My Chinese friend gave me this recipe, and we've never had a miss since

Sticky Chinese pork belly is a succulent and flavorful dish that brings together the perfect balance of savory, sweet, and umami flavors. This dish has its origins in traditional Chinese cuisine, where pork belly is often used for its rich, melt-in-your-mouth texture and ability to absorb the deep, caramelized flavors of the sauce. Making this dish allows you to explore the intricate flavors of Chinese culinary traditions right from your own kitchen.

Sticky Chinese pork belly pairs beautifully with steamed white rice or Chinese fried rice, which helps to soak up the savory sauce. For a refreshing contrast, consider serving it with a side of bok choy sautéed in garlic or a light cucumber salad dressed with rice vinegar and sesame oil. Adding these side dishes will create a well-rounded, satisfying meal that's sure to impress.

Servings: 4

1.5 pounds pork belly, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and sliced
1/4 cup light soy sauce
1/4 cup dark soy sauce
1/3 cup Shaoxing wine (Chinese cooking wine)
1/4 cup hoisin sauce
1/4 cup brown sugar
1 cup water
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)

1. Heat the vegetable oil in a large pan over medium heat.

2. Add the pork belly pieces to the pan and sear them until they are browned on all sides, about 5-7 minutes.

3. Remove the pork belly from the pan and set aside.

4. In the same pan, add the garlic and ginger. Sauté until fragrant, about 1-2 minutes.

5. Return the pork belly to the pan. Add the light soy sauce, dark soy sauce, Shaoxing wine, hoisin sauce, brown sugar, and water.

6. Stir to combine, making sure the pork belly is coated in the sauce.

7. 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.

8. Adjust seasoning if necessary.

9. Serve hot, garnished with chopped green onions and sesame seeds.

For a spicy kick, you can add a sliced red chili or a tablespoon of chili paste to the sauce. If you prefer a leaner dish, you can substitute pork belly with pork shoulder or even chicken thighs. Additionally, adding a splash of rice vinegar towards the end of cooking can provide a nice tangy contrast to the sweet and savory sauce. Feel free to experiment with the balance of flavors to suit your taste.