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Easy Sweet and Sour Pork Belly
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Cook Time:
220 minutes
Total Time:
730 minutes
Slow-cooked pork belly with a savory glaze for an irresistible flavor and tender texture.
Ingredients:
  • 1.5 pounds pork belly, skin removed
  • 2 teaspoons kosher salt
  • 1 tablespoon brown sugar
  • 0.125 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 (6 ounce) can pineapple juice
  • 0.25 cup ketchup
  • 0.333 cup seasoned rice vinegar
  • 1 teaspoon soy sauce, or to taste
  • 2 teaspoons sambal chili paste
Instructions:
  • Get all the ingredients together and preheat the oven to 250°F (120°C).
  • Score the fatty side of the pork belly with a sharp knife, making 1/8-inch deep cuts spaced 1/2 inch apart. Repeat the cuts at a 45-degree angle to create a diamond pattern. Place the pork belly in a snug, shallow baking dish.
  • Combine salt, brown sugar, cayenne, and black pepper in a small bowl to create the dry rub. Spread the mixture generously over both sides of the meat, ensuring to press it in for maximum flavor. Coat the sides of the pork belly by pressing them into the bowl to pick up any remaining dry rub. Place the pork belly in the baking dish with the fatty side facing up, cover it with foil, and set the dish on a sheet pan.
  • Bake in the center of the preheated oven for approximately 3 1/2 hours until tender when tested with a knife tip.
  • Allow the dish to cool at room temperature for around 30 minutes. Then cover it and refrigerate for at least 8 hours or preferably overnight until thoroughly chilled.
  • Take the meat out of the refrigerator and place it on a cutting board. Slice the pork belly into ½-inch pieces.
  • Create the glaze by heating 2 teaspoons of rendered pork fat in a saucepan over medium-high heat. Add ginger and garlic, and cook until fragrant, around 30 seconds.
  • Mix pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste in a saucepan and bring to a simmer. Let it cook until the sauce reduces by half, approximately 3 to 5 minutes. Take off the heat.
  • Sear pork belly slices in a dry, nonstick pan over medium-high heat until they develop a golden brown crust, approximately 2 minutes per side.
  • Pour a generous amount of the flavorful pork belly "jelly" and the sweet and sour sauce into the pan. Simmer until the sauce thickens into a glossy glaze, about 2 to 3 minutes.
  • Take off the heat and delight your taste buds.

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