Pork Belly Lollipops Recipe
Hawaiian Smoked Teriyaki Glaze
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Ingredients
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Pork Belly
Hawaiian Smoked Teriyaki Glaze
Method
Preparing the Pork Belly
- 1
Preheat Oven
Preheat your oven to 300°F (150°C).
- 2
Season the Pork Belly
Pat the pork belly dry with paper towels. Season the pork belly generously with salt and black pepper on all sides.
- 3
Roast the Pork Belly
Place the seasoned pork belly on a baking tray lined with parchment paper. Roast in the preheated oven for about 2.5 to 3 hours, or until tender.
- 4
Cool and Cut
Remove the pork belly from the oven and let it cool slightly. Once cool enough to handle, cut the pork belly into bite-sized cubes or lollipops.
Making the Teriyaki Glaze
- 5
Combine Ingredients
In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
- 6
Cook the Glaze
Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer for about 10-15 minutes, or until it thickens slightly.
Finishing Touches
- 7
Glaze the Pork
Once the pork belly is cut, toss the pieces in the teriyaki glaze until well-coated.
- 8
Serve
Skewer each pork belly piece with a stick to form lollipops. Garnish with chopped green onions and sesame seeds before serving.
