Sticky Asian pork belly is pure umami perfection. Slow-cooked until meltingly tender. Crisped up. Glazed in a sweet-savory soy-hoisin sauce. Serve with rice. Sweet. Savory. Sticky. Unforgettable.
Sear Pork
Season pork with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear pork until browned on all sides (8-10 minutes). Remove and set aside.
Braise
In the same skillet, combine broth, soy sauce, hoisin, brown sugar, rice vinegar, and sesame oil. Return pork to the skillet. Bring to a simmer. Reduce heat to low. Cover and cook 1½ to 2 hours until pork is tender.
Crisp
Remove pork from the braising liquid. Strain liquid into a separate bowl. Heat a clean skillet over medium-high heat. Add pork and crisp on all sides (3-4 minutes).
Glaze
In a small bowl, mix honey, soy sauce, and cornstarch slurry. Add to the skillet with the pork. Cook 1-2 minutes until thick and glossy, coating the pork.
Serve
Garnish with green onions and sesame seeds. Serve over steamed rice. Sticky, sweet, savory perfection.
Summary
Prep Time: 15 min | Cook Time: 2 hours | Total: 2 hours 15 min
Yield: 4-6 servings | Difficulty: Medium
Storage Notes
Fridge: 5 days. Reheat in skillet over medium heat (crispy returns). Freezer: 3 months (without glaze). Great for meal prep — braise ahead, crisp and glaze fresh.
