Do you love Pork Belly but aren’t confident to cook it?
Well, this Sweet and Sour Pork Belly is baked in sauce and it’s both easy and totally gives you the luscious taste of soft Pork Belly. Plus did I say it’s tray baked? That means you put it in the oven and come back when it is done.
I do love Pork belly with crispy skin but this Pork belly has no such thing. Though it does have that unctuous melt in the mouth texture of slow-cooked pork. And still, more than that, who doesn’t like Sweet and Sour Pork?
It’s the sort of sweet and sour I like. There are no thickeners to make gloopy sauce and no batter coating the pork. I am sorry if your childhood memories stretch to such sweet and sour pork atrocities.
I have a few of those. As a kid we often went to the Chinese restaurant in our town. Each and every town in Australia once had such a Chinese restaurant. We thought the food was exotic and exciting not realizing that some of that Chinese food was adjusted for our uneducated palates. I remember excessive batter, thick overly sweet sauce and on the occasion, we were allowed deep fried ice cream to finish.
When I was older I traveled to Thailand and fell in love with their version of sweet and sour. It includes stir-fried tomatoes, cucumbers, chilli and lots of coriander. This sweet and sour is based a little more on the Thai style sweet and sour.
Here’s what you’ll need to make your Sweet and Sour Pork Rashers baked in Sticky Sauce
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- You’ll need a 400 gm can of chunky pineapple in pineapple juice. Pork belly rashers, onion, garlic, ginger, sweet soy, soy sauce and chopped coriander
- Start by putting the sweet soy sauce into a bowl.
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3. Add the light soy
4. Add the ginger, garlic and chopped coriander
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5. Next, add the juice, brown sugar and the pineapple and stir well.
6. Marinate the Pork Rashers in the mixture for 10 minutes but if you have time overnight will make this SO good.
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7. You will need an ovenproof baking dish approx. Add the sliced onions
8. Next, add the Pork rashers and all of the marinade
If you like this recipe then try these too
Pork Belly Braised with Black Vinegar caramel 
Pork Cutlets with Sumo mandarin Sweet and sour 
Sweet and Sour Pork Belly rashers baked in one pot
Ingredients
- 80 ml sweet soy sauce ketchup manis about 4 tablespoons
- 100 ml soy sauce light premium almost 1/2 cup
- 60 ml sweet chilli sauce Thai style 3 Tablsp
- 100 gm brown sugar
- 4 cloves garlic grated
- 2 -3 tablespoons grated ginger peeled and finely grated
- 1 bunch coriander chopped very fresh as possible with roots
- 1 Tablespoon turmeric fresh grated **optional
- 400 gm pineapple chunks in natural juice is best
- 150 gm brown onion chopped into fingers (1 onion)
- 1 kg pork rashers or approximately 6 to 8
Cucumber and Carrot Salad
- 200 gm carrot or about 2 large, grated
- 250 gm Lebanese cucumber or 2 large, quartered and sliced
- 2 sprigs coriander fresh chopped
- 12 leaves mint chopped in threes
- 30 gm sugar caster or 2 Tablespoon, more if you like
- 80 ml rice wine vinegar 4 tablespoons ( approx 1/3 cup)
- 40 ml fish sauce or light soy, 2 tablespoon
- 40 ml lemon juice 2 tablespoon (1/2 lemon)
rice to serve
Instructions
- You will need a baking tray or le Cruiset dish approx 24 cm x 13. Set the oven to 190 C
- Mix the sweet soy, soy sauce, sweet chilli sauce, brown sugar, garlic, grated ginger, the chopped stems and roots of coriander and the pineapple chunks and juice. Stir well. Taste and add salt if necessary. You may need a good pinch.
- Add the pork rashers to the marinade. This can be marinated overnight if you like, otherwise go on.
- Put the chopped onions into the baking dish and lay the rashers over the top. Tip all the contents of the marinade into the tray
- Bake for 1 -1/2 and hours depending on the Pork used
Cucumber and Carrot salad
- Make the dressing by mixing all of the ingredients together. Stir well or use a jar to shake up the ingredients and set aside
- Cut the cucumbers into fine rounds. Put into a bowl
- Grate the carrots and add to the cucumbers
- Pick the leaves from the coriander and mix it into the salad.
- Cut the leaves into three and add to the salad. When ready to serve add the dressing and toss
Notes
Thank you Tania for this Quality Post. Thumbs Up
Thanks for reading!
Tania, you are the first person in a long while to make me want order pork belly in my shopping list ! Yes, I so remember our learning curve in Asian cuisine way back and that included all that batter and sweetness ! I love your ingredients and methodology but am still looking somewhat unsure about the pine . , . ? Love the coriander and turmeric notes and shall try soonest . . . So easy to boot !
Hi Eha now, if you don’t like Pineapple you need to just add the juice and skip the pineapple pieces. You could also add some capsicum or greens in the last 15 minutes to replace the pineapple
Thanks so much Eha!!
I am a huge fan of pork belly. This looks right up my alley, Tania.
Thanks Angie yes it is really delicious