Sweet and Sticky Asian-Style Beef Belly

Ingredients

• 907 g (2 lb)beef belly
• 60 ml (¼ cup)soy sauce
• 30 ml (2 tablespoons)honey
• 4garlic cloves, minced
• 15 ml (1 tablespoon)ginger, minced
• 30 ml (2 tablespoons)rice vinegar
• 15 ml (1 tablespoon)sesame oil
• 5 ml (1 teaspoon)chilli flakes (optional)
• 15 ml (1 tablespoon)sesame seeds, for garnish
• 2spring onions, sliced, for garnish

Instructions

1. 1

   Mix the marinade

   In a bowl, whisk together the soy sauce, honey, minced garlic, minced ginger, rice vinegar, sesame oil and chilli flakes, if using.

2. 2

   Marinate the beef

   Put the beef belly in a slow cooker or baking dish and coat it with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

3. 3

   Cook until tender

   If using an oven, preheat it to 150°C (300°F). Cover the beef and cook for about 3 hours, until tender. Alternatively, cook it in a slow cooker on low for approximately 6 hours.

4. 4

   Thicken the glaze

   Take the cooked beef out of the cooker. Simmer the remaining juices in a saucepan until thickened, then slice the beef and drizzle it with the glaze.

5. 5

   Add the garnish

   Finish with sesame seeds and sliced spring onions before serving.

What is Asian-style beef belly?

Beef belly is a rich cut that becomes tender with slow cooking. This recipe takes inspiration from sweet-savoury Asian-style marinades, using soy sauce, honey, garlic and ginger to flavour the meat.

The covered cooking keeps the beef moist, while reducing the cooking juices concentrates them into a glossy finish. Sesame seeds and spring onions add a fresh, savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 18g protein, 12g carbs, 22g fat.

The beef belly provides most of the protein and fat, while honey contributes much of the carbohydrate; the soy-based marinade also contributes sodium. Serve a moderate portion with plenty of vegetables and rice to make a more balanced plate.

The marinade's balance

Soy and vinegar: soy sauce brings salt and savouriness, while rice vinegar adds a sharp note to balance the honey. Whisk them together thoroughly so the flavours are evenly distributed.

Aromatics: minced garlic and ginger spread through the marinade and cling to the beef. Add the chilli flakes if you want a gentle heat.

Marinating before cooking

Time: refrigerate the covered beef for at least 2 hours, or overnight if convenient. This gives the marinade time to coat the surface of the meat.

Coverage: turn or reposition the beef if needed so the marinade reaches all sides. Keep it covered while it marinates.

Slow cooking and doneness

Oven: cook the covered dish at 150°C (300°F) for about 3 hours. The method also gives a slow-cooker option of approximately 6 hours on low.

Texture: the beef should be tender before you remove it from the cooker. Cooking times can vary, so use tenderness as the cue rather than relying only on the clock.

Making the glaze

Reduce: simmer the leftover cooking juices in a saucepan until they thicken. Keep an eye on them as they reduce so the glaze does not catch.

Finish: slice the beef and spoon or drizzle the glaze over it just before serving. This gives each portion a coating of the concentrated sauce.

Serving ideas

Rice and vegetables: serve the beef with steamed rice and fresh vegetables for a straightforward dinner. Their mild flavours pair well with the sticky, savoury glaze.

Wraps: tuck slices into wraps with vegetables for a more casual meal. Scatter the sesame seeds and spring onions over the beef at the end.

Recipe notes & tips

• For the deepest flavour, leave the beef to marinate overnight in the refrigerator.
• Keep the dish covered during oven cooking so the beef stays moist.
• Check tenderness near the end of the cooking time, as the exact timing can vary.
• Simmer the cooking juices in a saucepan until they coat the beef rather than serving them thin.
• Slice the beef before adding the glaze so it can reach more of the surface.
• Add the sesame seeds and spring onions just before serving for a fresh finish.

Variations

• More heat: increase the chilli flakes to suit your preference.
• Milder glaze: leave out the optional chilli flakes.
• Rice bowl: serve the sliced beef over steamed rice with vegetables.
• Wrap filling: use the beef in wraps with sliced vegetables.
• Extra garnish: add more spring onion and sesame seeds at the table.

Common mistakes to avoid

• Skipping the marinade: allow at least 2 hours in the refrigerator so the beef has time to take on the flavours.
• Cooking uncovered: cover the dish or slow cooker during cooking to help keep the beef moist.
• Rushing the cook: continue until the beef is tender rather than stopping strictly at the stated time.
• Leaving the glaze thin: simmer the cooking juices until thickened before drizzling them over the slices.
• Over-reducing the glaze: watch the saucepan closely as the liquid simmers and thickens.

How to store

Refrigerate leftover beef and glaze in a covered container and use within 3–4 days. Reheat until piping hot, adding a little water if the glaze has become too thick.

Frequently asked questions