**add Pork Belly Recipe

Trim the pork belly if needed and cut into 1" (2.5 cm) strips. Pat dry with paper towels.

In a bowl, whisk together soy sauce, dark soy sauce, brown sugar, honey, shaoxing wine, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until sugar dissolves.

Place pork belly strips in a shallow dish or resealable bag. Pour marinade over pork, ensuring pieces are well coated. Reserve 1/2 cup of marinade before adding to the pork and set aside (do not return this reserved portion to raw pork later).

Marinate in the refrigerator for at least 2 hours, preferably overnight, turning once halfway so the pork absorbs the flavors.

Preheat and pat dry

Remove pork from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat pork pieces dry with paper towels to promote even browning; reserve the marinade you set aside earlier for the glaze.

Sear pork

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl to coat. Working in batches if necessary, add pork belly strips in a single layer without crowding. Sear 3–4 minutes per side until deeply browned and the fat renders. Transfer seared pieces to a plate.

Finish in oven (optional for tenderness)

If your pork belly pieces are thick and not tender after searing, preheat oven to 160°C (320°F). Arrange seared pork in a roasting pan or ovenproof dish, cover tightly with foil, and roast for 25–35 minutes until tender. Remove and keep warm.

Make glaze

While pork rests, pour the reserved 1/2 cup marinade into a small saucepan. Bring to a gentle simmer over medium heat and cook 2–3 minutes to reduce slightly. Mix cornstarch with 1 tablespoon water to create a slurry, then whisk into the simmering marinade. Continue to cook and stir until glaze thickens and becomes shiny, about 1–2 minutes. Remove from heat.

Return seared (and if roasted, rested) pork belly to the hot skillet over medium heat. Pour the warm glaze over the pork and toss or spoon to coat evenly, cooking 1–2 minutes so the glaze clings and caramelizes slightly. Watch closely to avoid burning. Remove from heat.

Arrange glazed pork belly on a serving platter. Sprinkle with sliced scallions and toasted sesame seeds, and scatter cilantro if using.

Serve with lime wedges on the side for squeezing over the pork. This dish pairs well with steamed rice, pickled vegetables, or lettuce leaves for wrapping.

Leftovers: store cooled pork belly in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a 160°C (320°F) oven until warmed through.