Sticky Chinese Pork

Sticky Chinese Pork

Sticky Chinese Pork

I was planning to cook something else for dinner but I ran out of one of the ingredients hence I had to scrap the idea and think pronto of something else.

I then remembered I have wanted to try this recipe I found in a magazine a long time ago, and since I had the ingredients ready (I had them ready when I first saw the recipe but never had the chance to use them) so Sticky Chinese Pork it was.

It was a hit as I thought it would be, and a keeper.  So here goes:


about 800 grams pork belly, cut into serving slices (about 10 slices of 1/2 to 3/4 inches thick), or pork spare rib rashers

120 grams of char siu sauce (this is half of a 240 gram jar — you can get this from any groceries now, not just in Asian ones)

1/2 cup tomato sauce

1/8 cup brown sugar (I had to use my Demerara sugar because I ran out of brown sugar)

1 tablespoon soy sauce

What you need to do:

In a bowl, combine all ingredients except the pork.  Mix well.  Add your pork and make sure each piece is coated evenly.

Cover and refrigerate for at least 30 minutes (overnight is best but I needed it that night so 30 minutes is alright).

Spread the pork pieces in one layer on an ovenproof dish, or pyrex dish, or a baking pan. Do not throw the sauce! Cover the dish/pan tightly with foil to prevent burning.

Preheat your oven to 200 deg C and cook for about 40 minutes.  Take out the foil and pour the sauce on the pork, turning them over, to make sure the other side has sauce as well.

Cook for a further 30 minutes in the oven uncovered until pork is sticky and browned.

Serve over salad or steamed green leafy vegetables or rice or mashed potatoes.


with rice and greens

with rice and greens




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