Asian Glazed Pork Belly. A little sweet, a little sticky, a little salty and a little spicy and so deliciously satisfying. Slow cooked to tender, silky perfection.
The truth is that I’ve had this Asian Glazed Pork Belly recipe for quite some time but never posted it. It is a real personal favourite of mine but I hesitated to post it because I’m the only one who loves pork belly in this house.
Pork belly is one of those things that holds very little middle ground. You either enjoy it or you don’t in most cases. Spouse doesn’t like it at all because of the soft gelatinous-like texture of the rendered fat. That silky texture is exactly what I do enjoy! It’s one of the richest meats there is and although it is not an everyday thing, it is a real favourite indulgence for mine.
That’s not to say that I have not had some bad pork belly served up to me. The secret is low and slow cooking to achieve that perfect, soft, silky, tender texture, which doesn’t feel like you are biting into a chunk of bland fat. Undercooked pork belly is frankly, awful. Properly cooked pork belly will have much of the fat rendered out and be incredibly soft & tender to the bite.
The richness of the meat also needs strong seasoning and flavour for me to enjoy it. The richness of the meat practically demands more intense flavour to compliment it. That’s why it is so good in so many Asian cuisines from Chinese to Filipino.
This recipe uses common Asian ingredients to create a balanced sweet, salt, spicy and sticky glaze that I just love. It isn’t intended to be authentic to a particular cuisine, it was mostly invented out of ingredients that I already had on hand in the fridge. Still, it is quite delicious.
It is perfect to serve on plain steamed rice or with your favourite noodles. You may want to make extra glaze to serve with the rice and over some steamed vegetables on the side for a complete meal.
Like this Asian Glazed Pork Belly recipe?
- 2 1/2 to 3 lbs pork belly
- 1/4 cup hoisin sauce (oyster sauce will work too)
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 tsp crushed Chili paste (or 2 tsp finely minced fresh red chili)
- 1 tbsp fish sauce
- 1 1/2 tsp Chinese 5 spice powder
- 1 tsp black pepper
- 1 tbsp grated fresh ginger
It is important to get a piece of pork belly that is a uniform thickness so that it cooks evenly. Try to get a piece that is about 3 inches thick. If thinner pieces are all that is available, I usually stack them and tie them with pieces of butcher string after the meat has marinated. (As in the photo shown)
Mix all of the ingredients in the marinade together and pour over the pork belly in a large Ziploc Bag.
Marinate in the fridge for several hours or overnight.
Preheat the oven to 275 degrees F.
Place the pork belly on a roasting rack and roast for 4-5 hours depending upon the thickness of the meat.
Reserve the marinade and pour it into your smallest saucepan. You can add all the same ingredients again to make extra sauce/glaze for rice or noodles at this point if you like.
Lowly simmer the marinade until it begins to become like a thin syrup; about maple syrup consistency.
In the last couple of hours of roasting. begin to brush on layers of the glaze. I do this 4-6 times about every 20 minutes, to build good flavourful. sticky glaze on the pork belly.
Let the pork belly rest for about 15 minutes before slicing and serving. I also like to dice it in small bite sized chunks to serve over rice.
I like to trim the outermost layer of rind/skin off of pork belly, especially when slowly open roasting because it can become quite tough. It is also best to roast with the fattiest side up.