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.