Pork Belly & Cashews Recipe
Succulent pork belly slow-cooked to perfection, paired with crunchy cashews for a delightful mix of flavors and textures.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, making sure not to cut into the meat. Season the pork belly with salt and black pepper.
- 2
Roast the Pork Belly
In a large ovenproof skillet, heat the vegetable oil over medium heat. Place the pork belly skin-side down and sear for about 5-7 minutes until the skin is crispy. Flip the pork belly and roast in the oven for 2 hours, or until tender.
- 3
Prepare the Sauce
While the pork is roasting, mix the soy sauce, brown sugar, minced garlic, and grated ginger in a bowl. Set aside.
- 4
Toast the Cashews
In a separate pan, toast the cashews over medium heat for about 5-7 minutes until golden brown and fragrant. Remove from heat.
- 5
Combine and Serve
Once the pork belly is done, remove it from the oven and let it rest for 10 minutes. Slice the pork belly into bite-sized pieces. Drizzle the soy sauce mixture over the pork and top with toasted cashews and chopped green onions before serving.