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Asian Glazed Pork Belly , slow good to tender, silky textured perfection.

Asian Glazed Pork Belly

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.
Course Dinner
Cuisine Asian Inspired
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 or more servings
Author Barry C. Parsons

Ingredients

  • 2 1/2 to 3 lbs pork belly

For the Marinade/Glaze

  • 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

Instructions

  1. 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)
  2. Mix all of the ingredients in the marinade together and pour over the pork belly in a large Ziploc Bag.
  3. Marinate in the fridge for several hours or overnight.
  4. Preheat the oven to 275 degrees F.
  5. Place the pork belly on a roasting rack and roast for 4-5 hours depending upon the thickness of the meat.
  6. 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.
  7. Lowly simmer the marinade until it begins to become like a thin syrup; about maple syrup consistency.
  8. 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.
  9. 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.

Recipe Notes

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.