Ore Oduba’s Sticky Chinese Pork Belly
Ocado and MOB Kitchen have teamed up to bring you incredible recipes from around the world. Last week the brilliant Ore Oduba visited MOB Kitchen HQ to make his favourite MOB Kitchen dish: Sticky Chinese Pork Belly. It’s succulent, sticky and sweet – what more could you want?
- 500g pork belly, lean
- 4 cups water, plus 250ml, divided (960ml)
- 4 slices of fresh ginger (or ginger powder)
- 2 sliced spring onions
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- 2 tbsp dark brown sugar
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 3 tbsp rice wine
- Cooked rice, basmati, jasmine or sticky, for serving (whatever you fancy)
- 1 sliced white onion, strips
- 2 bulbs of of pak choi
- Cut the pork belly into roughly 1-inch cubes.
- Bring 1 litre of water to the boil, then add the pork, ginger, onion, and garlic, and cook for 3–4 mins.
- Remove contents from the water and drain on a plate lined with a paper towel.
- Clean and dry the pot, or get a new one! Then return it to a high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
- Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelised, and coated the pork evenly.
- Immediately add the soy sauces and rice wine, stirring continuously for 5–6 mins more, or until the liquid has reduced to a thick glaze.
- Add the remaining 250ml of water. Stir, cover, and simmer for about 45 mins. Make sure the mixture is at a low simmer, not boiling. Stir every 10 mins or so, adding more water if the pot is getting dry.
- Meanwhile cut the rind off the pak choi, keeping leaves whole.
- Steam pak choi for 5–6 mins, but not for too long so it keeps its crunch. Add a pinch of salt.
- Remove the lid from the pork. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
- Serve pork immediately over a bowl of rice and sprinkle with spring onions. Lay 2–3 pak choi leaves on the side.