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.
Chef's Tips
Let the pork belly sear undisturbed for the full 3–4 minutes per side, as written — moving it too early stops the fat from properly rendering, and that's what gets you the golden, crisp surface this dish is about.Simmer the glaze until it's properly thickened and glossy before it goes anywhere near the pork, then keep the glazing step short — 30–60 seconds is enough, since a honey-based glaze can burn fast if left bubbling too long.Toss the slaw as close to serving as you can. Salted, vinegar-dressed raw cabbage starts releasing water and wilting the longer it sits, so it's best assembled right before it hits the plate.
Storage & Reheating
Store the pork belly and slaw separately — the slaw is best dressed fresh, so keep the undressed cabbage, carrot and spring onion in the fridge for up to 2 days and toss with the dressing just before serving.The cooked pork belly keeps in an airtight container for up to 3 days. Freezing isn't recommended, since the crisp seared crust won't hold its texture once thawed. Reheat in a hot pan for a couple of minutes per side to bring the crispness back — the microwave will leave it soft and rubbery.