These roast pork belly slices are the perfect takeaway alternative. Sticky, sweet and sour sauce slathered over crispy crackling and tender meat. And all ready in about 30 minutes.
Pork belly can be a little intimidating if you're not sure what to do with it. It's not an overly common dish to have at home, leaning more towards restaurant or takeaway territory. But have no fear. We're gonna walk through this and you'll be making it every week. It's easy, cheap and completely delicious.
Honey Garlic Roast Pork Belly
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- Pork belly slices
- Soy sauce
- Oranges (juice only)
- Cider or white wine vinegar
- Dark brown sugar
- Green onions, rice, pak choi and mushrooms- for serving (and completely optional) I just pan-fried the mushrooms and pak choi.
Step by step directions
How to cook pork belly in the oven
Step 1 & 2
- Get a small roasting tray and line it with foil. Pork belly has quite a bit of fat that renders out during the cooking process and it can get a little sticky making the pan tough to clean.
- Place the pork belly slices fat side up and use a very sharp small knife to score the fat. This helps the fat to render out really well and leave you with a very crispy crackling.
Step 3 & 4
- Lay the pork belly on its side and season with sea salt. But be careful. The belly is a salty cut of pork and the sauce has a high sodium content too due to the soy sauce. So just a sprinkle will do here.
- Lay the pork on its side because we want to brown the sides first. The crackling gets taken care of at the end of the cooking process when it goes under the grill for a few minutes.
Step 5 & 6
- Once the pork belly is cooked lean the slices against each other. This is a little trick to get the slices to stand up without any trouble. Turn the oven to the grill (broiler setting) and place the pork under.
- *Keep a very close eye on the pork belly slices. They will go from crispy, golden perfection to burned very quickly! Once the crackling is golden, remove the pork from the oven and drizzle with the sauce. It's important to drizzle with sauce after the pork has come out of the oven because the sauce has quite a lot of sugar in it and sugar burns very easily.
Making sticky honey garlic sauce
The sauce for this pork is also amazing on chicken, so feel free to make a double or triple batch. It'll keep in the freezer for a year, giving you ample time to use it up.
All the ingredients for the sauce get added to the pan at once and brought up to a boil. Turn the sauce down to a simmer and continue to cook until it's a coating consistency. This should only take about 2-3 minutes depending on how hard you are simmering your sauce.
The best way to check if the sauce is thick enough is to remove the pan from the heat and use a spoon to dip in and see how thick it is on the spoon. A metal spoon is best here. We want the sauce to cling to the pork. A honey consistency is perfect.
*Top tip- if you reduce the sauce too much add in some boiling water a teaspoon at a time until you're back to a honey consistency.
This dish is definitely best eaten the day you make it, but it will keep for a day in the fridge. To warm it up, use the microwave rather than the oven or a pan. The pork will dry out in dry heat and the microwave creates steam to keep it moist.
More Asian style recipes
- Sweet n sour chicken
- Weeknight sticky chicken
- Chinese lemon chicken
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