Sticky Pork Belly Slices
Pork belly slices seared hard until the fat properly renders and the surface turns deeply golden, then glazed in a sticky chilli sauce right in the same pan.
The glaze only needs 30 to 60 seconds once it hits the pork, honey-based glazes catch and burn fast, so it’s a quick toss rather than a long simmer at this stage.
A fresh Asian slaw on the side cuts through the richness, tossed together in the time it takes the pork to rest.
Sticky Pork Belly Slices
STICKY PORK BELLY · PORK · DINNER · EASY
Crispy edges, sticky glaze, 20 minutes
Letting the pork sear undisturbed for the full few minutes per side is what actually renders the fat and gets that golden, crisp surface, move it too early and you'll lose it.
Simmering the glaze until it's properly thick and glossy before it touches the pork means the glazing step itself stays short, just enough to cling without burning.
Crunchy Asian slaw on the side balances the richness of the pork, best tossed right before it hits the plate.
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.
Why does the pork need to sear undisturbed for so long?⌄
Moving it too early stops the fat from properly rendering, which is what gets you that golden, crisp surface the dish is built around.
Can I use pork belly strips instead of slices?⌄
Yes, just adjust the sear time slightly depending on thickness. Thinner strips will cook and glaze faster than thicker slices.
Why does the slaw need to be tossed just before serving?⌄
Salted, vinegar-dressed raw cabbage starts releasing water and wilting the longer it sits. Tossing it right before plating keeps it crisp.
What can I use instead of sweet chilli paste?⌄
Sriracha with a touch of extra honey gets you close, or gochujang if you want more depth and a bit more heat.
