Braised red sticky pork with cucumber salad

Matt Tebbutt recipe

Asian-inspired delicious slow-cooked pork in a sticky sauce

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork

  • 500g/1lb 2oz pork belly, skin on and in one square piece
  • 3 tbsp brown sugar
  • ½ onion, sliced
  • 2 red chillies, chopped
  • 4 garlic cloves, crushed
  • 1 tsp crushed fresh root ginger
  • 1 star anise
  • 1 tbsp coriander seeds, crushed
  • 1 cinnamon stick
  • 4 tbsp Shaoxing rice wine
  • 2 tbsp soy sauce
  • 300–500ml/10–18fl oz chicken stock or water
  • 6 spring onions, chopped
  • 2 tbsp sesame seeds, toasted
  • cooked jasmine rice, to serve

For the cucumber salad

  • 1 cucumber
  • pinch salt
  • 1 tbsp caster sugar
  • 2 tbsp vegetable oil
  • 5 garlic cloves, crushed
  • 1 tbsp light soy sauce
  • 2 tbsp chopped fresh coriander
  • 1½–2 tbsp black vinegar
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