Sticky Pork Belly

Sticky succulent pork belly with a flavorful glaze of soy sauce, mirin, palm sugar, garlic, green onion, and Thai red chilies glazed to perfection, will captivate your taste buds. The result is a harmonious and delightful balance of sweet, savory, and spicy flavors that will leave you craving for more. This dish is sure to impress your family and friends, making it a fantastic addition to your culinary repertoire. Lets dive into creating this mouthwatering delight @sarchakra

PREP TIME: 10 mins

COOK TIME: 25 mins

YIELDS: Serves 2

Ingredients

Pork belly 1lb, skin-on
Soy sauce ½ cup
Mirin ¼ cup
Palm sugar (or brown sugar as a substitute) ¼ cup
Garlic cloves 8, minced
Green onions 2, finely chopped
6-7 Thai red chilies, thinly sliced (adjust according to your preferred level of spiciness)
Vegetable oil 1 tbsp

Method

Pat the pork belly dry using paper towels. This will help ensure a crispy texture during cooking.crispy skin.
Cut the pork belly into thin pieces. Set aside.
Heat a large oven-safe skillet or cast-iron pan over medium-high heat.
Add the vegetable oil to the pan and heat it until shimmering.
In a small bowl, combine the soy sauce, mirin, palm sugar, salt, pepper, minced garlic, chopped green onions, and sliced Thai red chilies.
Stir the mixture and pour into the pan with ½ cup of water. Let the palm sugar dissolve completely creating a smooth and fragrant glaze.
Place the thinly sliced pork belly in the skillet, ensuring they are not crowded. Sear the pork each side for about 2-3 minutes until they develop a golden-brown crust.
Simmer gently until the glaze thickens slightly and the pork belly is completely cooked. It should be caramelized and sticky. Stir the mixture occasionally to ensure even coating and to prevent burning. Add additional water if needed.
Transfer the sticky pork belly to a serving platter, ensuring to spoon any remaining glaze from the skillet over the top.
Serve the dish hot as a main course accompanied by steamed rice or noodles. It can also be served as an appetizer or as part of a vibrant Asian-inspired spread.

Notes

For an extra crispy texture, you can broil the pork belly for a few minutes after simmering in the glaze.
Pork belly is cut from the animal’s back, where there is a generous layer of subcutaneous fat. As a result, they pack a punch of flavor. But due to its fat content, this is one of those delicious foods that should be eaten in moderation.
Adjust the amount of Thai red chilies according to your desired level of spiciness.
Feel free to experiment with additional ingredients like ginger or lime zest to enhance the flavors further.
You can pre-prepare this dish. Simply place the pork belly pieces in a shallow dish or a resealable bag. Simmer the sauce in a pan till the sugar melts. Pour the sticky glaze over the pork belly, ensuring that each piece is evenly coated. Marinate the pork belly in the refrigerator for at least 2 hours or overnight for maximum flavor penetration. Cook it as the rest of the recipe.

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