok or pan is hot, add in the pork belly squares, sliced shallots, garlic and half of the sliced ginger.
  3. 3.
    Fry until the pork belly is lightly caramelised.
  4. 4.
    Add in the dark and light soy sauce and 2 of the sliced chillies (adjust heat to your liking). Combine well.
  5. 5.
    Add in the water or stock and bring up to the boil. Reduce heat to a simmer and cook with lid on for 30 minutes until the liquid has reduced.
  6. 6.
    Add cinnamon and star anise. If there is not enough liquid, add a little more water. Cover, and simmer for an additional 20 - 30 minutes until sticky.
  7. 7.
    Add pepper, the remaining ginger and brown sugar. Stir well to combine.
  8. 8.
    Turn off the heat. Mix in the basil leaves and remaining chilli slices.
  9. 9.
    Serve with steamed rice. Delicious!