Crispy Spicy Glazed Pork Belly (Asian-Style)
This dish is all about contrast: ultra-crispy edges, tender fatty meat, and a sticky, spicy-sweet glaze that coats every cube. Perfect as a main dish or a sharing plate.
🥓 Ingredients (Serves 3–4)
For the pork belly
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800 g pork belly (skin off), cut into large cubes
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
For boiling (to tenderize)
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1 thumb ginger, sliced
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2 cloves garlic
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1 tbsp rice wine or cooking wine
For the spicy glaze
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2 tbsp soy sauce
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1½ tbsp brown sugar
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1 tbsp honey
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1 tbsp gochujang or chili paste
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1 tsp chili flakes (adjust to taste)
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1 tsp sesame oil
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1 tbsp water
To finish & garnish
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1 tbsp neutral oil (for frying)
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Sliced green onions
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Toasted sesame seeds
🔥 Instructions
1. Boil the pork belly
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Place pork belly cubes in a pot with ginger, garlic, and rice wine.
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Add enough water to cover.
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Bring to a boil, then simmer 20–25 minutes until just tender.
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Drain well and pat completely dry (very important for crispiness).
2. Crisp the pork
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Heat a pan over medium heat with a small amount of oil.
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Add pork belly cubes and cook, turning occasionally, until all sides are deep golden and crispy.
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This step takes about 10–12 minutes.
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Remove excess fat from the pan if needed.
3. Make the glaze
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In a small bowl, mix soy sauce, brown sugar, honey, chili paste, chili flakes, sesame oil, and water.
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Lower heat to medium-low.
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Pour the sauce into the pan with the pork.
4. Glaze the pork
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Toss pork belly continuously so the sauce coats every piece.
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Cook 2–3 minutes until the sauce thickens and becomes sticky and glossy.
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Turn off heat immediately to avoid burning.
🍽️ Serving
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Pile pork belly onto a plate.
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Sprinkle with green onions and sesame seeds.
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Serve hot with steamed rice, pickled vegetables, or as a beer snack.
💡 Pro Tips
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Dry pork = crispy pork. Do not skip patting dry.
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Control heat when glazing; sugar burns fast.
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Want extra heat? Add chili oil at the end.
🔥 Flavor Profile
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Crispy outside, melting inside
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Sweet, spicy, savory
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Addictive and bold