My sticky Chinese pork belly has long been one of the favourites on the blog. I’ve made it for Chinese banquets, served strips of it on sticks for buffets (empty dish in 5 minutes flat – I should have made more!), a gluten-free version, using tamari (just as good), served as Gua Bao, and now I’m turning it into a burger!! Why is this sticky pork belly so good? It’s all in the 3-stage cooking process: It’s one of those recipes where silence takes over the room for a few minutes, just while people take in those first bites. We don’t spoil those first few bites with conversation. It’s all about the eating. Best Burger Ever!!! Layered up with quick pickled veggies (carrots, red onion and cucumber), then topped with jalapeños and chilli flakes to give it a spicy kick. So delicious! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This post was first published din March 2018. Updated in February 2022 with additional information, a recipe video and some housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
