[feast_advanced_jump_to] Slow-cooked until the meat is falling off the bone, then pan fried to crisp up the edges and given a sticky coating right at the last minute. That’s my kind of meal! It’s a technique I first used for my Chinese pork belly (which is one of our most popular recipes on the blog) and I’ve been using it ever since. It works best for meats that are fatty and/or a little on the tough side, and it turns a cheap piece of meat into something amazing! The slow cooking process makes the meat melt-in-the-mouth, and most of the fat renders away. Any fat that’s left, is soon crisped up during the second stage. After that we add a flavourful sticky glaze to the pan with the ribs.
📋 What do we need for the sticky glaze?
The sticky glaze is made withGinger HoneyLight brown sugarSoy sauceLemongrass pasteA chopped up chilli pepperPlus a little salt and pepper.
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Rich and Tasty Slow-Cooked Steak Pie
Beef Bourguignon
Lamb Bhuna
Slow Cooked Steak Diane Casserole
Sticky Chinese Pork Belly
Beef Goulash
This recipe was first published February 2017. Updated July 2021 with new photos, video and some housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
