Sticky Pork Belly with Asian Slaw
This sticky pork belly with Asian slaw is a quick and flavour-packed dish that brings restaurant quality to your own kitchen. Using pork belly strips instead of a full slab keeps things fast and approachable, while still delivering that caramelised, glossy glaze everyone loves.
The pork belly is first seared in a hot pan to develop a deep golden crust and rich flavour. Then it’s finished with a sticky chilli glaze made from soy, honey, rice vinegar, garlic, ginger, and chilli paste — the perfect balance of salty, sweet, tangy, and spicy.
To keep the dish fresh, it’s paired with a crisp, vibrant Asian slaw made from cabbage, carrot, and spring onion, tossed in a light sesame and vinegar dressing. In just 20 minutes, you’ve got a plate that’s sticky, glossy, and full of bold flavour.
Sticky Pork Belly
Ingredients
Pork Belly
- 4 Pork Belly Slices
- 5 ml Neutral Oil
- Salt & Pepper
Sticky Chilli Glaze
- 30 ml Soy Sauce
- 20 g Honey or Brown Sugar
- 15 ml Rice Vinegar
- 20 g Chilli Paste Sweet Chilli Recommended
- 2 Garlic Cloves Grated
- 5 g Ginger Grated
- Ground White Pepper
Asian Slaw
- 100 g Red Cabbage
- 100 g White Cabbage
- 1 Carrot Julienned
- 2 Spring Onions (Scallions) Thinly Sliced
- 10 ml Sesame Oil
- 30 ml Rice Vinegar
- 5 ml Soy Sauce
- Salt & Pepper
Method
Cook Pork Belly
- Season the pork belly slices with salt and pepper. Heat a pan over medium-high heat with a touch of neutral oil until shimmering. Lay the slices flat and sear for 3–4 minutes without moving them, until the surface is golden and the fat begins to render. Flip and cook the other side for another 3–4 minutes. If the slices are thick, briefly sear the edges (20–30 seconds each side) for extra caramelisation.
Make Sticky Chilli Glaze
- In a small pan, combine the soy sauce, honey, rice vinegar, chilli paste, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened and glossy.
Glaze Pork
- Spoon the glaze into the cast iron with the pork slices. Turn the slices to coat evenly, letting the glaze bubble and cling for 30–60 seconds. Remove from heat and rest for 2 minutes to allow the glaze to set.
Asian Slaw
- Toss the cabbage, carrot, and spring onion in sesame oil, rice vinegar, and soy sauce.
Plate Up
- Arrange the glazed pork belly slices neatly on a plate. Serve with the fresh Asian slaw on the side. Drizzle any remaining glaze over the pork before serving.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge
Store pork and slaw separately in airtight containers for up to 3 days.
Slaw
Best eaten fresh, but if stored, toss again with a splash of vinegar and sesame oil before serving to revive crispness.
Freezer
Not recommended — the glaze and slaw don’t hold up well after thawing.
Reheating Instructions
Reheat Pork
Warm in a hot pan or 180°C (350°F) oven for 5–7 minutes until heated through. Brush with a little leftover glaze if needed to refresh the shine.
Watch How To Make The Recipe
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