Sticky Pork Belly with Glutinous Rice is a mouthwatering dish that’s perfect for any special occasion or a comforting family meal. This recipe combines the rich flavors of marinated pork belly with soft, savory glutinous rice. The pork belly is first fried to a golden crisp and then steamed with rice, allowing the flavors to meld beautifully. The result is a dish that’s indulgent, with the pork belly being tender yet not overly greasy, and the glutinous rice absorbing all the delicious juices for a perfect balance of flavors.

Full Recipe:

Ingredients

Pork Belly:

• 500g (1.1 lbs) pork belly
• 2 eggs
• 1 tablespoon cornstarch
• 30 ml (1 fl oz) cooking oil (for frying)

Marinade:

• 1 tablespoon bean paste (or sweet noodle sauce if you prefer a non-spicy version)
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 100g (3.5 oz) glutinous rice, soaked in water for at least 30 minutes
• 1 small piece of ginger, shredded
• 1 small section of green onion, chopped

Additional Ingredients:

• 100 grams of glutinous rice (soaked)
• ½ cucumber (for garnish)
• Green onions (for garnish)

Making It Step by Step

Step 1: Prepare the Pork Belly

1. Clean the pork belly: Heat a pot, place the pork belly skin-side down, and rub it in the pot to remove any hair or odors from the skin.
2. Cut the pork belly: After cleaning, slice the pork belly into 3 cm wide strips, then cut into bite-sized pieces. Make sure the pieces are cut evenly for consistent cooking.

Step 2: Prepare the Egg and Starch Coating

1. In a bowl, crack two eggs and whisk until fully combined.
2. Coat the pork belly: Add the pork belly pieces into the bowl with the eggs and mix well so that each piece is fully coated in egg. Then, sprinkle one tablespoon of cornstarch over the pork belly and stir to create a thin coating.

Step 3: Fry the Pork Belly

1. Heat the oil: In a large pan, heat about 30 ml of oil until it reaches medium heat (around 60% hot).
2. Fry the pork: Carefully place the pork belly pieces into the hot oil and fry until both sides are golden brown, turning them occasionally. Once they are crispy and golden, remove them from the pan and set them aside.

Step 4: Prepare the Marinade

1. In a small bowl, mix 1 tablespoon of bean paste (or sweet noodle sauce), 1 tablespoon of oyster sauce, 1 teaspoon of salt, and 1 teaspoon of sugar. Stir well until everything is combined into a smooth sauce.
2. Add the aromatics: Add shredded ginger and chopped green onion into the pork belly, then pour the marinade over the pork and stir until each piece is coated with the sauce. Allow the pork belly to marinate for at least 1 hour.

Step 5: Prepare the Glutinous Rice

1. After soaking the glutinous rice for 30 minutes, drain the water.
2. Layer the rice: In a large bowl, spread a layer of the soaked glutinous rice at the bottom. Then, add a layer of the marinated pork belly on top of the rice.
3. Press down: Use chopsticks to press the pork belly and rice layers down firmly. Pour any leftover sauce from the bowl around the edge of the dish. If necessary, add a little water to ensure there’s enough moisture.

Step 6: Steam the Dish

1. Prepare the steamer: Bring water to a boil in your steamer. Place the bowl of pork belly and rice inside and cover the steamer.
2. Steam: Let the dish steam on medium heat for 30 minutes.

Step 7: Garnish and Serve

1. Slice the cucumber: While the pork belly is steaming, slice the cucumber into thin half-moon pieces and arrange them on a serving plate.
2. Finish the dish: After steaming, carefully remove the dish from the steamer. Flip the bowl upside down onto the serving plate, revealing the layers of glutinous rice and pork belly. Garnish with chopped green onions for a fresh finish.

Cooking Tips

• Soaking the Rice: Make sure to soak the glutinous rice for at least 30 minutes to ensure it steams evenly and has a soft texture.
• Pork Belly Cuts: When cutting the pork belly, keep the pieces uniform to ensure even cooking. If you cut the pieces too small, they may dry out during frying.
• Frying Tip: Do not move the pork belly pieces immediately after placing them in the hot oil. Let them set for a few minutes before flipping them to ensure a crispy exterior.

Storage

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat the pork belly and rice by steaming them again or using a microwave. Make sure to add a little water when reheating to maintain the soft texture of the glutinous rice.

Nutritional Facts (Per Serving)

• Calories: Approximately 450 calories
• Fat: 28g
• Carbohydrates: 34g
• Protein: 12g
• Sodium: 800mg
• Sugar: 4g

FAQs

• Q: Can I use another type of rice?
  • A: Glutinous rice is preferred for this recipe because it absorbs the flavors of the pork belly well. Other rice varieties may not give the same sticky texture.
• Q: Can I skip the frying step?
  • A: Frying helps seal in the pork belly’s juices and adds a crispy texture. Skipping it may result in less flavorful and less crispy pork belly.
• Q: How can I make the dish less greasy?
  • A: You can remove excess oil from the pork belly by draining it on a paper towel after frying.