Description
Slow-cooked pork belly, crisped to perfection and glazed with a sweet and spicy chili-garlic sauce. A decadent, lip-smackingly delicious meal.
Ingredients
Units
Scale
- 2 lbs (907 g) pork belly
- 4 cups (946 ml) hot chicken or vegetable stock
- 1 thumb-sized piece fresh ginger
- 4 cloves garlic
- 1.5 tablespoon rice wine
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- Pinch of salt and black pepper
- 1-2 red chili
- 2 tablespoons honey
- 2.5 tablespoons brown sugar
- 4 tablespoons soy sauce
- 1.5 teaspoon lemongrass paste or fresh finely minced lemongrass
Instructions
- Place pork belly slices, hot stock, chopped ginger, garlic cloves, rice wine, and sugar into a large pot or deep pan. Bring the mixture to a gentle boil over medium heat. Reduce heat, cover the pan with a lid, and simmer gently for 2 hours. Check occasionally to ensure it stays at a simmer.
- Turn off the heat and carefully drain pork belly slices, discarding garlic and ginger pieces.
- Chop cooked pork belly into bite-sized chunks (approximately 1 inch each). Heat 1 tablespoon vegetable oil in a cast iron or heavy-bottomed skillet over medium-high heat. Add pork pieces to skillet. Season with salt and pepper. Cook until golden and crisp on all sides, about 5-7 minutes, turning regularly.
- Whisk together ginger, chili, honey, brown sugar, soy sauce, lemongrass, and remaining 1 tablespoon vegetable oil in a bowl.
- Pour glaze over crisp pork belly pieces in the skillet. Stir continuously, coating pork pieces evenly. Cook until glaze thickens, darkens slightly, and becomes glossy (approximately 3-5 minutes). Remove from heat immediately.
- Serve hot, garnished with chopped green onions or cilantro if desired. Pair with steamed jasmine rice and steamed or stir-fried green vegetables.
Notes
- For extra crispy pork belly, pat the cooked pieces dry with paper towels before searing.
- Leftover glaze can be stored in an airtight container in the refrigerator for up to a week.
- Substitute maple syrup for honey for a slightly less intense sweetness.
- Prep Time: 20 minutes
- Cook Time: 125 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 25
- Sodium: 800
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100