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Sticky pork belly cleaver east insta

Sticky pork belly

This dish is jam-packed with flavour.

Time: 3hrs +
Difficulty: Medium


For the pork belly:

  • 1.5 kg pork belly, boned with the skin on
  • 1.5kg canola oil
  • 500g duck fat
  • 3 star anise
  • 1 orange, quartered 
  • 10 cloves
  • 10 cloves garlic
  • 75g salt
  • 60g ginger
  • 1 red chilli

For the glaze:

  • 50ml soy sauce 
  • 175g dark brown soft sugar 
  • 150g caster sugar 
  • 8 spring onions, roughly chopped 
  • 4 slices fresh root ginger 
  • 1 clove garlic, chopped 
  • 225g honey
  • 150g beef gravy 

To garnish:

  • Sliced chillis
  • Micro-herbs or shoots
  • Curried cashews


  1. To make the glaze, combine the soy sauce, 3/4 of the brown sugar, 3/4 of the caster sugar, spring onions, ginger and garlic in a two-litre saucepan. Bring the mixture to the boil. Reduce the heat to low and simmer for 15 minutes.
  2. Pour the remaining sugar and the honey into the saucepan. Bring to the boil. The mixture will rise and foam; when it does this and doubles in size, remove the pan from the heat and cool. Once cooled, add the beef gravy and whisk in. 
  3. Preheat an oven to 155ºC. Place the pork belly into a deep dish with the other ingredients. Cover with foil. Place in middle rack of the oven and cook for four hours. Allow to cool in the fat. 
  4. When cool, remove the pork and cut into 180g portions. Season lightly with salt and pepper, then heat a little oil in a non-stick pan. Cook the portions of pork until each side is golden.
  5. Preheat an oven to 190ºC.
  6. Remove the pork from the pan and brush with glaze. Place into the oven and cook, basting the meat frequently with the glaze until the pork is sticky.
  7. To serve, garnish each piece of pork belly with curried cashews, sliced chillies and herbs/shoots.

    Recipe courtesy of Cleaver East