You know, I always thought pork belly was one of those cuts that only fancy restaurants could get right. My first attempts were either chewy or dry – nothing like the tender, sweet pieces I’d had at local spots. It wasn’t until my neighbor showed me her method that I realized I’d been going about it all wrong.
Turns out, the secret isn’t in some complicated technique or hard-to-find ingredients. Just like most good things in cooking, it’s all about patience and getting the temperature right. While my old method had me cranking up the heat hoping for quick results, I learned that taking it slow is what gives you that melt-in-your-mouth texture everyone’s after.
Why You’ll Love This Glazed Pork Belly
- Quick cooking time – This recipe takes less than an hour to make, perfect for when you want something special but don’t have all day to cook.
- Rich Asian flavors – The combination of soy sauce, rice wine, ginger, and garlic creates a deeply savory glaze that coats every piece of pork belly perfectly.
- Simple ingredients – Most of these ingredients are Asian pantry staples, and you’ll only need a few fresh items to pull this dish together.
- Restaurant-quality results – You’ll get tender, juicy pork belly with a glossy glaze that looks and tastes like it came from your favorite Asian restaurant.
- Make-ahead friendly – This dish actually tastes even better the next day, making it perfect for meal prep or entertaining.
What Kind of Pork Belly Should I Use?
For this recipe, you’ll want to look for fresh pork belly with the skin already removed, though you can always ask your butcher to remove it for you if needed. The best piece will have a good ratio of meat to fat – ideally about 50/50 – with clear, pinkish meat and white fat layers that are well-defined. Fresh pork belly is usually available at Asian markets and many regular grocery stores, but if you can only find it with the skin on, just remove it yourself using a sharp knife. When choosing your piece, try to select one that’s evenly thick throughout so it cooks uniformly. If you’re buying from the meat counter, don’t be shy about asking for help – most butchers are happy to help you pick out the right cut.
Options for Substitutions
Let me share some helpful substitutions for this pork belly recipe if you need them:
- Pork belly: While pork belly gives the best results for this dish, you can use thick-cut bacon or pork shoulder as alternatives. Keep in mind that cooking times will need to be adjusted – bacon will cook faster, while pork shoulder might need an extra 30-45 minutes.
- Fresh ginger: If fresh ginger isn’t available, you can use 1 teaspoon of ground ginger instead. While it won’t be exactly the same, it’ll still add that nice ginger flavor.
- Rice wine: No rice wine? You can use dry sherry or mirin (sweet rice wine). If using mirin, reduce the brown sugar by 1 tablespoon since it’s sweeter.
- Dark soy sauce: If you can’t find dark soy sauce, use regular soy sauce plus 1 teaspoon of molasses to get that deeper color and flavor.
- Scallions: Regular onions will work in the cooking process, and for garnish, you can use chives or thinly sliced leeks.
- Sesame seeds: These are mainly for decoration, so you can skip them or use crushed peanuts for a different kind of crunch.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking pork belly is rushing the process – this cut needs slow, patient cooking to break down the tough meat and render the fat properly, so plan for at least 2-3 hours of cooking time. A common mistake is cooking the meat at too high a temperature, which can make it tough and chewy instead of melt-in-your-mouth tender – keep your heat low and steady throughout the braising process. To get that perfect caramelized glaze, avoid stirring the meat too frequently during the final glazing stage; instead, let it develop a nice crust on each side before flipping. For the best texture, make sure to slice the meat against the grain when serving, and if you notice the sauce reducing too quickly during cooking, don’t hesitate to add a splash more water to prevent burning.
What to Serve With Glazed Pork Belly?
This rich and savory glazed pork belly pairs perfectly with simple steamed rice, which helps balance out the sweet and salty flavors of the meat. I like to add some quick-pickled vegetables on the side – like cucumbers or radishes – to cut through the richness of the pork. For a complete Asian-inspired meal, try serving it with some stir-fried bok choy or Chinese broccoli, which adds a nice green element to the plate. If you want to keep things casual, steamed buns (bao) make excellent vehicles for the glazed pork, turning it into fun hand-held bites that everyone will love.
Storage Instructions
Keep Fresh: Let your glazed pork belly cool down completely, then place it in an airtight container with its sauce. It’ll stay good in the fridge for up to 4 days. The flavors actually get better after a day or two as the meat continues to soak up that tasty glaze!
Freeze: This pork belly freezes really well! Cut it into portions, place in freezer-safe containers or bags with some sauce, and it’ll keep for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: To enjoy your leftover pork belly, gently reheat it in a covered pan over medium-low heat with its sauce. You can also microwave it in 30-second intervals until warm, but the stovetop method helps keep the meat tender. If frozen, thaw overnight in the fridge before reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3200
- Protein: 200-220 g
- Fat: 210-230 g
- Carbohydrates: 90-100 g
Ingredients
- 2.5 pounds pork belly, (skin taken off, fat layer trimmed)
- 1-inch piece fresh ginger, (sliced into 4 pieces)
- 2 garlic cloves, (peeled and cut in half)
- 1 bunch scallions, (washed and cut in half)
- 2 tablespoons cooking oil
- 1/4 cup brown sugar
- 1/2 cup light soy sauce
- 3 tablespoons dark soy sauce
- 6 tablespoons rice wine
- 1 cup water
- Sliced green onions, (for decoration)
- Sesame seeds, (for decoration)
Step 1: Prepare the Pork Belly
Add the pork belly pieces, along with ginger, garlic, and green onion pieces, to a deep pot with a heavy bottom—like a Dutch oven.
Pour in enough water to just cover the pork.
Place the pot over high heat and bring the mixture to a boil.
Once boiling, allow the pork to cook for exactly 5 minutes.
Step 2: Strain and Clean
Remove the pot from heat and strain the contents well, discarding everything except the pork.
Ensure all the liquid and aromatics are removed.
Wipe the pot clean to ready it for the next step.
Step 3: Brown the Pork
Place the pot back on the stove over medium-high heat and add some oil.
Once the oil is hot, add the drained pork pieces.
Cook the pork, turning occasionally, until it’s evenly browned on all sides.
This browning process should take about 7-10 minutes.
Step 4: Caramelize with Brown Sugar
Reduce the heat to low and add brown sugar to the pot with the browned pork.
Stir continuously as the sugar melts and begins to caramelize, ensuring each piece of pork is well-coated with the caramelized sugar.
Step 5: Create the Glaze
Add both soy sauces and the rice wine to the pot.
Stir well and continue stirring for the next five minutes as the liquid combines with the caramelized sugar, forming a rich glaze over the pork.
Step 6: Simmer and Serve
Add one cup of water to the pot and stir to combine.
Cover the pot and let it simmer on low heat for 10 minutes.
If the glaze becomes too thick during simmering, add a tablespoon of water, but maintain the full 10-minute simmering time.
Serve the caramelized pork belly over steamed rice, garnished with sliced green onions and toasted sesame seeds for added flavor and presentation.