Sticky Chinese Pork Belly

Sticky Chinese Pork Belly

So sticky. So easy. So cheap.


Got to use both soy sauces for this to work.

Cooking Time (includes preparation time): 1 Hour 20 Minutes


  • Dark Soy Sauce - £0.60
  • Light Soy Sauce - £0.60
  • 4 Spring Onions - £0.55
  • Knob of Ginger - £0.33
  • Mirin - £1.70
  • 400g Basmati Rice - £0.60
  • 700g Pork Belly - £3.80
  • Chinese 5 Spice - £0.85
  • Brown Sugar - £0.69
  • Total Cost - £9.72 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Dice up your pork belly. Add to a pan and cover with boiling water. Add 3 chopped spring onions, a large knob of sliced ginger and a heaped teaspoon of Chinese 5 spice.
  2. Boil for 7 minutes.
  3. Drain the water and remove the spring onions. Place pan back on the heat and add a splash of oil. Fry the pork and ginger until they are nicely browned.
  4. At this point, add 2 teaspoons of sugar, a heaped teaspoon of Chinese 5 spice, 2 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce. Add a tablespoon of mirin, and then mix everything together.
  5. Get your rice on (follow pack instructions).
  6. Add 400ml water to your pork. Turn it down to a simmer and cook for 40 minutes. Add small splashes of water if it starts to dry up.
  7. Once pork is delicious and sticky, remove from the heat. Serve on a bed of hot rice and add a handful of chopped spring onions. Tuck in and enjoy.