Pork Belly Bites Recipe
Crispy pork belly, cheerwine Glaze, scallions
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Ingredients
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Pork Belly
Cheerwine Glaze
Garnish & Finish
Method
Pork Belly
- 1
Prepare and cube pork belly
Pat the pork belly dry with paper towels. Trim any excessively thick hard fat if necessary, leaving a good fat cap. Cut the pork belly into 1-inch bite-sized cubes (about 3/4 to 1 inch).
- 2
- 3
Render and crisp
Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons neutral oil and let it shimmer. Add pork belly cubes in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes so the bottoms brown. Turn pieces and continue to cook, stirring occasionally, for another 6–8 minutes total until most pieces are deeply browned and fat has rendered and pieces are crisp on the edges. If pieces are large and not fully tender, reduce heat to medium-low and cook 4–6 more minutes, turning occasionally. Transfer cooked pieces to a paper-towel-lined plate, leaving rendered fat in the pan.
Cheerwine Glaze
- 4
Make the base glaze
Pour 1 cup Cheerwine into a small saucepan. Add brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Bring to a simmer over medium heat.
- 5
Reduce
Simmer the mixture gently until the liquid reduces by about half and becomes syrupy, about 8–12 minutes. Stir occasionally and lower heat if it starts spitting. The glaze should coat the back of a spoon.
- 6
Thicken
Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 1–2 minutes more until glossy and slightly thickened. Remove from heat. Taste and adjust: add a bit more soy for salt, brown sugar for sweetness, or a squeeze of lime for brightness.
Finish & Serve
- 7
Toss pork in glaze
Return the skillet with the reserved pork fat to medium heat (or use a clean skillet). Add the browned pork belly pieces back to the pan and pour 3–4 tablespoons of the cheerwine glaze over them. Toss gently to coat and cook 1–2 minutes so glaze clings to the pork and becomes slightly sticky. Add more glaze as desired — you may not need all of it.
- 8
Plate and garnish
Transfer glazed pork belly bites to a serving platter. Sprinkle with toasted sesame seeds and the thinly sliced scallions. Serve immediately with lime wedges on the side to squeeze over the bites for brightness.
- 9
Make-ahead/reheating note
If making ahead, store pork and glaze separately. Re-crisp pork in a 400°F (200°C) oven for 6–8 minutes, then toss with warm glaze just before serving.