Slow-cooked pork belly is a deliciously tender and flavorful dish that combines the rich taste of pork with a sweet and savory honey soy glaze. In this recipe, we start by simmering pork belly slices in a fragrant stock with ginger, garlic, and rice wine, ensuring the meat becomes tender and infused with flavor. A rich glaze of honey, dark soy sauce, and brown sugar is then added, creating a caramelized coating on the pork belly that’s irresistibly sticky and delicious. This dish is perfect for a hearty dinner, served alongside fluffy boiled rice and green vegetables for a well-rounded meal.
Full Recipe:
Ingredients
For the Slow-Cooked Pork Belly
- Pork belly: 2.2 lbs (1 kg), rindless, cut into pieces (each piece approx. the length of your index finger)
- Hot chicken or vegetable stock: 4 1/4 cups (1 liter)
- Ginger: 1 thumb-sized piece, peeled and finely chopped (or 1 tbsp minced ginger)
- Garlic: 3 cloves, peeled and halved
- Rice wine: 1 tbsp
- Caster sugar: 1 tbsp
For the Glaze
- Vegetable oil: 2 tbsp
- Salt and pepper: pinch
- Ginger: 1 thumb-sized piece, peeled and minced
- Red chili: 1, finely chopped
- Honey: 2 tbsp
- Brown sugar: 2 tbsp
- Dark soy sauce: 3 tbsp
- Lemongrass paste: 1 tsp
To Serve
- Boiled rice
- Green vegetables (e.g., steamed broccoli, green beans, or bok choy)
Steps to Make It
Step 1: Prepare the Pork Belly
- In a large pot, add the hot chicken or vegetable stock, chopped ginger, halved garlic cloves, rice wine, and caster sugar.
- Place the pork belly pieces in the pot, ensuring they are fully submerged in the stock.
- Bring the stock to a gentle simmer over medium heat, then reduce to low and cover the pot. Allow the pork belly to cook for 1.5–2 hours, or until it becomes tender.
Step 2: Make the Honey Soy Glaze
- While the pork is cooking, prepare the glaze. In a small bowl, mix the honey, brown sugar, dark soy sauce, and lemongrass paste. Set aside.
- Once the pork is done cooking, carefully remove the pieces from the pot and pat them dry with paper towels.
Step 3: Glaze and Finish the Pork Belly
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the pork belly pieces with a pinch of salt and pepper.
- Add the pork belly to the skillet and cook for about 2–3 minutes on each side, or until they are golden and slightly crispy.
- Add the minced ginger and chopped red chili to the skillet, stirring for 1 minute to release the aromas.
- Pour in the honey soy glaze mixture and toss the pork belly pieces to coat them evenly. Allow the glaze to simmer and thicken, caramelizing on the pork belly and creating a sticky, glossy coating.
Step 4: Serve
- Serve the glazed pork belly pieces over a bed of boiled rice.
- Add steamed green vegetables on the side for a complete meal.
- Optionally, garnish with fresh herbs or a sprinkle of sesame seeds.
Nutrition Facts (per serving)
- Calories: 520 kcal
- Protein: 25 g
- Carbohydrates: 45 g
- Fat: 30 g
- Fiber: 2 g
- Sodium: 900 mg
- Sugars: 12 g
Note: Nutritional values may vary based on portion sizes and specific ingredients used.
Frequently Asked Questions (FAQs)
1. Can I use pork belly with the rind?
Yes, pork belly with the rind can be used, but it may not become as tender as rindless pork belly when slow-cooked.
2. Can I prepare this dish ahead of time?
Yes, you can prepare the pork belly ahead of time by slow-cooking it, then storing it in the fridge for up to two days. When ready to serve, simply reheat and add the glaze.
3. Can I make this recipe without the glaze?
Yes, the slow-cooked pork belly is delicious on its own. However, the glaze adds a sweet and savory flavor that enhances the dish.
4. What can I use instead of rice wine?
You can substitute rice wine with a mild white wine or apple cider vinegar. If you use vinegar, reduce the amount to avoid overpowering the flavor.
5. Can I make this recipe spicy?
For extra spice, add additional chopped chili or a pinch of chili flakes to the glaze.
Tips for Perfect Results
- Choose Fresh Ingredients: Fresh ginger, garlic, and chili add the best flavor to this dish. Try to avoid substitutes if possible.
- Simmer Slowly for Tender Meat: Cooking the pork belly slowly is key to achieving tender, melt-in-your-mouth meat.
- Use a Non-Stick Skillet: When glazing, use a non-stick skillet to prevent the glaze from sticking and burning.
- Don’t Rush the Glaze: Allow the glaze to cook down and caramelize on the pork belly for a sticky, flavorful coating.
Storage Tips
- Refrigerating Leftovers: Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork belly in a skillet over low heat until warmed through.
- Freezing: You can freeze the cooked and glazed pork belly for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a skillet over low heat or in the oven at 300°F (150°C) for 10–15 minutes, adding a bit of water to keep it moist.
Conclusion
This Honey Soy Glazed Slow-Cooked Pork Belly is an exquisite dish that’s surprisingly easy to prepare. The combination of tender pork belly and a sticky, sweet-savory glaze creates a dish that’s both satisfying and full of flavor. Served with rice and green vegetables, it’s a balanced and complete meal that’s sure to impress family and guests alike. With a bit of patience for slow cooking, this recipe yields a restaurant-quality dish that you can enjoy at home. Perfect for special occasions or a hearty meal, this pork belly recipe is a true treat!