Sticky Meat
Indulge in the ultimate comfort food with this Sticky Meat recipe, featuring tender pork belly (or chicken thighs, if preferred) coated in a glossy, flavorful sauce that's a perfect balance of sweet and savory. The rich marinade—made with soy sauce, honey, brown sugar, and aromatic garlic and ginger—caramelizes beautifully, creating an irresistibly sticky glaze. A quick cornstarch slurry thickens the sauce to perfection, while a garnish of fresh scallions and sesame seeds adds a delightful crunch and visual appeal. Serve this dish over a bed of steamed rice or alongside vibrant veggies for a restaurant-quality meal in just under an hour. Perfect for weeknight dinners or special occasions, this easy-to-make recipe guarantees bold, crave-worthy flavors in every bite! Keywords: sticky meat recipe, pork belly recipe, sweet and savory glaze, quick dinner ideas, Asian-inspired recipes.
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Recipe Information
Ingredients
- 1.5 pounds pork belly (or chicken thighs, optional)
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons vegetable oil
- 2 pieces scallions (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Prepare the pork belly (or chicken thighs) by cutting it into 1-inch cubes. Pat them dry with paper towels to ensure good browning.
In a small bowl, mix the soy sauce, honey, brown sugar, rice vinegar, minced garlic, minced ginger, and sesame oil to create the sauce. Set aside.
In a separate small bowl, combine the cornstarch and water to form a slurry. Set aside as well.
Heat 2 tablespoons of vegetable oil in a large, heavy skillet or wok over medium-high heat.
Once the oil is shimmering, add the meat in a single layer to the pan. Avoid overcrowding. Sear the meat for 3-4 minutes on each side until golden brown. If necessary, cook the meat in batches.
Once the meat is seared, remove it from the pan and set it aside on a plate.
Lower the heat to medium and pour the prepared sauce into the pan. Allow it to simmer and reduce slightly for about 2-3 minutes, stirring occasionally.
Stir in the cornstarch slurry and continue to cook for another 1-2 minutes until the sauce thickens to a glossy, sticky consistency.
Return the cooked meat to the pan, tossing it well to coat every piece with the sticky sauce. Cook for an additional 5 minutes to ensure the meat absorbs the flavors.
Remove the pan from heat and transfer the sticky meat to a serving dish.
Garnish with thinly sliced scallions and a sprinkle of sesame seeds. Serve immediately over steamed rice or alongside your favorite vegetables.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 33.9 g | 170% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 22.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
