Sticky Pork Belly
Tender cubed pork belly glazed in a savory-sweet Asian sauce with soy, ginger, and garlic. The perfect balance of crispy edges and melt-in-your-mouth fat creates an irresistible texture that pairs beautifully with steamed rice.
Ingredients
- 2 lbs pork belly skin removed and cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
Glaze
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 green onions sliced
- 1 tsp red pepper flakes optional
Instructions
- Pat pork belly cubes dry with paper towels and season with salt, pepper, and cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add pork belly cubes in a single layer, cooking 3-4 minutes per side until golden brown on all sides.
- Meanwhile, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
- Reduce heat to medium-low and pour glaze over pork belly cubes.
- Cover and simmer for 2-2.5 hours, stirring every 30 minutes, until pork is fork-tender and falls apart easily.
- Add water or stock as needed during cooking to prevent the sauce from becoming too thick or burning.
- Remove from heat and garnish with green onions and red pepper flakes if desired.