Spicy Pork Belly Recipe

Prepare pork

Pat the pork belly dry with paper towels. If the skin is on and you prefer tender rather than crispy skin, leave it; otherwise, remove the skin or score it in a diagonal crosshatch about 5 mm deep. Cut the pork belly into 2.5–3 cm wide long strips or into one large slab depending on presentation preference.

Make marinade

In a bowl combine dark soy sauce, light soy sauce, Shaoxing wine, brown sugar, gochujang, Sriracha, grated ginger, minced garlic, sesame oil, black pepper, red pepper flakes and kosher salt. Whisk until sugar partly dissolves and paste is homogenous.

Marinate

Place pork belly pieces in a shallow container or resealable bag and pour marinade over, massaging well to coat all surfaces. Refrigerate for at least 2 hours, ideally overnight (8–12 hours) to allow flavors to penetrate.

Sear pork

Remove pork from refrigerator 20–30 minutes before cooking to come toward room temperature. Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat and add 1 tbs neutral oil. Sear pork belly pieces, fat-side down first, 2–3 minutes per side until well-browned (do not worry about fully cooking through). Work in batches to avoid overcrowding. Transfer seared pieces to a plate.

Deglaze and assemble braise

Reduce heat to medium. Add remaining 1 tbs neutral oil to the pot and add any leftover marinade from the bowl (if very chunky, strain quickly). Pour in chicken stock (or water) and scrape up brown bits from the bottom with a wooden spoon. Add star anise, cinnamon stick and bay leaf. Return pork belly to the pot so pieces are partially submerged (liquid should come about two-thirds up the sides).

Braise gently

Bring liquid to a gentle simmer, then reduce heat to low, cover with a lid slightly ajar, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, turning pieces once halfway through. Braise until pork is tender and fat is gelatinous but still holds shape.

Reduce sauce (optional)

Remove pork belly to a plate and increase heat to medium-high. Boil the braising liquid until it reduces and thickens to a glossy sauce, about 8–12 minutes. Taste and adjust seasoning — if too salty, add 1–2 tbs water; if needs brightness add 1 tsp rice vinegar. Stir in honey to add shine and balance heat/salt.

Glaze pork

Return the pork to the reduced sauce and spoon glaze over the pieces to coat. Warm through for 2–3 minutes so pork absorbs surface flavors.

Optional crisp finish

For a caramelized exterior, transfer glazed pork to a rimmed baking sheet and broil on high 3–5 minutes, watching closely to avoid burning; flip and broil the other side 1–2 minutes until edges caramelize. Alternatively, pan-sear each piece 30–60 seconds per side in a hot skillet to get crisp edges.

Finish and serve

Transfer pork belly to a serving platter. Drizzle any remaining glaze over top. Scatter sliced scallions, toasted sesame seeds and chopped cilantro over the pork. Sprinkle the rice vinegar lightly over the top (or mix the vinegar with honey and brush as a finishing dressing) for brightness. Serve hot with steamed rice, pickled vegetables or steamed buns.