This Sticky Chinese language Pork Stomach is considered one of my absolute favorite recipes on the weblog. Try my three step course of for pork that is meltingly tender, with a crispy exterior and gloriously sticky/candy/spicy coating.
Soar to:
I’m wondering what number of recipes I’ve revealed with sticky within the title…
Sticky hen stir fry, Gingerbread cake with Sticky Whisky glaze, sticky Asian sea bass this sticky pork stomach and AT LEAST ten others (simply did a fast rely). I am all in regards to the sticky. Simply name me sticky Nicky.
Really do not. That sounds bizarre.
I generally prefer to child myself and name it caramelized – like this ‘caramelized beef brisket‘. However on the finish of the day, I simply imply coated in some type of sugar after which cooked till you attain the darkish brown, shiny stage, creating an intense flavour that takes no matter you’ve simply made to a complete new stage. How may something completed in that means not style superb?
For this recipe, the sticky layer is added proper on the finish. Do not be fooled although. Simply because the pork hasn’t been marinating for hours, does not imply it isn’t going to style superb (I confused myself with double negatives there, however I am mainly saying it tastes superb regardless that we’re solely glazing on the finish).
📋 What do we’d like?
For the slow-cooked pork stomach
For the sticky glaze
📺 Watch methods to make it
Full recipe with detailed steps within the recipe card on the finish of this submit.
- This pork really has three layers of flavour. The primary coming from being slow-cooked in a pan for two hours with inventory, garlic, ginger, rice wine and a bit of sugar:
- The second layer comes from being crisped in a pan with a bit of vegetable oil and seasoning (it is really onerous to not simply cease proper right here and eat it from the pan like this).
- The ultimate layer coming from the soy/chilli/sugar/lemongrass and a few different components which are stirred collectively, then poured over the fried pork, earlier than effervescent away till thick and shiny.
👩🍳PRO TIP The fats can spit fairly a bit on the frying stage so we use a splatter display screen/guard (<<– affiliate hyperlink) to forestall sizzling oil spitting out all over.
🍽️ What to serve it with
That is it. Three layers of flavour in a easy recipe that actually does take minimal effort.
🍲 Extra improbable Chinese language recipes
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Sticky Chinese language Pork Stomach
Sticky Chinese language Stomach Pork – Sluggish-cooked till meltingly tender after which completed with a sticky chilli glaze.
INSTRUCTIONS
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Add pork stomach slices, inventory, ginger, garlic, rice wine and sugar to a heavy-based pan. I take advantage of a forged iron casserole pan.
1 kg (2.2lb) rindless pork stomach slices, 1 litre (4+ ¼ cups) sizzling hen inventory, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
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Deliver to the boil, then place a lid on, flip down the warmth and simmer for two hours.
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Flip off the warmth, take away the pork from the pan and pat it dry utilizing kitchen towels. You possibly can reserve the liquid in case you like (Excellent for a Thai or Chinese language noodle soup).
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Chop the pork into chunk sized chunks.
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In a small bowl, combine collectively 1 tbsp of the oil, together with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
1 thumb-sized piece of ginger, 1 crimson chilli, 2 tbsp Honey, 2 tbsp brown sugar, 3 tbsp darkish soy sauce, 1 tsp lemon grass paste, pinch of salt and pepper
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Add the remaining 1 tbsp of oil to a frying pan and warmth over a medium-high warmth.
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Add within the pork, together with a pinch of salt and pepper, and fry, turning recurrently, till the pork begins to show golden. Watch out because the oil can splatter at this stage (I like to recommend a splatter guard).
pinch of salt and pepper
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Now pour the glaze over the pork and proceed to cook dinner for a few minutes, turning the pork usually, till the pork appears to be like darkish and sticky.
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Take away from the warmth and serve. I prefer to prime with a couple of spring onions and chopped chillies.
Chopped spring onions, Chopped crimson chillies
✎ Notes
Sure, you can also make it as much as the top of step 2 (the place the pork is gradual cooked after which drained). Then rapidly cool, cowl and refrigerate (for as much as two days) or freeze. Defrost within the fridge in a single day earlier than slicing and frying the meat.
You too can make the sauce forward, then cowl and refrigerate it as much as a day forward.
Can I make it Gluten free?
Sure! Exchange the soy sauce with tamari. I’ve accomplished this a number of instances and it really works nice.
Exchange the rice wine with sherry (normally gluten free, however greatest to examine).
Additionally ensure you use gluten free inventory.
Vegetarian Possibility?
I have never tried this with a meat-like different, however my Asian-style cauliflower wings make an ideal different.
Can I take advantage of my gradual cooker?
Sure, you are able to do the primary stage within the gradual cooker. Prepare dinner on excessive for 4-5 hours or low for 6-7 hours. Regulate the extent of liquid and prime up with a bit of extra if wanted.
Dietary info is per serving.
Diet
Energy: 531kcalCarbohydrates: 14gProtein: 33gFats: 38gSaturated Fats: 15gSodium: 654mgPotassium: 49mgSugar: 12gVitamin A: 70IUVitamin C: 11.2mgCalcium: 8mgIron: 0.3mg
This submit was first revealed in March 2015. Up to date in October 2018 after which once more in July 2022 with new pictures, video and a few housekeeping.
A few of the hyperlinks on this submit could also be affiliate hyperlinks – which implies in case you purchase the product I get a small fee (at no additional price to you). When you do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary working. The dietary info supplied is approximate and might range relying on a number of components. For extra info please see our Phrases & Situations.
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