Heat the vegetable oil in a large pan over medium heat.
Add the pork belly pieces to the pan and sear them until browned on all sides, about 5-7 minutes.
Remove the pork belly from the pan and set aside.
In the same pan, add the garlic and ginger. Sauté until fragrant, about 1-2 minutes.
Return the pork belly to the pan. Add the light soy sauce, dark soy sauce, Shaoxing wine, hoisin sauce, brown sugar, and water.
Stir to combine, making sure the pork belly is well-coated with the sauce.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1-1.5 hours, or until the pork belly is tender and the sauce has thickened to a sticky consistency.
Adjust seasoning if necessary.
Serve hot, garnished with chopped green onions and sesame seeds.
Variations & Tips
For a spicy kick, add a sliced red chili or a tablespoon of chili paste to the sauce.
For a leaner option, substitute pork belly with pork shoulder or chicken thighs.
Adding a splash of rice vinegar towards the end of cooking can introduce a tangy contrast to the sweet and savory sauce.
Feel free to adjust the balance of flavors to suit your taste preferences.
Enjoy this delicious Sticky Chinese Pork Belly recipe, and watch it become a favorite at your dining table!
