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Glazed Pork Belly

Glazed Pork Belly

Tender pork belly glazed in a Chinese-style sweet and salty sauce. Rich, decadent, and so flavorful.

My son found this recipe on Tasty and requested it for his 16th birthday lunch. He enjoys Asian flavors and especially loves anything with soy sauce so this recipe was right up his alley. It’s important to serve this decadent pork belly with rice which will help balance the strong flavors of the glaze. I also served this glazed pork belly with some sauteed bok choy & mushrooms and they paired nicely together. My son enjoyed his birthday lunch and so did the rest of us.

Glazed Pork Belly

Cut the pork belly into 1-inch cubes.

Bring 4 cups of water to a boil in a large pot, then add the pork, ginger pieces, green onion, and garlic cloves, and cook for 3-4 minutes.

Using a slotted spoon, remove the pork from the water to drain on a paper towel lined plate. Discard the remaining water and vegetables and dry out the pot. Pat the pork belly as dry as possible.

Return the pork to the pot on the stovetop over high heat and cook, stirring often, until browned, about 3-4 minutes. Side Note: Add a little bit of oil to the pot if the pork belly is sticking. 

Add the brown sugar, then reduce heat to low. Stir constantly until the sugar has melted, caramelized, and coated the pork belly evenly.

Add the soy sauce and rice vinegar, stirring frequently for 5-6 minutes more, or until the liquid has reduced to a thick glaze.  Add the remaining 2 cups of water and cook. Stir, cover, and simmer for 45-50 minutes, stirring every 10 minutes. The sauce should coat the pork in a very thick glaze. If it’s too runny, continue to stir, uncovered, until the liquid has reduced.

Serve immediately with a bowl of rice. Sprinkle with green onions and enjoy.

Glazed Pork Belly

Glazed Pork Belly

Glazed Pork Belly

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Tasty

Equipment

  • Large pot

Ingredients

  • lbs lean pork belly
  • 6 cups + 2 cups water, divided
  • 8 slices of peeled ginger
  • 2 green onions, cut into 2-inch pieces
  • 4 cloves of garlic, smashed
  • ¼ cup brown sugar
  • 3/4 cup soy sauce
  • 6 tbsp rice vinegar

Serve with:

  • Cooked rice
  • Green onions, sliced

Instructions

  • Cut the pork belly into 1-inch cubes.
  • Bring 6 cups of water to a boil in a large pot, then add the pork, ginger pieces, green onion, and garlic cloves, and cook for 3-4 minutes.
  • Using a slotted spoon, remove the pork from the water to drain on a paper towel lined plate. Discard the remaining water and vegetables and dry out the pot. Pat the pork belly as dry as possible.
  • Return the pork to the pot on the stovetop over high heat and cook, stirring often, until browned, about 3-4 minutes. Side Note: Add a little bit of oil to the pot if the pork belly is sticking. 
  • Add the brown sugar, then reduce heat to low. Stir constantly until the sugar has melted, caramelized, and coated the pork belly evenly.
  • Add the soy sauce and rice vinegar, stirring frequently for 5-6 minutes more, or until the liquid has reduced to a thick glaze.   
  • Add the remaining 2 cups of water and cook. Stir, cover, and simmer for 45-50 minutes, stirring every 10 minutes. The sauce should coat the pork in a very thick glaze. If it's too runny, continue to stir, uncovered, until the liquid has reduced.
  • Serve immediately with a bowl of rice. Sprinkle with green onions and enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

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9 Comments

    1. I’m sorry, I don’t have a pressure cooker so I’m not able to help you.

      -Pam

  1. Looks really good Pam but it spite of its current popularity, I’ve yet to try pork belly as anything but bacon. I may have to change that though.

  2. Leigh Ann says:

    Will pork belly be specifically labeled as “lean”?

    1. Leigh,

      No, it won’t. I just asked my butcher for the leanest portion he had. I hope this helps.

      -Pam