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Sticky Pork Belly #1

Sticky Pork Belly

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 People
Calories: 486kcal
Author: Chef Jack Ovens

Ingredients
 

Pork Belly

  • 4 - Pork Belly Slices
  • 1 tsp (5ml) - Neutral Oil
  • Salt & Pepper

Sticky Chilli Glaze

  • 2 Tbsp (40ml) - Soy Sauce
  • 1 Tbsp (20g) - Honey or Brown Sugar
  • 1 Tbsp (20ml) - Rice Vinegar
  • 1 Tbsp (20g) - Chilli Paste (Sweet Chilli Recommended)
  • 2 - Garlic Clove, Grated
  • 5g (0.2oz) - Ginger, Grated
  • Ground White Pepper

Asian Slaw

  • 100g (3.5oz) - Red Cabbage
  • 100g (3.5oz) - White Cabbage
  • 1 - Carrot, Julienned
  • 2 - Spring Onions (Scallions), Sliced
  • 2 tsp (10ml) - Sesame Oil
  • 2 Tbsp (40ml) - Rice Vinegar
  • 1 tsp (5ml) - Soy Sauce
  • Salt & Pepper

Instructions

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.

Nutrition Guide

Nutrition Facts
Sticky Pork Belly
Amount per Serving
Calories
486
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
120
mg
40
%
Sodium
 
656
mg
29
%
Potassium
 
303
mg
9
%
Carbohydrates
 
17
g
6
%
Fiber
 
3.3
g
14
%
Sugar
 
10
g
11
%
Protein
 
27
g
54
%
Vitamin A
 
1296
IU
26
%
Vitamin C
 
34
mg
41
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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