Sticky Chinese Pork Belly

Sticky Chinese Pork Belly

So sticky. So easy. So cheap.


You’ve got to use both soy sauces for this to work.

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

Feeds: 4 People


  • Dark Soy Sauce - £0.60

  • Light Soy Sauce - £0.60

  • 4 Spring Onions - £0.55

  • Knob of Ginger - £0.33

  • Mirin - £1.70

  • 400g of Basmati Rice - £0.60

  • 700g of 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. 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 and 1 tablespoon of mirin. Mix together.

  5. Get your rice on (follow pack instructions).

  6. Add 400ml of 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.