Sticky Asian Pork Belly

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This Asian-style cubed pork belly takes time, but it’s worth every minute. After 2.5 hours of slow braising, the meat becomes incredibly tender while the caramelized glaze creates a sticky coating that clings to every piece. It’s perfect for Sunday dinners or when you’re entertaining guests who love comfort food with bold flavors.

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Braised Asian Pork Belly

I learned early on that pork belly can’t be rushed. The long, slow cooking time breaks down all the tough bits, leaving you with meat that falls apart at the touch of a fork. The caramelized glaze gets thick and glossy, coating each cube perfectly. Serve it over rice for a satisfying weeknight meal or as part of a larger spread for special occasions.

What You’ll Need to Cook

• Pork belly
• Fresh ginger
• Soy sauce – Use regular or low-sodium soy sauce depending on your preference. Dark soy sauce will create a richer color while light soy provides more saltiness.
• Brown sugar
• Rice wine vinegar
• Vegetable oil
• Cornstarch
• Salt
• Black pepper
• Sesame oil
• Garlic
• Green onions
• Red pepper flakes (optional)

Ingredient Substitutes

Pork shoulder can replace pork belly for a leaner option, though you’ll lose some of the signature richness. Cut into similar cubes and adjust cooking time as needed.

Coconut aminos substitute for soy sauce to create a gluten-free version with slightly sweeter notes and lower sodium content.

Maple syrup can replace brown sugar for a more complex sweetness, though use about 2 tablespoons less due to its liquid consistency.

How to Make Sticky Pork Belly

Step 1: Prepare the Pork

Pat the pork belly completely dry using paper towels – this is crucial for achieving proper browning. Cut in 2 inch cubes. Season evenly with salt, pepper, and cornstarch. The cornstarch helps create a light coating that aids in browning and helps the glaze adhere better to the meat surface.

Step 2: Sear the Pork Belly

Heat vegetable oil in your largest skillet or wok over medium-high heat until it shimmers. Add pork belly cubes in a single layer, ensuring they don’t overlap. Cook undisturbed for 3-4 minutes per side until each surface develops a golden-brown crust. Work in batches if necessary to avoid overcrowding.

Step 3: Make the Glaze

While the pork cooks, whisk together all glaze ingredients in a small bowl until the brown sugar completely dissolves. The mixture should be smooth and well-combined. Fresh garlic and ginger are essential for authentic flavor, so avoid using powdered versions.

Step 4: Combine and Simmer

Once all sides of the pork are browned, reduce heat to medium and pour the glaze mixture over the cubes. The liquid should sizzle and bubble immediately. Stir gently to coat all pieces evenly with the sauce.

Step 5: Braising

Once all sides of the pork are browned, reduce heat to medium-low and pour the glaze mixture over the cubes. Cover the pan and let it simmer gently for 2 to 2.5 hours, stirring every 30 minutes to prevent sticking.

This extended braising time is essential – most recipes call for at least 1.5 to 2.25 hours of slow cooking to properly break down the tough collagen and connective tissues in pork belly. The low, slow cooking process transforms the collagen into gelatin, creating that signature melt-in-your-mouth texture.

Step 6: Monitor and Adjust

Throughout the cooking process, check the liquid level every 30 minutes and add water or stock as needed to prevent burning. The pork is ready when it’s completely fork-tender and falls apart with gentle pressure. The glaze should have reduced to a glossy, syrup-like consistency that beautifully coats each cube.

Step 7: Finish and Serve

Remove from heat when the pork belly easily shreds with a fork and the sauce coats the back of a spoon. Garnish with sliced green onions and red pepper flakes for color and freshness.

How To Store Leftovers and Reheat

Allow leftover pork belly to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

To reheat, warm gently in a skillet over medium heat for 3-4 minutes, adding a splash of water if the sauce seems too thick. Alternatively, microwave in 30-second intervals until heated through, stirring between intervals.

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What To Serve With Sticky Pork Belly

🥦 Grilled Broccoli
🥕 Grilled Carrots with Brown Butter
🥔 Smoked Mashed Potatoes
🌽 Grilled Cornbread
🥔 Loaded Mashed Potato Casserole

Smoke On!

Charlie

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