Candied Pork Belly Recipe

Prep Pork

Pat the pork belly cubes very dry with paper towels. Season evenly with the kosher salt and freshly ground black pepper.

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add the vegetable oil and swirl to coat.

Working in a single layer (do not overcrowd), sear the pork belly cubes until deeply browned on at least two sides, about 3–4 minutes per side. Use tongs to rotate pieces for even color. Transfer seared cubes to a plate; reserve skillet and any rendered fat.

Reduce heat to medium. If the skillet has excessive fat (more than 1 tbs), drain off all but about 1 teaspoon, leaving browned bits in the pan.

Add the maple syrup, orange juice, lemon juice, light brown sugar, soy sauce, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes to the skillet. Stir to combine, scraping up browned bits with a wooden spoon.

Bring the mixture to a gentle simmer and let cook, stirring occasionally, until the sugars dissolve and the glaze slightly thickens, about 4–5 minutes.

In a small bowl, whisk the cornstarch with the cold water to make a slurry. Slowly pour the slurry into the simmering glaze while stirring constantly. Continue to simmer 1–2 minutes until the glaze is glossy and coats the back of a spoon. If glaze becomes too thick, add up to 1 tbs water to loosen.

Return the seared pork belly cubes to the skillet, tossing to coat each piece thoroughly in the glaze. Cook together for 2–3 minutes so pork finishes cooking and glaze adheres, spooning glaze over pieces continuously so they become sticky and candied.

Transfer candied pork belly to a serving platter or small skewers for starters. Spoon any remaining glaze over the top.

Sprinkle with toasted sesame seeds, thinly sliced scallions, and a light dusting of fresh orange zest. Serve warm.